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Twice Baked Potato Casserole

Twice baked potato casserole combines creamy, lightly lumpy russet potatoes with sharp cheddar and crisp bacon. Baked in a 9x13-inch dish until bubbling, it’s finished with thinly sliced green onions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling and resting 25 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 lb russet potatoes scrubbed
  • 5 tbsp unsalted butter softened and divided (1 tablespoon for the baking dish and 4 tablespoons for the potatoes)
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 2.5 cups sharp cheddar cheese shredded and divided (1 1/2 cups for the potato mixture and 1 cup for the topping)
  • 6 slices bacon
  • 4 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Prick the potatoes several times with a fork and place them on a rimmed baking sheet.
  3. Bake the potatoes for 55–70 minutes, until a knife slides easily into the centers.
  4. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning occasionally, until crisp.
  5. Drain and crumble the bacon.
Assemble and bake
  1. Let the potatoes cool until easy to handle, about 10–15 minutes.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Halve the potatoes lengthwise and scoop the flesh into a large bowl, discarding the skins.
  4. Add the remaining 4 tablespoons butter, sour cream, milk, salt, and pepper, then mash until creamy with a few small lumps.
  5. Fold 1 1/2 cups of the cheddar into the potato mixture.
  6. Spread the potato mixture evenly in the prepared baking dish.
  7. Sprinkle the remaining 1 cup cheddar and the crumbled bacon over the potatoes.
  8. Bake at 400°F for 25–30 minutes, until the cheese is melted, the edges are bubbling, and the center is hot.
  9. Sprinkle with the green onions.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For the creamiest texture, mash the potatoes only until creamy with a few small lumps. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a lactose-free option, use lactose-free sour cream and milk.