Twice Baked Potato Casserole Recipe

Mashed potatoes topped with cheese and bacon in a yellow dish.

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5 from 70 votes

Creamy mashed potatoes made from baked potatoes, cheese and bacon.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings people

Calories 499kcal

Author Kathy Berget

Equipment

Cookie Sheet
Potato Masher
Baking Dish - 8 x 8 inch

Ingredients

4 medium sized russet potatoes about 2 pounds
1 tablespoon oil vegetable or canola
½ cup sour cream
¼ cup butter salted butter
½ cup milk
6 slices bacon chopped and fully cooked
2 cups cheddar cheese shredded, about 4 ounces
4 green onions sliced
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh parsley chopped, optional

US Customary - Metric

Instructions

Preheat oven to 400°F
Wash and scrub potatoes with cool water. Rub a bit of oil on the outside of the potato so all areas are covered.
4 medium sized russet potatoes, 1 tablespoon oil
Poke each potato 3-4 times with a fork. Place on a baking sheet and bake in a preheated 400°F oven for 45-55 minutes until potatoes are fully cooked
Allow potatoes to cool until they are cool enough to handle. Slice potatoes in half and scoop out the potato into a bowl. Save skin from one potato.
Mash potatoes with a potato masher
Add butter and sour cream and mash it into potatoes.
½ cup sour cream, ¼ cup butter
Stir in milk, about half at a time using enough to make the potatoes creamy. Add additional milk if needed. The amount does vary each time depending on your potatoes and don't hesitate to adjust the amount of milk. You want the potatoes nice and creamy, not dry or too wet.
½ cup milk
Set aside ½ cup of cheese, a few tablespoons of the bacon, and a few tablespoons of the green onion for the topping. Fold in the remaining cheese, bacon, green onions, and salt and pepper.
6 slices bacon, 2 cups cheddar cheese, 4 green onions, ½ teaspoon salt, ¼ teaspoon pepper
Finely chop the reserved potato skin and add to mixture.
Taste and add additional salt and pepper, if needed.
Place mixture in a greased baking dish.
Top with remaining cheese and bacon.
Bake uncovered in a 375°F oven for 25-30 minutes until heated through
Top with remaining green onions and freshly chopped parsley
2 teaspoons fresh parsley
Serve hot.

Notes

Make certain the potatoes are fully cooked. Test by gently squeezing the potatoes in the center. If they squeeze easily, they are done.
Allow the potatoes to cool enough to handle
Save the skin from one of the potatoes to add to the casserole. It adds some great baked potato flavor. I like to finely chop mine.
The amount of milk added will vary each time. You want nice creamy potatoes, so add a bit more if needed.
For a richer potato casserole, use half-and-half cream instead of the milk.
Don't over-stir the potatoes or they can become gummy. Just fold in the ingredients until combined.

Make ahead directions

This is a great casserole to make ahead of time and then baked when needed. You can prepare up to two days ahead of time.

Prepare the casserole up to the baking step
Cover with foil and store in the refrigerator
Remove from refrigerator while the oven is preheating
Bake with foil for the first 15 minutes
Remove foil and continue baking until heated through 30-35 minutes

Nutrition