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–+ servings

Twice Baked Potato Casserole

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A creamy and indulgent casserole that transforms classic twice-baked potatoes into a crowd-pleasing dish, perfect for weeknights and potlucks.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds russet or Yukon Gold potatoes Russets give fluffier results; Yukon golds stay creamier.
Dairy
  • 1 cup sour cream Adds tang and silkiness; plain Greek yogurt can substitute.
  • 1 cup shredded cheese Cheddar is classic; smoked gouda or Monterey Jack are great swaps.
  • 1/2 cup milk Optional for loosening the mix.
Meat
  • 1/2 cup cooked bacon, crumbled Use cooked pancetta or omit for vegetarian.
Vegetables
  • 1/4 cup green onions (scallions), sliced Chives work well, too.
Seasoning
  • to taste salt and pepper Start with about 1 tsp salt and 1/2 tsp black pepper and adjust.

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C). Scrub potatoes and pierce each several times with a fork.
  2. Bake whole potatoes directly on the oven rack for 45–60 minutes until a knife slides in easily. (Microwave: cook on high for 10–14 minutes, then finish in a 350°F oven for dryness if desired.)
Mixing
  1. Let potatoes cool slightly before handling. Cut in half and scoop the flesh into a large bowl.
  2. Mash the potato flesh with a masher or fork, keeping some small lumps for texture.
  3. Stir in sour cream, 3/4 cup of shredded cheese, crumbled bacon, sliced green onions, and milk if needed.
  4. Season with salt and pepper. Taste and adjust seasonings.
Baking
  1. Spoon the mixture into a lightly greased 9x9-inch casserole dish and smooth the top.
  2. Sprinkle the remaining cheese on top and a few extra bacon bits if desired.
  3. Bake at 350°F (175°C) for 20–25 minutes until cheese is melted and the top is bubbly and lightly golden.
  4. Let rest for 5 minutes before serving to set.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gSodium: 350mgFiber: 4gSugar: 2g

Notes

Store leftovers in an airtight container for 3–4 days. For freezing, wrap tightly and store for up to 2 months. Reheat to an internal temperature of 165°F (74°C) before serving.
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