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Twice Baked Potato Casserole

Twice baked potato casserole combines fluffy russet potatoes, crisp bacon, sour cream, and sharp cheddar in a creamy, lightly lumpy bake. It’s baked until hot throughout, with melted cheese bubbling at the edges.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes scrubbed
  • 6 bacon slices
  • 5 tbsp butter softened, divided
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cup cheddar cheese shredded sharp, divided
  • 4 green onions thinly sliced, divided

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 400°F.
  2. Prick the potatoes all over with a fork.
  3. Bake the potatoes directly on the oven rack for 55–70 minutes, until fork-tender.
  4. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat, turning as needed, until crisp, 8–12 minutes.
  5. Drain the bacon on paper towels and crumble it.
  6. Reduce the oven temperature to 375°F.
  7. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  8. When the potatoes are cool enough to handle, halve them lengthwise and scoop the flesh into a 5-quart mixing bowl; discard the skins.
  9. Mash the potato flesh with the remaining 4 tablespoons butter, sour cream, milk, salt, and pepper until combined, leaving a few small lumps.
  10. Fold in 1 cup of the cheddar, about two-thirds of the crumbled bacon, and 3 of the sliced green onions.
  11. Spread the potato mixture in the prepared dish.
  12. Top with the remaining 1/2 cup cheddar and remaining bacon.
  13. Bake uncovered for 25–30 minutes, until hot throughout and the cheese is melted and bubbling at the edges.
  14. Sprinkle with the remaining green onion.
  15. Let rest for 10 minutes before serving.

Notes

For the creamiest texture, leave a few small lumps when mashing. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a lighter option.