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Twice Baked Potato Casserole

Twice baked potato casserole with creamy mashed potatoes, stirred-in cheddar, and a second bake that turns the top bubbly and golden. Layer buttered mashed potatoes in a 9x13 dish, then bake again at a lower temperature for a hot, cohesive casserole with bacon and green onion flavor in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes
Dairy and seasonings
  • 0.5 cup butter softened
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Cheddar and toppings
  • 2 cup shredded sharp cheddar divided
  • 8 slice bacon cooked and crumbled, divided
  • 4 green onions sliced, divided

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake and mash the potatoes
  1. Preheat oven to 400F, then bake russet potatoes for 50-60 minutes until fork-tender.
  2. Cool the potatoes slightly, then scoop out the flesh and mash with softened butter, sour cream, and whole milk.
  3. Stir in 1 cup shredded sharp cheddar, half the bacon, half the green onions, salt, and black pepper until evenly combined.
Bake the casserole a second time
  1. Spread the mixture into a buttered 9x13-inch baking dish, then top with the remaining shredded sharp cheddar and bacon.
  2. Reduce oven to 350F and bake for 20-25 minutes until hot and the cheese is bubbly.
  3. Sprinkle with the remaining green onions and serve.

Notes

For the fluffiest texture, mash while the potatoes are still warm, then fold in the dairy and seasonings until smooth. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven at 350F until hot and bubbly. Freezing works for casseroles, but texture may soften—freeze up to 2 months and thaw overnight before reheating. If you want a lighter option, use reduced-fat sour cream and milk for a similar creamy consistency.