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Twice Baked Potato Casserole

Twice baked potato casserole with fluffy mashed potatoes, a bubbly cheddar layer, and crunchy bacon bits. Baked twice—first for fork-tender potatoes, then until hot and golden.
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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
Butter and dairy
  • 0.5 cup butter, softened
  • 1 cup sour cream
  • 0.5 cup whole milk
Cheddar, bacon, and onions
  • 2 cup shredded sharp cheddar, divided
  • 8 slice bacon, cooked and crumbled, divided
  • 4 count green onions, sliced, divided
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Bake the potatoes
  1. Preheat oven to 400F. Bake russet potatoes for 50-60 minutes until fork-tender, with a crisped exterior and a soft center.
  2. Cool slightly, then scoop out the potato flesh. Mash the flesh until smooth and creamy, with no large lumps visible.
Make the filling
  1. Stir butter, sour cream, and whole milk into the mashed potatoes until fully incorporated. The mixture should look glossy and spreadable.
  2. Add 1 cup cheddar, half the bacon, half the green onions, salt, and black pepper. Mix until evenly speckled throughout.
Assemble and bake
  1. Spread the potato mixture into a buttered 9x13-inch baking dish. Smooth the top so it bakes evenly.
  2. Top with the remaining cheddar and bacon. Cover the surface for an even golden layer.
  3. Reduce oven to 350F and bake 20-25 minutes until hot and the cheese is bubbly. Look for active bubbling at the edges and a lightly browned top.
  4. Sprinkle with the remaining green onions and serve. The onions should look bright and fresh against the melted cheese.

Notes

For the fluffiest texture, mash the hot potato flesh before adding butter and dairy so it absorbs smoothly. Refrigerate leftovers in an airtight container up to 4 days; reheat covered in a 350F oven until hot. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use low-fat sour cream and milk to reduce calories while keeping the same method and topping.