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A golden twice baked potato casserole in a white baking dish topped with bubbling cheddar, crispy bacon and sliced green onions

Twice Baked Potato Casserole

Fluffy baked russet potatoes mashed with butter, sour cream, cream cheese and cheddar, loaded with bacon and green onions and baked until bubbly.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
cooling 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 5 pounds russet potatoes about 8 medium (2.3 kg)
  • 10 slices bacon cooked crisp and crumbled, divided
  • 1/2 cup salted butter softened (113 g)
  • 4 ounces cream cheese softened (113 g)
  • 1 1/2 cups sour cream full fat (360 g)
  • 1/2 cup whole milk plus more as needed (120 ml)
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 3 cups sharp cheddar cheese shredded, divided (340 g)
  • 6 green onions thinly sliced, plus more for garnish

Method
 

  1. Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, prick them with a fork and bake directly on the rack for 55 to 65 minutes, until tender.
  2. Meanwhile, cook the bacon until crisp, drain on paper towels and crumble.
  3. Let the potatoes cool for 10 minutes, then halve them and scoop the flesh into a large bowl.
  4. Mash the hot potatoes with the butter and cream cheese until smooth.
  5. Stir in the sour cream, garlic powder, salt and pepper, then add milk a little at a time until creamy.
  6. Fold in 2 cups of cheddar, two-thirds of the bacon and the green onions. Taste and adjust the seasoning.
  7. Reduce the oven to 350°F (175°C). Spread the potatoes in a greased 9x13-inch dish and top with the remaining cheddar and bacon.
  8. Bake for 25 to 30 minutes, until hot and bubbly. Rest for 5 minutes, garnish with green onions and serve.

Notes

Make ahead: Assemble up to 24 hours ahead and refrigerate. Bake covered for 20 minutes, then uncovered for 20 to 25 minutes.
Freezing: Freeze unbaked without the topping for up to 2 months and thaw overnight before baking.
Nutrition is an estimate per serving.