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–+ servings

Twice Baked Potato Casserole

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A comforting and creamy casserole version of twice-baked potatoes, perfect for weeknight dinners, potlucks, or holiday sides. This dish features cheesy mashed potatoes with bacon and green onions, baked until golden and bubbly.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Potato Mixture
  • 2 pounds russet or Yukon gold potatoes Russets give fluffier mash; Yukon golds are creamier.
  • 1 cup sour cream Substitute plain Greek yogurt for a higher-protein option.
  • 1 cup shredded cheese Cheddar is classic; try sharp cheddar or Monterey Jack.
  • 1/2 cup cooked bacon, crumbled Use turkey bacon for a leaner option.
  • 1/4 cup green onions, sliced Adds fresh crunch and color.
  • 1/2 cup milk Optional; adds creaminess if desired.
  • Salt and pepper Season to taste.
Topping
  • 1/4 cup reserved shredded cheese For topping.
  • reserved crumbled bacon For topping.

Method
 

Preparation
  1. Preheat oven to 400°F for potatoes. Line a baking sheet if desired.
  2. Scrub potatoes, prick with a fork, and bake for 45–60 minutes until tender, or microwave each on high for 8–12 minutes, turning once.
Mixing
  1. Lower oven temperature to 350°F for the casserole stage.
  2. Cut potatoes in half and scoop the hot flesh into a large bowl.
  3. Add sour cream, most of the shredded cheese, crumbled bacon (reserve some for topping), sliced green onions, and milk if needed.
  4. Season with salt and pepper. Fold gently until just combined.
Baking
  1. Transfer the potato mixture to a greased casserole dish and smooth the top.
  2. Top with reserved cheese and bacon.
  3. Bake at 350°F for 20–25 minutes until heated through and the top is bubbly and lightly brown.
  4. Let rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 7gSodium: 620mgFiber: 4gSugar: 2g

Notes

Serve as a side with roasted chicken, grilled steak, or a crisp green salad. Can be made ahead and refrigerated for up to 24 hours before baking. Leftovers can be reheated or frozen for later use.
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