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Twice Baked Potato Casserole

Twice baked potato casserole is a baked mash layered with cheddar and bacon, then finished until the top is bubbling and golden. It delivers a fluffy potato texture in a 9x13-inch dish—no individual twice-baking needed.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

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

Notes

For the best texture, scoop and mash while the potatoes are still warm so the butter and sour cream blend smoothly. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through. Freeze is not recommended because the dairy can separate slightly after thawing. For a lighter swap, use low-fat sour cream and milk, and consider cutting the cheddar amount down by 1/2 cup.