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Twice Baked Potato Casserole

Twice baked potato casserole with a creamy mashed potato base and a bubbly golden cheddar top. Bakes twice—first to cook fork-tender potatoes, then to reheat and melt cheese into a hot, cohesive casserole.
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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
  

Russet potato base
  • 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 slice bacon Cooked and crumbled, divided.
  • 4 green onion green onions Sliced, divided.
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

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

Notes

For the best texture, mash while the potatoes are still warm so the butter, sour cream, and milk blend smoothly. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the potatoes can become grainy after thawing. For a lighter option, use low-fat sour cream and milk (texture will be slightly less rich).