Cheesy Twice-Baked Potato Casserole with Bacon

A knife should slide into the russets without catching before they’re ready to become casserole. Once they’re tender, their soft centers scoop away from the skins easily, and the filling…

By Riley • October 25, 2026 • Reading time: 9 min

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A knife should slide into the russets without catching before they’re ready to become casserole. Once they’re tender, their soft centers scoop away from the skins easily, and the filling comes together while the bacon cooks. I make this Cheesy Twice-Baked Potato Casserole with Bacon when I want the creamy, loaded-potato feel in one dish instead of filling individual potato skins.

I mash the potato flesh with butter, sour cream, and milk until it’s creamy but still has a little texture. Then I fold in most of the sharp cheddar, bacon, and green onions, keeping enough back for the top. That gives each scoop a mix of rich potato, salty bacon, and melted cheese rather than a smooth, uniform mash.

The casserole comes out bubbling at the edges, with a melted cheddar top and fresh green onion scattered over it. Give it a short rest before serving so it’s easier to scoop.

Why Baking the Russets Whole Keeps This Casserole Fluffy

Boiling potatoes can leave them holding extra water, which makes a rich casserole harder to keep fluffy. Baking the russets whole in their skins gives the flesh time to turn tender without sitting in water. Once scooped out, those soft centers can take in the butter, sour cream, and milk without the filling becoming loose.

Russets are a good fit because their starchy, fluffy texture mashes easily and suits this twice-baked style. Pricking the skins lets steam escape as the potatoes bake, and waiting until a knife slides easily into the centers means you won’t be trying to mash firm, undercooked pieces. The goal isn’t a perfectly smooth purée: a little texture keeps the finished casserole from eating like whipped potatoes.

That contrast matters once the cheddar melts over the top. The filling stays soft and spoonable, while the cheese and bacon give the surface a more substantial finish.

What the Russets, Sharp Cheddar, and Bacon Bring to the Dish

• Russet potatoes — Their dry, fluffy flesh is what makes the filling creamy without turning slack. Scrub them well before baking, then scoop out the flesh and leave the skins behind. Yukon Gold potatoes work in a pinch, but they make a denser, less fluffy mash.
• Sharp cheddar — Its tang cuts through the buttery potato and bacon, and it gives the topping a pronounced cheesy taste. For the smoothest melt, shred a block yourself; pre-shredded cheese often melts less evenly because of its coating.
• Bacon — The pieces add salty, savory bites and a crisp contrast to the soft potato. Any standard bacon works; what matters most is cooking it until crisp and draining it well before it goes into the casserole.
• Sour cream, whole milk, and butter — Together they make the potato filling rich and easy to scoop. Whole milk keeps it creamy without thinning it as much as a lower-fat milk might; plain unsweetened dairy-free versions can replace these ingredients if needed, though the filling’s texture and tang will vary.
• Green onions — Their fresh, mild bite brightens the rich filling. Keep the final portion for scattering over the hot casserole just before serving.

From Baked Russets to a Bubbling Cheddar Top

Bake the Potatoes Until a Knife Slides In Easily

Heat the oven to 400°F and prick the scrubbed potatoes several times with a fork. Set them on a rimmed baking sheet and bake for 50–65 minutes, until a knife slides easily into the centers. Don’t judge them by the skins alone; the centers need to be tender enough to mash. Let them rest for about 10 minutes, until they’re cool enough to handle.

Cook the Bacon While the Potatoes Bake

Set a 12-inch skillet over medium heat and cook the bacon pieces for 8–12 minutes, stirring occasionally. They’re ready when crisp, not merely browned and still soft. Drain them on paper towels and crumble once cool enough to handle. Set the oven to 375°F for the casserole.

Scoop and Mash the Potato Flesh

Grease a 9×13-inch baking dish with 1 tablespoon of butter. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving the skins behind. Melt the remaining 4 tablespoons of butter, then mash it with the potato flesh, sour cream, milk, salt, and pepper. Stop when it’s creamy but still slightly textured; overworking the potatoes can make them gummy.

Fold in the Cheddar, Bacon, and Green Onions

Add 1 1/2 cups of cheddar, three-quarters of the crumbled bacon, and 2 of the sliced green onions to the potato mixture. Fold just until those additions are spread through the filling, rather than mashing them in. Transfer the mixture to the prepared baking dish and spread it evenly. Scatter the remaining cheddar and bacon across the top.

Bake Until Hot in the Center

Bake at 375°F for 25–30 minutes, until the center reaches 165°F and the cheese has melted. The edges should be hot and the top should look glossy with melted cheddar. If the center needs more time, keep baking until it reaches that temperature. Sprinkle on the remaining green onion and let the casserole rest for 5 minutes before serving.

Two Practical Ways to Adapt the Casserole

Questions That Come Up When Making This Potato Casserole

Cheesy Twice-Baked Potato Casserole with Bacon

Twice baked potato casserole gets mashed with sour cream, butter, and cheddar, then baked until hot in the center with a melted cheese topping. Crisp bacon and sliced green onions add savory flavor and texture to this hearty casserole.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 35 minutes mins

Resting 15 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb russet potatoes scrubbed
• 8 oz bacon cut into 1/2-inch pieces
• 5 tbsp unsalted butter divided
• 1 cup sour cream
• 0.5 cup whole milk
• 2 cups sharp cheddar cheese shredded, divided
• 3 green onions thinly sliced, divided
• 0.75 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 rimmed baking sheet
• 1 12-inch skillet
• 1 9x13-inch baking dish

Method

 

1. Preheat the oven to 400°F.
2. Prick the potatoes several times with a fork, place them on a rimmed baking sheet, and bake for 50–65 minutes, until a knife slides easily into the centers.
3. Meanwhile, cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, stirring occasionally, until crisp.
4. Drain the bacon on paper towels and crumble it.
5. Let the potatoes rest for about 10 minutes, until cool enough to handle.
6. Reduce the oven temperature to 375°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
7. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving the skins behind.
8. Melt the remaining 4 tablespoons butter.
9. Mash the melted butter with the potato flesh, sour cream, milk, salt, and pepper until creamy but still slightly textured.
10. Fold in 1 1/2 cups of the cheddar, three-quarters of the bacon, and 2 of the sliced green onions.
11. Spread the potato mixture in the baking dish and top with the remaining 1/2 cup cheddar and bacon.
12. Bake for 25–30 minutes, until hot in the center (165°F) and the cheese is melted.
13. Sprinkle with the remaining green onion and let rest for 5 minutes before serving.

Notes

For the creamiest texture, mash the potatoes until creamy but still slightly textured. Store covered in the refrigerator for 3–4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a lighter swap.