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a mini twice baked potato casserole in a small ramekin with a fork on the side.
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4.67 from 3 votes

Twice Baked Potato Casserole For One

This mini twice baked potato casserole is a creamy, cheesy, and flavorful dish made with a single russet potato, crispy bacon, and melted cheddar. Baked in a small ramekin, it's the perfect side dish or hearty meal for one.
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 the oven to 425°F (220°C). Scrub the potato, rinse under cool water, and pat dry.
  • Poke the potato several times with a fork, place it on a baking sheet, and bake for 40-50 minutes, until soft when pierced with a fork.
  • Let it cool on a wire rack.
    Tip: Bake the potato up to two days ahead and store it in the fridge.

Prepare the Filling

  • Reduce the oven temperature to 375°F (190°C). Once cooled, cut the potato in half lengthwise and scoop the insides into a medium bowl.
  • Mash the potato with a potato masher or an electric mixer on low.
    Tip: Leave some small chunks for texture, or mash until smooth.
  • Mix in melted butter, sour cream, milk, salt, pepper, and the egg until combined.
  • Fold in the bacon and just over half of the shredded cheese.

Assemble and Bake

  • Butter a 10-ounce ramekin and fill it with the potato mixture. Sprinkle the remaining cheese on top. Place the ramekin on a rimmed baking sheet.
  • Bake for 25 minutes, until the cheese melts and the casserole is heated through.

Notes

  • Best Potato Choice: Use a russet potato for the fluffiest texture. Its high starch content makes the filling creamy.
  • Pierce Before Baking: Poke the potato with a fork before baking to release steam and prevent bursting.
  • Room Temperature Ingredients: Let butter and sour cream sit out for 30 minutes before mixing for a smoother, creamier texture.
  • Avoid Over-Mashing: Leave some small potato chunks for a better texture.
  • Freezing Instructions: Cool completely, store in an airtight container, and freeze for up to 3 months.
 
If doubling the recipe, use either two 10-ounce ramekins or one 5x5-inch baking dish.

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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