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Twice Baked Potato Casserole

Twice baked potato casserole with fork-tender russet potatoes, buttery mashed texture, and a bubbly golden cheddar top. Includes crispy bacon bits and sliced green onions baked until hot and melty.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes Scrubbed
Butter
  • 0.5 cup butter Softened
Sour cream
  • 1 cup sour cream
Whole milk
  • 0.5 cup whole milk
Shredded sharp cheddar
  • 2 cup shredded sharp cheddar Divided
Bacon
  • 8 slice bacon Cooked and crumbled, divided
Green onions
  • 4 count green onions Sliced, divided
Salt
  • 1.5 tsp salt
Black pepper
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F, then place the scrubbed russet potatoes on a sheet pan. Bake for 50-60 minutes until fork-tender.
Mash and mix the filling
  1. Cool the potatoes slightly, then scoop out the flesh into a bowl and mash with softened butter, sour cream, and whole milk until smooth.
  2. Stir in 1 cup shredded sharp cheddar, half the cooked and crumbled bacon, half the sliced green onions, salt, and black pepper until evenly combined.
Assemble and re-bake
  1. Spread the mashed potato mixture into a buttered 9x13-inch baking dish and top with the remaining shredded cheddar and bacon. Reduce the oven to 350°F.
  2. Bake for 20-25 minutes until hot throughout and the cheese is bubbly, with a golden top. Sprinkle with the remaining sliced green onions and serve.

Notes

For the creamiest texture, mash the potatoes while they’re still warm so the butter and dairy emulsify smoothly. Store leftovers in the refrigerator for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the dairy can break after thawing. For a lighter swap, use reduced-fat sour cream and milk (keep the cheddar amount the same) to reduce calories without changing the casserole structure.