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Twice Baked Potato Casserole

Twice baked potato casserole made with fluffy mashed russet potatoes and a creamy sour-cream base, then baked twice for a bubbly golden cheddar top. Loaded with bacon crumbles and green onions for classic American comfort.
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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; bake until fork-tender.
Dairy and cheese
  • 0.5 cup butter Softened for mashing.
  • 1 cup sour cream For creaminess in the mash.
  • 0.5 cup whole milk Helps loosen the mashed texture.
  • 2 cup shredded sharp cheddar Divided—1 cup mixed in, remaining used for topping.
Bacon and onions
  • 8 slices bacon Cooked and crumbled; divided between mash and topping.
  • 4 green onions green onions Sliced; divided between mash and topping.
Seasonings
  • 1.5 tsp salt Season to taste in the mash.
  • 0.5 tsp black pepper Add to the mash for flavor.

Equipment

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

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F, then bake the scrubbed russet potatoes for 50-60 minutes until fork-tender, with a visible give when pierced.
  2. Cool the potatoes slightly, then scoop out the flesh and discard skins, keeping the potato flesh intact for mashing.
Make the creamy mash
  1. Mash the potato flesh with softened butter, sour cream, and whole milk until smooth and fluffy, scraping the sides for an even texture.
  2. Stir in 1 cup shredded sharp cheddar, half the crumbled bacon, half the sliced green onions, salt, and black pepper until fully combined.
Bake and finish
  1. Spread the mixture into a buttered 9x13-inch baking dish, then top with the remaining shredded cheddar and bacon for a golden-brown surface.
  2. Reduce the oven to 350°F and bake for 20-25 minutes until hot and the cheese is bubbly, with active bubbling across the top.
  3. Sprinkle with the remaining sliced green onions and serve while warm for the best fresh bite.

Notes

For the creamiest casserole, mash thoroughly so there are no large lumps before baking. Store covered in the refrigerator up to 4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the dairy can break after thawing. Dietary swap: use lactose-free sour cream and lactose-free milk to keep the same creamy texture without regular dairy.