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Twice Baked Potato Casserole

Twice baked potato casserole with fluffy mashed potatoes, smoky bacon, and a golden, bubbly cheddar top. Bakes twice—first for fork-tender potatoes, then to heat through and melt the cheese.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes scrubbed
Dairy and seasonings
  • 0.5 cup butter softened
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Cheddar, bacon, and green onions
  • 2 cup shredded sharp cheddar divided
  • 8 slices bacon cooked and crumbled, divided
  • 4 count green onions sliced, divided

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F. Bake the scrubbed russet potatoes for 50–60 minutes until fork-tender.
  2. Let the potatoes cool slightly. Scoop out the flesh and transfer it to a large bowl for mashing.
Make the twice-baked filling
  1. Mash the potatoes with softened butter, sour cream, and whole milk until smooth and fluffy.
  2. Stir in 1 cup of the shredded sharp cheddar, half the crumbled bacon, half the sliced green onions, salt, and black pepper.
Assemble and second bake
  1. Spread the mixture into a buttered 9x13-inch baking dish. Top with the remaining cheddar and the remaining bacon.
  2. Reduce the oven to 350°F. Bake for 20–25 minutes until hot and the cheese is bubbly.
  3. Sprinkle with the remaining sliced green onions. Serve while warm.

Notes

For the smoothest casserole, mash the potatoes while they’re still warm so the butter and dairy mix in easily. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until hot. Freezing is possible, but texture can soften after thawing. For a lighter option, use reduced-fat sour cream and milk and reduce the cheddar slightly to keep flavor while cutting calories.