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Twice Baked Potato Casserole

Twice baked potato casserole with a creamy mashed filling and a bubbly cheddar top, finished with bacon and green onions. Bake, scoop, mash, then bake again for a hot, golden casserole that scoops up fluffy.
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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: 920
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes, scrubbed Use large russet potatoes for fluffy mash.
Butter
  • 0.5 cup butter, softened Soften until spreadable for easy mixing.
Sour cream
  • 1 cup sour cream Adds tang and creamy texture.
Whole milk
  • 0.5 cup whole milk Helps loosen the mash to a scoopable consistency.
Shredded sharp cheddar
  • 2 cup shredded sharp cheddar, divided Divide into 1 cup in the filling and remaining for the top.
Bacon
  • 8 slice bacon, cooked and crumbled, divided Divide so half mixes into the casserole and half tops it.
Green onions
  • 4 count green onions, sliced, divided Divide for mixing and finishing.
Salt
  • 1.5 tsp salt Adjust if using different cheese.
Black pepper
  • 0.5 tsp black pepper Freshly ground gives best flavor.

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes
  1. Preheat oven to 400F, then bake the scrubbed russet potatoes for 50-60 minutes until fork-tender.
  2. Let the potatoes cool slightly, then scoop out the flesh and mash with butter, sour cream, and whole milk until smooth and creamy.
Make the casserole base
  1. Stir in 1 cup cheddar, half the bacon, half the green onions, salt, and black pepper until evenly combined.
  2. Spread the mixture into a buttered 9x13-inch baking dish and top with the remaining cheddar and bacon, keeping an even layer.
Bake again and serve
  1. Reduce oven to 350F and bake for 20-25 minutes until hot and the cheese is bubbly with light golden edges.
  2. Sprinkle with the remaining green onions and serve while warm.

Notes

For the fluffiest mash, mash while the potatoes are still warm and break up any remaining lumps before mixing in dairy. Refrigerate leftovers in a covered container for up to 3 days; reheat covered in a 325F oven until hot throughout. Freezing is not recommended for the best creamy texture. If you want a lighter option, swap whole milk for reduced-fat milk and use reduced-fat cheddar and sour cream.