Twice Baked Potato Casserole Recipe
Creamy, cheesy, and decadent Twice Baked Potato Casserole is an easy-to-make side dish that everyone loves. This simple casserole checks all of the right boxes, with butter, bacon, and cheese in each soft, pillowy bite.
Servings: 10
Ingredients
- 8 medium russet potatoes Yukon gold also works, baked and warm
- 4 tbsp unsalted butter room temperature
- ⅔ cup sour cream or use Greek yogurt
- ⅓ cup heavy cream plus more as needed
- 1 tsp salt
- ½ tsp ground black pepper
- 2 cups Colby Jack cheese or your favorite, shredded, divided
- 8 slices bacon cooked and crumbled, divided
- 5 green onions chopped, divided
Instructions
- Preheat oven to 450°F. Wash the potatoes, then pierce them all over with a fork and bake until soft and tender, about 45 minutes.8 medium russet potatoes
- Lower the oven to 375°F. Spray a 1½ quart baking dish with nonstick spray. Set aside.
- Slice the warm baked potatoes in half length-wise. Scoop the potato flesh out of the potato skins and place into a large mixing bowl. Add the butter and use a potato masher to mash the potatoes.4 tbsp unsalted butter
- Stir in the sour cream, heavy cream, salt, and pepper. For a creamier casserole, add a little more cream.⅔ cup sour cream, ⅓ cup heavy cream, 1 tsp salt, ½ tsp ground black pepper
- Add 1 cup of cheese, half of the bacon, and half of the green onions. Mix well.2 cups Colby Jack cheese, 8 slices bacon, 5 green onions
- Transfer the potato mixture to the prepared baking dish. Spread into an even layer and top with the remaining cheese and bacon.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for 10 more minutes, or until the cheese is melted and the casserole is warmed through. Garnish with green onions and serve.
Notes
- Use as much or as little bacon as you like, or use turkey bacon.
- To get a bubbly, browned cheese top, remove the foil at the end of baking.
- For the best flavor use full fat sour cream.
- Freshly grated cheese will melt and taste better.
- Store the potato skins in the fridge for another recipe.
- Fresh potatoes are best, but pre-made (or leftover) mashed potatoes will work.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1Serving | Calories: 395kcal | Carbohydrates: 31g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 517mg | Potassium: 821mg | Fiber: 4g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 2mg