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Twice Baked Potato Casserole

Twice baked potato casserole with tender baked potatoes mashed creamy with butter, sour cream, and milk, then re-baked until the cheddar top bubbles. Layered with bacon and green onions for a golden, savory finish.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb Russet potatoes Scrubbed before baking.
Butter
  • 0.5 cup Butter Softened for easy mashing.
Sour cream
  • 1 cup Sour cream
Whole milk
  • 0.5 cup Whole milk
Shredded sharp cheddar
  • 2 cup Shredded sharp cheddar Divided; some mixed in and the rest for the top.
Bacon
  • 8 slice Bacon Cooked and crumbled, divided.
Green onions
  • 4 count Green onions Sliced, divided.
Salt
  • 1.5 tsp Salt
Black pepper
  • 0.5 tsp Black pepper

Equipment

  • 1 sheet pan

Method
 

Bake the potatoes
  1. Preheat oven to 400F, then bake the scrubbed russet potatoes for 50-60 minutes until fork-tender.
  2. Cool slightly, then scoop out the flesh into a large mixing area and mash until smooth.
Make the filling
  1. Stir in butter, sour cream, and whole milk and mash until creamy and cohesive.
  2. Mix in 1 cup shredded sharp cheddar, half the crumbled bacon, half the sliced green onions, salt, and black pepper until evenly combined.
Assemble and re-bake
  1. Spread the potato mixture into a buttered 9x13-inch baking dish and top with the remaining shredded cheddar and bacon.
  2. Reduce oven to 350F and bake 20-25 minutes until hot through and the cheese is bubbly.
  3. Sprinkle the casserole with the remaining sliced green onions, then serve.

Notes

Pro tip: scoop and mash the potatoes while they’re still warm so the butter and dairy blend in smoothly for a fluffy, scoopable texture. Refrigerate leftovers in a sealed container for up to 3 days. Freezing is not recommended because the dairy and potatoes can lose texture after thawing. If you want a lighter option, swap whole milk with low-fat milk and use reduced-fat cheddar.