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Twice-Baked Potato Casserole

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A creamy, cheesy casserole made with fluffy scooped potatoes, sour cream, bacon, and topped with cheddar, perfect for potlucks and family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 large russet potatoes about 2–2½ lb total; starchy potatoes give the fluffiest interior
  • 1 cup sour cream can substitute Greek yogurt for tang and protein
  • 1/2 cup milk use whole milk for creamier texture; add more if mixture is too thick
  • 1/2 cup butter, melted unsalted preferred; add salt later to taste
  • 1 cup shredded cheddar cheese sharp cheddar packs more flavor; Monterey Jack is milder
  • 1 cup cooked bacon, crumbled about 8–10 strips
  • 1/4 cup green onions, chopped or chives
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Scrub the potatoes and prick each a few times with a fork.
  2. Bake whole potatoes directly on the oven rack for 45–60 minutes, until a skewer passes through easily. Remove and cool just enough to handle.
  3. Reduce oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
  4. Slice potatoes lengthwise and scoop the flesh into a large bowl, leaving a thin shell if you like presentation.
  5. Add sour cream, milk, melted butter, half of the shredded cheese, half the bacon, and most of the green onions to the potato flesh. Season with salt and pepper. Mash gently until combined; avoid overworking to keep the texture light.
  6. Spoon the potato mixture into the prepared casserole dish (or back into the shells). Smooth the top, then sprinkle with remaining cheese and bacon.
Baking
  1. Bake at 375°F for 20–25 minutes, until the top is melted and golden and the casserole is heated through.
  2. If you like a crispier top, broil for 1–2 minutes — watch carefully.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g

Notes

Serve hot, straight from the oven. Pair with roast meats or a green salad. Refrigerate leftovers and reheat to at least 165°F.
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