Go Back Email Link
–+ servings
Save and Register Form


Save this recipe, and we'll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

Baked casserole topped with chopped green onions and bacon in a square dish, with cream sauce, seasoning, and green onions beside it on a white surface.

Twice-Baked Potato Casserole

Chef Jenn
Twice-Baked Potato Casserole is everything you love about a loaded baked potato in an easy-to-make casserole. Creamy mashed potatoes are combined with sour cream, cheese, bacon, and green onions, then baked until bubbly and golden. A hearty and crowd-pleasing side dish perfect for holidays or any comfort food craving.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 482 kcal

Equipment

Ingredients
  

  • 3 pounds russet potatoes scrubbed
  • 1 tablespoon olive oil
  • 2 ½ teaspoons kosher salt divided
  • ¾ teaspoon black pepper divided
  • ¼ cup unsalted butter
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • 8 slices bacon cooked and crumbled, divided
  • ½ cup green onions thinly sliced, divided
  • cooking spray
  • 1 cup sharp cheddar cheese shredded

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with foil.
  • Rub potatoes with olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Prick each a few times with a fork and place them on the foil-lined sheet.
  • Bake for about an hour, until the potatoes are completely tender. Let them cool for 10 minutes so they’re easier to handle.
  • Cut the potatoes in half lengthwise and scoop the insides into a large bowl. Roughly chop the skins into 1-inch pieces and set aside.
  • Add softened butter to the bowl and mash the potatoes until mostly smooth. Stir in the heavy cream and sour cream until fully combined.
  • Mix in the chopped skins, half the crumbled bacon, ¼ cup of the green onions, remaining 1½ teaspoons salt, and ¼ teaspoon pepper. Stir until everything is evenly distributed.
  • Spray a 2-quart baking dish with cooking spray and spread the potato mixture in an even layer.
  • Sprinkle shredded cheddar over the top and bake for 20 minutes, or until the cheese is melted and golden.
  • Top with the rest of the bacon and green onions before serving.

Notes

Chef Jenn's Tips

  • Make it ahead: Assemble the casserole, cover, and refrigerate. Add about 10 extra minutes to bake time if cold.
  • Want heat? Stir in cayenne or chopped jalapeños.
  • No heavy cream? Half-and-half or whole milk still work for a creamy result.

Nutrition

Serving: 1servingCalories: 482kcalCarbohydrates: 33gProtein: 11gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 86mgSodium: 988mgPotassium: 832mgFiber: 2gSugar: 3gVitamin A: 919IUVitamin C: 11mgCalcium: 165mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Baked potato side dish, Cheesy potato bake, Comfort food casserole, Loaded potato casserole, Potato casserole with bacon, Twice-baked potato casserole
Tried this recipe?Let us know how it was!