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Twice Baked Potato Casserole

Twice baked potato casserole with mashed potatoes, bacon, and a bubbly golden cheddar top. Bake once for tender potatoes, scoop and mash, then bake again until hot and cheese is bubbling.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes Scrubbed.
Dairy and cheese
  • 0.5 cup butter Softened.
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 2 cup shredded sharp cheddar Divided.
Bacon and onions
  • 8 slice bacon Cooked and crumbled, divided.
  • 4 count green onions Sliced, divided.
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes
  1. Preheat the oven to 400F and place the scrubbed russet potatoes on a sheet pan. Bake for 50-60 minutes, until a fork pierces them easily (fork-tender).
  2. Let the baked potatoes cool slightly so they’re easier to handle. Scoop out the flesh and transfer it to a large bowl.
Make the filling
  1. Mash the scooped potato flesh with softened butter, sour cream, and whole milk until mostly smooth and creamy. Mix thoroughly so the butter and dairy are fully incorporated.
  2. Stir in 1 cup of shredded sharp cheddar, half the crumbled bacon, half the sliced green onions, salt, and black pepper. Mix until evenly distributed throughout the potato mixture.
Assemble and bake again
  1. Spread the potato mixture into a buttered 9x13-inch baking dish. Top with the remaining cheddar and remaining bacon.
  2. Reduce the oven to 350F and bake for 20-25 minutes, until hot throughout and the cheese is bubbly. Look for a golden, bubbling top.
Finish and serve
  1. Sprinkle the casserole with the remaining sliced green onions. Serve hot with a scoop that shows the creamy middle.

Notes

For the smoothest texture, mash the hot potato flesh thoroughly before mixing in the dairy. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 350F until hot. Freezing is yes—freeze in portions up to 2 months and thaw overnight before reheating. For a lighter option, use low-fat sour cream and milk (texture may be slightly softer).