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Twice-Baked Potato Casserole

This twice-baked potato casserole is a slight twist on an old favorite. This cheesy side dish will surely set mouths watering. For a creamier casserole, use a potato masher to mash potatoes thoroughly.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1730.3 kcal

Equipment

  • 1 9x13 inch Casserole Dish
  • 1 Large Skillet For cooking bacon
  • 1 Large Mixing Bowl
  • 1 Potato Masher Recommended for a creamier texture
  • 1 Toothpick

Ingredients
  

Main

  • 2 large baking potatoes
  • ½ pound lean bacon
  • 1 ½ cups shredded mild Cheddar cheese divided
  • ½ cup sour cream
  • ¼ cup milk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon dried chives
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Use a toothpick to poke a few holes into each potato. Dotdash Meredith Food Studios
  • Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside. Dotdash Meredith Food Studios
  • Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
  • Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined. Dotdash Meredith Food Studios
  • Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon. Dotdash Meredith Food Studios
  • Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For best results, use starchy baking potatoes like Russets; they yield a fluffy interior perfect for mashing. When baking the initial potatoes, ensure they are tender but not overcooked to prevent wateriness. For a richer flavor profile, consider reserving a tablespoon of the rendered bacon fat and incorporating it into the potato mixture along with the butter. Avoid over-mashing the potatoes, as this can lead to a gummy texture; a potato masher is ideal for maintaining some structure. Freshly grate your Cheddar cheese for superior melt and flavor compared to pre-shredded varieties. Taste and adjust seasonings (salt, pepper, garlic powder, chives) before baking the casserole to achieve perfect balance. A touch of smoked paprika or a hint of nutmeg can further elevate the dish.