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Twice Baked Potato Casserole

Twice baked potato casserole with buttery mashed potatoes, creamy sour cream and milk, and a bubbling cheddar top. Finished with crispy bacon and fresh green onions for a hearty American side.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the potatoes
  1. Preheat oven to 400F, then bake the russet potatoes for 50-60 minutes until fork-tender.
  2. Let the potatoes cool slightly, then scoop out the flesh into a bowl.
Make the mashed filling
  1. Mash the potato flesh with softened butter, sour cream, and whole milk until creamy and smooth.
  2. Stir in 1 cup shredded sharp cheddar, half the crumbled bacon, half the sliced green onions, salt, and black pepper.
Assemble and bake twice
  1. Spread the potato mixture into a buttered 9x13-inch baking dish, then top with remaining cheddar and bacon.
  2. Reduce oven to 350F and bake 20-25 minutes until hot and the cheese is bubbly.
Finish and serve
  1. Sprinkle with remaining green onions and serve.

Notes

For the best texture, mash while the potatoes are still warm so the butter and dairy blend smoothly. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350F oven until hot. Freeze is not recommended because the dairy can break slightly after thawing. For a lighter option, swap whole milk for low-fat milk and use reduced-fat sour cream and cheddar (texture will be slightly less rich).