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Twice Baked Potato Casserole is a creamy and cheesy side dish loaded with bacon, green onions, and rich flavors. Perfect for holidays, potlucks, or weeknight dinners, this easy-to-make recipe uses simple ingredients like russet potatoes, sour cream, and cheddar cheese. Serve it as a hearty companion to roasted meats or as a crowd-pleasing dish for gatherings.

Ingredients

½ pound bacon
8 medium russet potatoes (approximately 6 pounds)
3 tablespoons canola oil
2 sticks salted butter, softened and sliced into cubes
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus more for topping
2 teaspoons seasoned salt
3 green onions, sliced
Salt and pepper to taste

Instructions

Preheat the oven to 400°F.
- Remove the butter, sour cream, and milk from the refrigerator to bring them to room temperature.
Prepare the potatoes:
- Scrub the potatoes clean, pat them dry, and rub them with canola oil.
- Arrange the potatoes on a baking sheet and bake for 40 minutes or until a knife easily pierces through them.
Cook the bacon:
- While the potatoes bake, cook the bacon in a large pan over low heat. Flip with tongs periodically until evenly crisp.
- Transfer the bacon to a paper towel-lined plate to cool, then crumble. Set aside some crumbles for topping the casserole.
Lower the oven temperature to 350°F after removing the potatoes.
Prepare the potato mixture:
- Leave the skins on two potatoes; peel and discard the skins of the remaining potatoes.
- Cut all potatoes into thirds and add to a large mixing bowl.
- Add most of the crumbled bacon, butter, sour cream, grated cheese, seasoned salt, and salt and pepper to the bowl. Mash roughly to combine.
- Gradually add the milk, mashing in between additions, until your desired consistency is reached.
Assemble the casserole:
- Lightly grease a 9 x 13-inch baking dish and transfer the mashed potato mixture into it.
- Sprinkle reserved bacon and additional shredded cheese over the top.
Bake the casserole:
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with sliced green onions and serve hot.

Why You’ll Love This Recipe

Comforting and indulgent: Packed with rich flavors from bacon, cheese, and creamy mashed potatoes.
Make-ahead friendly: You can prepare the casserole in advance and bake it when needed.
Perfect for gatherings: A crowd-pleasing side dish that pairs well with any main course.

Tips

Room temperature ingredients: Ensure the butter, sour cream, and milk are at room temperature for a smoother potato mash.
Bacon crispness: Cook bacon slowly over low heat for even crispness without burning.
Milk addition: Gradually add milk to control the consistency of the potatoes.
Cheese selection: Experiment with different cheeses like Monterey Jack or Gouda for variety.

Variations and Substitutions

Cheese alternatives: Swap cheddar for Colby, mozzarella, or pepper jack.
Add-ins: Mix in cooked broccoli florets, diced ham, or caramelized onions for extra flavor.
Healthier options: Use Greek yogurt instead of sour cream, or try turkey bacon for a lighter option.
Spices: Add a pinch of garlic powder or smoked paprika for a flavor boost.

FAQs

Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes if baking directly from the fridge.

Can I freeze this dish?

Absolutely. Wrap the assembled (but unbaked) casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Can I use a different type of potato?

While russet potatoes are ideal, Yukon Gold potatoes can be a creamy alternative.

Serving Suggestions

Serve alongside roasted chicken, steak, or glazed ham.
Pair with a fresh green salad or roasted vegetables to balance the richness.

Suggestions

Double the recipe for large gatherings or potlucks.
For an added crunch, sprinkle fried onions on top before serving.
- Experiment with layering: add a middle layer of cheese and bacon for extra decadence.