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a mini twice baked potato casserole in a small ramekin with a fork on the side.
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4.50 from 2 votes

Twice Baked Potato Casserole For One

Twice Baked Potato For One! Packed with flavor from melty cheese, crispy bacon, and tangy sour cream, it's the perfect single serve comfort food. Easy to make and ready in no time!
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Course: Main Dish, Side Dish
Cuisine: American
Keyword: baked potato casserole, loaded baked potato, mini baked potato casserole, mini twice baked potato casserole, twice baked potato casserole
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 medium russet potato (10 to 12 ounces)
  • 1 tablespoon salted butter -melted
  • ¼ cup sour cream
  • 2 tablespoons milk
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 large egg
  • 2 strips cooked bacon -crumbled
  • ¾ cup shredded cheddar cheese -divided
  • Optional: sliced green onions, for topping
US - Metric

Instructions

Bake the potato

  • Preheat your oven to 425°F (220°C). Scrub the potato clean and rinse it under cool running water. Pat it dry. Prick the potato several times with a fork. Place the potato on a baking sheet and bake for 40 to 50 minutes, until it’s completely soft when pierced with a fork. Let the potato cool on a wire rack.
    Tip: You can bake the potato a day or two ahead and keep it in the fridge.

Prepare the filling

  • Reduce the oven temperature to 375°F (190°C). Once the potato has cooled, cut it in half lengthwise and scoop out the insides into a medium-sized bowl. Using an electric mixer on low speed or a potato masher, mash the potato.
    Tip: I like to leave a few chunks, but you can mash it completely if you prefer.
  • Mix in the melted butter, sour cream, milk, salt, pepper, and the egg until well combined.
  • Fold in the bacon and a little more than half of the shredded cheese.

Assemble the casserole

  • Generously butter a 10-ounce ramekin and fill it with the seasoned potato mixture. Top with the remaining shredded cheese. Place the ramekin on a rimmed baking sheet to catch any spills.

Bake the casserole

  • Bake until the cheese has melted and the casserole is heated through, about 25 minutes.

Notes

    • Starchy Spuds: For the fluffiest casserole, choose a russet potato. It's high starch content helps create a creamy base.
    • Perfect Prick: Before baking the potato, pierce it with a fork a few times. This allows steam to escape and prevents it from bursting.
    • Room Temperature Rules: Take your butter and sour cream out of the fridge at least 30 minutes before mixing. Room temperature ingredients blend smoother, creating a luxurious texture.
    • Don't Over-Mash: Leave some potato chunks for a delightful textural contrast. 
    • Freezing Instructions: This casserole freezes beautifully! Let it cool completely, transfer to an airtight container and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 814kcal | Carbohydrates: 45g | Protein: 35g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 333mg | Sodium: 882mg | Potassium: 1215mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 13mg | Calcium: 758mg | Iron: 3mg

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