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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
Cook Time 1 hour 35 minutes
Resting 15 minutes
Total Time 2 hours 10 minutes
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.