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Twice Baked Potato Casserole

This recipe transforms classic twice-baked potatoes into a comforting casserole. Baked russets are mashed with butter, sour cream, cheese, bacon, and green onions, then baked again in a dish until warm and bubbly.
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Cook Time 50 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 16 people
Calories 1730.3 kcal

Equipment

  • 1 Saute Pan For cooking bacon
  • 2 Baking Sheets For baking potatoes
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Potato Masher For mashing potatoes
  • 1 Baking Dish For the casserole

Ingredients
  

Main

  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks 1 pound salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack or a mix of both, plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions sliced
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Notes

Select similar-sized russet potatoes for even baking. Ensure potatoes are fully tender before scooping out the insides – they should mash easily. When mashing, avoid overworking the potatoes, especially after adding liquid, as this can lead to a gummy texture. Cook bacon until very crisp for optimal texture contrast in the final dish. Adjust butter and cheese quantities based on desired richness. Tearing a few skins into the mix adds nice texture and flavor.