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–+ servings

Twice Baked Potato Casserole

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A creamy and comforting casserole loaded with fluffy mashed potatoes, sour cream, cheese, crispy bacon, and green onions, perfect for gatherings or family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Potato Base
  • 2 pounds russet or Yukon Gold potatoes Russets give fluffier mash; Yukon Golds stay creamier.
  • 1 cup sour cream Provides tang and silkiness.
  • 1 cup shredded cheese Sharp cheddar is classic; use Colby, Monterey Jack, or a blend.
  • 1/2 cup cooked bacon, crumbled For smoky crunch; use turkey bacon for a lighter bite.
  • 1/4 cup green onions, sliced White and green parts add flavor and color.
  • 1/2 cup milk (optional) Helps loosen thick mash; omit for firmer casserole.
  • Salt and pepper to taste Start modestly and adjust.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Butter or spray a 9x13-inch casserole dish.
  2. Scrub the potatoes. Bake whole potatoes at 400°F for 45–60 minutes until fork-tender or pierce and microwave on high for 8–12 minutes, turning once. Cool slightly.
Mixing Ingredients
  1. Halve cooled potatoes and scoop the flesh into a large bowl. Discard skins or save for another use.
  2. Mash the potato flesh with sour cream and up to 1/2 cup milk if desired. Stir in 1 cup shredded cheese, most of the crumbled bacon (reserve a little for topping), sliced green onions, and salt and pepper. Mix until combined, but don't overwork.
Baking
  1. Spread the mixture evenly into the prepared casserole dish and smooth the top.
  2. Sprinkle the remaining cheese and bacon on top. Bake at 350°F for 20–25 minutes until heated through and the top is bubbly and lightly browned.
  3. Let the casserole sit for 5 minutes before serving to set and slice cleanly.
  4. For a crispier top, broil for 1–2 minutes while watching closely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 2g

Notes

For a lighter version, swap half the sour cream for plain Greek yogurt. Make it vegetarian by omitting bacon and adding sautéed mushrooms or smoked paprika. Store leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven covered with foil.
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