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Twice Baked Potato Casserole

Twice baked potato casserole with creamy mashed filling and a golden, bubbling cheddar top. Baked twice for a fluffy texture and crispy bacon finish in every scoop.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes Scrubbed before baking.
Dairy and cheese
  • 0.5 cup butter Soften for mashing.
  • 1 cup sour cream For creamy mash.
  • 0.5 cup whole milk Loosen the mash to a scoopable texture.
  • 2 cup shredded sharp cheddar Divided for mixing and topping.
Bacon and aromatics
  • 8 slices bacon Cooked and crumbled, divided.
  • 4 green onions Sliced and divided.
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes and make the mash
  1. Preheat oven to 400F, then bake the russet potatoes for 50-60 minutes until fork-tender.
  2. Cool slightly, then scoop out the potato flesh and mash it with softened butter, sour cream, and whole milk.
  3. Stir in 1 cup cheddar, half the bacon, half the green onions, salt, and black pepper until evenly combined.
Assemble and second bake
  1. Spread the mixture into a buttered 9x13-inch baking dish, then top with remaining cheddar and bacon.
  2. Reduce oven to 350F, then bake 20-25 minutes until hot and the cheese is bubbly.
  3. Sprinkle with remaining green onions, then serve.

Notes

For the creamiest scoop, mash while the potatoes are still warm so butter and dairy melt smoothly. Refrigerate covered up to 3 days; reheat in a 350F oven until hot and bubbly. Freezing works best for the baked casserole (wrap tightly) and reheats from thawed for best texture. For a lighter option, use reduced-fat sour cream and milk while keeping the cheddar amount for melt and structure.