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Twice Baked Potato Casserole

Twice baked potato casserole with creamy mashed potatoes and a golden cheddar top. Baked twice—first until the potatoes are fork-tender, then baked again until the cheese is bubbly.
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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
  • 0.5 cup butter, softened
Sour cream
  • 1 cup sour cream
Whole milk
  • 0.5 cup whole milk
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar, divided
Bacon
  • 8 slices 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 bake the russet potatoes for 50-60 minutes until fork-tender. You want a tender center with skins that look slightly wrinkled.
  2. Cool the potatoes slightly, then scoop out the flesh into a large bowl. Look for a thick, fluffy potato interior that mashes easily.
  3. Mash the potato flesh with the softened butter, sour cream, and whole milk until smooth and creamy. The mixture should look cohesive and spoonable.
Assemble the casserole
  1. Stir in 1 cup cheddar, half the bacon, half the green onions, salt, and black pepper. Fold until the cheddar melts through the mash and the bacon is evenly distributed.
  2. Spread the mixture into a buttered 9x13-inch baking dish, then top with the remaining cheddar and bacon. The top should look thickly covered with cheese.
Bake again and serve
  1. Reduce the oven to 350°F, then bake for 20-25 minutes until hot and the cheese is bubbly. Watch for bubbling at the edges and a lightly golden, glossy top.
  2. Sprinkle with the remaining green onions and serve. The garnish should look fresh and bright against the golden cheese.

Notes

For the creamiest texture, mash while the potatoes are still warm and avoid over-mixing once the milk and sour cream are added. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat in a 350°F oven until hot throughout. Freezing is not recommended because dairy-based mashed potatoes can become grainy after thawing. For a lighter swap, use low-fat sour cream and milk for a slightly less rich casserole while keeping the bake and topping the same.