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Twice Baked Potato Casserole

Twice baked potato casserole combines fluffy russet potatoes, crisp bacon, sour cream, and butter in a creamy, mostly smooth filling. Baked under sharp cheddar until hot and melted, it gets a fresh finish from sliced green onions.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the potato mixture
  • nonstick cooking spray for greasing
  • 5 lb russet potatoes scrubbed and pierced several times with a fork
  • 8 bacon slices
  • 8 tbsp unsalted butter cut into pieces
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 2 cup sharp cheddar cheese shredded
  • 4 green onions thinly sliced

Equipment

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

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Lightly coat a rimmed baking sheet and a 9x13-inch baking dish with nonstick cooking spray.
  3. Bake the potatoes on the baking sheet for 55–70 minutes, until a knife easily pierces the center of the largest potato.
Cook the bacon and make the potato mixture
  1. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
  3. When the potatoes are cool enough to handle, halve them lengthwise.
  4. Scoop the potato flesh into a large bowl and discard the skins.
  5. Add the butter, sour cream, milk, salt, and pepper, then mash until mostly smooth.
  6. Fold in the crumbled bacon.
Assemble and bake
  1. Transfer the potato mixture to the prepared baking dish and spread it evenly.
  2. Sprinkle the cheddar over the top.
  3. Bake at 350°F for 20–25 minutes, until the casserole is hot throughout and the cheese is melted.
  4. Rest for 10 minutes.
  5. Sprinkle with the green onions.

Notes

For the smoothest filling, mash the potatoes while they are still warm. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. Reduced-fat sour cream can be used as a lighter swap.