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Twice Baked Potato Casserole

Twice baked potato casserole combines creamy mashed russet potatoes, sharp cheddar, and crisp bacon in a 9x13-inch baking dish. It bakes until hot in the center, with melted cheese and fresh scallions on top.
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Prep Time 15 minutes
Cook Time 1 hour 28 minutes
Cooling and resting 15 minutes
Total Time 1 hour 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the potato filling
  • 3 lb russet potatoes scrubbed
  • 5 tbsp unsalted butter divided
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
For the topping
  • 6 slices bacon
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Pierce the potatoes several times with a fork.
  3. Bake the potatoes directly on the oven rack for 50 to 60 minutes, until a skewer slides easily into the centers.
  4. Remove the potatoes and cool until easy to handle, about 10 minutes.
  5. Reduce the oven temperature to 350°F.
  6. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Prepare the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels, then crumble.
Make the filling and assemble
  1. Warm the milk in a microwave-safe cup for 20 to 30 seconds, until just warm.
  2. Peel the potatoes into a 4-quart bowl.
  3. Add the remaining 4 tablespoons butter, sour cream, warm milk, salt, and pepper, and mash until mostly smooth.
  4. Fold in 1 cup of the cheddar.
  5. Spread the potato mixture in the prepared baking dish.
  6. Sprinkle with the remaining 1 cup cheddar and the crumbled bacon.
  7. Bake for 20 to 25 minutes, until hot in the center and the cheese is melted.
  8. Sprinkle with the scallions and rest for 5 minutes before serving.

Notes

For creamy potatoes, mash until mostly smooth and fold in the cheese without overworking the mixture. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a lighter option, replace the sour cream with plain Greek yogurt.