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Twice Baked Potato Casserole

Twice baked potato casserole with creamy mashed potato filling, buttery sour cream, and a golden cheddar top. Oven-baked in two stages for fork-tender potatoes and bubbly cheese.
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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
  • 2 cup shredded sharp cheddar divided
bacon
  • 8 slices bacon cooked and crumbled, divided
green onions
  • 4 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 400F. Bake the russet potatoes for 50-60 minutes until fork-tender.
  2. Let the potatoes cool slightly, then scoop out the flesh into a mixing bowl. Mash until smooth.
  3. Mix in the softened butter, sour cream, and whole milk. Stir until the potatoes are creamy and well combined.
Season and assemble
  1. Stir in 1 cup shredded sharp cheddar, half the bacon, half the green onions, salt, and black pepper. Mix until evenly distributed.
  2. Spread the mixture into a buttered 9x13-inch baking dish. Top with the remaining cheddar and bacon.
Bake and serve
  1. Reduce the oven to 350F. Bake for 20-25 minutes until hot and the cheese is bubbling.
  2. Sprinkle with the remaining green onions. Serve warm for the best scoopable texture.

Notes

For extra creamy texture, mash while the potatoes are still warm and add the sour cream and milk gradually. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until hot and bubbly. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light option, use reduced-fat sour cream and milk, keeping the cheddar for melting and browning.