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Twice Baked Potato Casserole Recipe
Ash Tyrrell

Twice Baked Potato Casserole Recipe

I still remember the first time I made this twice baked potato casserole, it was for a Sunday dinner, and I was tired of scooping out individual potato skins one by one. So I decided to turn the whole thing into one big, creamy, cheesy dish instead, and honestly, I haven't gone back since.
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Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 8 medium russet potatoes baked and still warm — russets give you that fluffy, starchy texture that holds up best in a casserole
  • 4 tablespoons unsalted butter softened — adds richness and helps the potatoes mash smoothly
  • ⅔ cup sour cream — brings a gentle tang and keeps the filling extra creamy
  • ⅓ cup heavy cream plus more if needed — loosens the mixture for that scoopable, velvety texture
  • 1 teaspoon salt — balances all the rich dairy and cheese
  • ½ teaspoon ground black pepper — a little warmth without overpowering the potato flavor
  • 2 cups shredded cheddar or Colby Jack cheese divided — grate it fresh if you can, it melts far better than the bagged kind
  • 8 slices bacon cooked and crumbled, divided — go for thick-cut bacon for a meatier bite
  • 5 green onions chopped, divided — adds a fresh, mild bite that cuts through the richness

Method
 

  1. I start by scrubbing the russet potatoes clean and patting them dry, then pricking each one a few times with a fork. I place them directly on a baking sheet and bake at 400°F for about 55 to 65 minutes, until a knife slides through easily. Letting them cool for 10 minutes makes them much safer to handle.
  2. Once the potatoes are cool enough to touch, I slice them in half lengthwise and scoop the soft flesh into a large mixing bowl. I toss the skins aside or save them for a crispy snack later. Using a potato masher, I break down the potato until it's mostly smooth with just a few soft lumps remaining.
  3. Next, I stir in the softened butter, sour cream, heavy cream, salt, and pepper, mixing until everything is well combined and fluffy. If the mixture feels too thick, I add a splash more cream until it reaches that perfect, scoopable consistency I'm after.
  4. I fold in 1 cup of shredded cheese, half of the crumbled bacon, and half of the chopped green onions, saving the rest for topping. This step is where the casserole really starts smelling incredible, and I always sneak a taste here.
  5. I spread the potato mixture evenly into a lightly greased 9x13-inch baking dish, smoothing the top with a spatula. Then I sprinkle the remaining cheese and bacon generously over the surface so every bite gets that melty, crispy topping.
  6. I cover the dish with foil and bake at 375°F for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is fully melted and golden. The whole kitchen smells amazing by this point.
  7. Once it's out of the oven, I scatter the remaining green onions over the top for a pop of color and freshness. I let it rest for about 5 minutes before serving so it sets up nicely and is easier to scoop.

Notes

  • I always bake my potatoes instead of boiling them. Boiling adds extra water that makes the filling watery.
  • I grate my own cheese instead of using pre-shredded bags, since it melts smoother and tastes fresher.
  • I save a handful of crispy bacon to add after baking so it stays crunchy instead of going soft.
  • I taste the filling before baking and adjust the salt, since potatoes can vary in how much seasoning they need.
  • I let my potatoes cool slightly before mashing so I don't scald myself, but I never let them go fully cold or the texture suffers.