Twice Baked Potato Casserole Recipe
This Twice Baked Potato Casserole Recipe features mashed potatoes, melty cheddar, crispy bacon, sour cream, and butter baked until golden and bubbly.
Equipment
- Large baking sheet
- Large mixing bowl
- Potato masher or hand mixer
- 9x13-inch casserole dish
- Medium skillet (for cooking bacon)
- Knife and cutting board
- Measuring cups and spoons.
- Aluminum foil
Ingredients
- 4 pounds russet potatoes
- 1/2 cup unsalted butter softened
- 1 cup sour cream
- 1/2 cup whole milk or heavy cream for richer texture
- 1 cup cream cheese softened
- 2 1/2 cups shredded sharp cheddar cheese divided
- 8 slices bacon cooked and crumbled
- 4 green onions finely sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Optional topping additions:
- Extra shredded cheddar
- Extra bacon crumbles
- Chopped chives
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Pierce them a few times with a fork and place on a baking sheet.
- Bake for 50–60 minutes until fork tender. The skins should feel slightly crisp and the inside soft.
Step 2: Cool and Scoop
- Allow the potatoes to cool slightly. Slice them open and scoop the soft interior into a large mixing bowl. Discard the skins or save them for another use.
Step 3: Mash the Potatoes
- Add softened butter, cream cheese, sour cream, and milk to the warm potatoes. Mash until smooth and fluffy. You can use a potato masher for a rustic texture or a hand mixer for extra creamy results.
Step 4: Add Flavor
- Stir in 2 cups shredded cheddar cheese, cooked bacon crumbles, green onions, garlic powder, salt, and black pepper. Mix until everything is evenly combined.
- Taste and adjust seasoning if needed.
Step 5: Assemble the Casserole
- Transfer the potato mixture into a greased 9x13-inch casserole dish. Spread evenly.
- Top with the remaining 1/2 cup cheddar cheese and extra bacon if desired.
Step 6: Bake Again
- Reduce oven temperature to 375°F (190°C). Bake uncovered for 20–25 minutes until hot and bubbly, and the cheese on top is melted and lightly golden.
Step 7: Garnish and Serve
- Remove from oven and sprinkle with fresh chives or green onions before serving.
- Let it sit for 5–10 minutes before scooping.
Notes
- Use russet potatoes for the fluffiest texture.
- Mash while potatoes are still warm for smooth blending.
- Don’t skip the second bake — it creates that signature golden top.
- Taste before baking and adjust salt carefully (bacon and cheese are salty).