Twice Baked Potato Casserole
A creamy, cheesy oven-baked delight that turns simple spuds into the ultimate comfort food—this Twice Baked Potato Casserole is everything you crave for family dinners and holiday feasts.
Ingredients
- 4 large russet potatoes about 2½ pounds total
- 1 cup sour cream Daisy or your favorite brand
- 1/2 cup whole milk sub with half-and-half for extra creaminess
- 4 tablespoons unsalted butter softened
- 1 1/2 cups sharp cheddar cheese shredded (Tillamook recommended)
- 1/2 cup Gruyère or Monterey Jack shredded (optional for a nutty twist)
- 6 slices bacon cooked crisp and crumbled (turkey bacon works too)
- 1/4 cup green onions thinly sliced (plus extra for garnish)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder or 1 fresh clove, minced
- 1/2 teaspoon paprika smoked paprika if you like a little warmth
Instructions
- Preheat your oven to 400°F. Scrub potatoes under cold water, then pat dry—no one wants a sandy casserole.
- Place russets on a baking sheet, prick each with a fork twice, and bake 55–60 minutes until tender when pierced.
- Let the potatoes rest 5 minutes; this makes handling easier. Slice them lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin shell layer in each skin for structure.
- To the hot potato flesh, add butter, sour cream, and milk. Mash until mostly smooth with some small lumps.
- Stir in garlic powder, salt, pepper, and half of the cheddar (and Gruyère, if you’re using it). Fold in bacon bits and green onions. Taste and adjust seasonings.
- Lightly grease a 9x13-inch casserole dish. Spread half of the potato mixture evenly, sprinkle the rest of the cheddar, and dollop remaining potatoes on top.
- Bake at 375°F for 20–25 minutes until edges turn golden brown and cheese is gooey. Broil for a minute for a beautiful crust.
- Remove from the oven, let sit for 5 minutes. Garnish with extra green onions and a dusting of paprika before serving.
Notes
Store leftover casserole in an airtight container in the fridge for up to 4 days. Freeze portions in freezer-safe dishes for up to 2 months. To reheat, thaw overnight in the fridge if frozen; then warm individual servings in a 350°F oven for 10–12 minutes or microwave on medium power until heated through.
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