Twice baked potatoes are wonderful and a lot of fiddly work. This casserole skips the scooping and refilling. You mash the potatoes with sour cream, butter and cheese, spread them in a dish, top with more cheese and bacon, and bake. It’s the side everyone goes back for at Thanksgiving.
Tips
- Russet or Yukon Gold both work. Russets are fluffier, Yukons are creamier.
- Leave the skins on a few potatoes for a rustic look, or peel them all.
- Make it ahead: assemble, cover and refrigerate up to 2 days. Bake 10 to 15 minutes longer.
Storing
Refrigerate leftovers within 2 hours for up to 4 days. Reheat until hot in the center.
Twice Baked Potato Casserole
Creamy mashed potato casserole with sour cream, cheddar, bacon and green onion.
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Ingredients
- 4 lb russet potatoes peeled and cut in chunks
- 1/2 cup butter softened
- 1 1/2 cups sour cream
- 1/2 cup milk warm
- 2 1/2 cups shredded cheddar cheese divided
- 8 slices bacon cooked and crumbled, divided
- 4 green onions sliced, divided
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil the potatoes in salted water until fork tender, about 15 to 20 minutes. Drain well.
- Heat the oven to 350°F. Grease a 9x13-inch baking dish.
- Mash the potatoes with the butter, sour cream and milk. Stir in 1 1/2 cups cheddar, half the bacon, half the green onions, salt and pepper.
- Spread in the dish. Top with the remaining cheddar and bacon.
- Bake 25 to 30 minutes until hot and the cheese is melted. Sprinkle with the remaining green onions.
Notes
Assemble up to 2 days ahead and refrigerate; add 10 to 15 minutes to the baking time.
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