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Twice Baked Potato Casserole

Twice baked potato casserole delivers creamy mashed potatoes baked twice for a fluffy scoop and a bubbly golden cheddar top. Layered with bacon bits and sliced green onions, it bakes up hot and sliceable in a 9x13-inch dish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and filling
  • 4 lb russet potatoes Scrubbed.
  • 0.5 cup butter Softened.
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 2 cup shredded sharp cheddar Divided.
  • 8 slices bacon Cooked and crumbled, divided.
  • 4 green onions Sliced, divided.
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the potatoes
  1. Preheat the oven to 400F, then bake the russet potatoes for 50-60 minutes until fork-tender, with the skins slightly split and the centers yielding.
  2. Let the potatoes cool slightly, then scoop out the flesh while they’re still easy to handle so you get fluffy mashed potato texture.
Make the mashed filling
  1. Mash the potato flesh with softened butter, sour cream, and whole milk until smooth and creamy, scraping the sides for no dry pockets.
  2. Stir in 1 cup shredded sharp cheddar, half the bacon, half the green onions, salt, and black pepper until evenly distributed.
Bake the casserole (second bake)
  1. Spread the mixture into a buttered 9x13-inch baking dish, then top with the remaining shredded sharp cheddar and bacon.
  2. Reduce the oven to 350F and bake for 20-25 minutes until hot throughout and the cheese is visibly bubbly around the edges.
  3. Sprinkle with the remaining green onions and serve right away while the top stays crisp and the interior is steaming.

Notes

Pro tip: after scooping, mash while warm so the butter and sour cream blend in smoothly (lumps won’t melt out later). Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the potatoes can turn grainy after thawing. For a dairy-light option, use reduced-fat sour cream and milk to keep the flavor while lowering fat.