Twice Baked Potato Casserole
Baking the potatoes whole first, rather than boiling them, keeps the starch dry so the mashed base turns out fluffy instead of waterlogged, and skipping individual potato shells means all the loaded-baked-potato flavor comes together in one dish with far less fuss.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Servings
- 8
Ingredients
- 4 lbs russet potatoes
- 6 tbsp unsalted butter
- 1 cup sour cream
- 1/2 cup whole milk
- 2 cups sharp cheddar cheese, shredded, divided
- 8 slices bacon, cooked and crumbled, divided
- 4 stalks green onions, sliced, divided
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Nutrition per serving
- Calories
- 498
- Protein
- 17g
- Carbs
- 49g
- Fat
- 27g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork and bake directly on the oven rack for 45-60 minutes, until a knife slides in with no resistance.
- 2While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels and crumble once cool enough to handle.
- 3Let the baked potatoes cool for about 15 minutes, until safe to handle, then slice them in half and scoop the flesh into a large bowl. Discard the skins.
- 4Mash the potato flesh with the butter until mostly smooth; a few small lumps are fine.
- 5Stir in the sour cream, milk, garlic powder, salt, and pepper until evenly combined.
- 6Fold in half of the cheddar cheese, half of the bacon, and half of the green onions.
- 7Reduce the oven temperature to 350°F (175°C) and grease a 9x13-inch baking dish.
- 8Spread the potato mixture evenly into the prepared dish and sprinkle the remaining cheddar cheese over the top.
- 9Bake uncovered for 25-30 minutes, until the cheese is fully melted and the edges are bubbling.
- 10Sprinkle with the remaining bacon and green onions before serving.
Tips & variations
- Swap the sour cream for plain Greek yogurt or buttermilk for a tangier casserole with slightly less fat.
- Stir in diced ham or shredded rotisserie chicken along with the cheese to turn this into a full main dish.
- For a crisper top, run the finished casserole under the broiler for 1-2 minutes, watching closely so the cheese doesn't scorch.
- A potato ricer instead of a masher gives the smoothest, lump-free base if that's the texture preferred.
Storage & reheating
Refrigerate leftovers covered for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven for 20-25 minutes. The casserole can also be frozen for up to 1 month, though the texture softens slightly on thawing; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Taste the mashed potato mixture before adding salt, since both the bacon and cheddar contribute a good amount on their own.
- Shredding cheese from a block instead of using pre-shredded bags melts smoother, since bagged shreds are coated in anti-caking starch.
FAQ
Can I assemble this casserole ahead of time?
Yes. Assemble it up to 2 days ahead, cover, and refrigerate before baking. Since it will go into the oven cold, add 10-15 minutes to the bake time and check that the center is hot before serving.
Can I use Yukon Gold potatoes instead of russets?
Yes, but Yukon Golds are waxier and hold more moisture, so the casserole will come out denser and creamier rather than light and fluffy.
What's the best cheese for this casserole?
Sharp cheddar gives the strongest flavor, but a cheddar-Monterey Jack blend melts a bit smoother if a creamier finish is preferred.
Do I need to peel the potatoes?
No. The skins are scooped out and discarded after baking, so there's no need to peel the potatoes beforehand.
