Twice Baked Potato Casserole

5 from 2 votes

Twice Baked Potato Casserole

Baked Russet potatoes mashed with sour cream, milk, butter, and garlic powder, mixed with crisp bacon and sharp cheddar, then baked in a 9x13-inch dish under more cheese until bubbly. Makes 8 servings and can be assembled up to 2 days ahead.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: American

Keyword: baked potato casserole, loaded potato casserole, twice baked potato casserole

Servings: servings

Calories: 576kcal

Author: Sara Nelson

Ingredients

6 bacon slices
6 large Russet potatoes peeled or unpeeled (either will work)
1 cup sour cream
½ cup milk
½ cup (1 stick) unsalted butter melted
1 teaspoon salt plus more based on taste preferences
½ teaspoon pepper plus more based on taste preferences
½ teaspoon garlic powder
2 cups shredded sharp cheddar cheese divided

Optional Garnishes:

⅛ teaspoon paprika
Sliced green onions

Instructions

Preheat Oven: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Pull out a 9x13-inch casserole dish and set aside.
Bake Bacon: While oven is preheating, arrange bacon slices on one prepared baking sheet. Once oven has preheated, transfer that baking sheet to oven and cook bacon until crispy, about 12 to 18 minutes (time will depend on thickness of bacon slices). Remove bacon from oven and set aside to cool. Don’t turn oven off.
Prep and Bake Potatoes: While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45 to 60 minutes.
Crumble Bacon: While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.
Mash Potatoes: After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky).
Mix in Wet Ingredients and Seasonings: Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to stir until everything is combined.
Stir In Cheese and Bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.
Assemble in Casserole Dish: Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.
Bake: Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10 to 15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1 to 2 minutes (watch carefully to avoid burning).
Garnish Then Serve: Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.

Video

Notes

Prepping To Make Ahead of Time: Assemble: Assemble the casserole and top with the remaining half of the shredded cheddar cheese. Cover and Refrigerate: Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days in advance.

Day-Of Instructions: Bring to Room Temperature: Remove the casserole from the refrigerator about 30 minutes before you plan to bake it, allowing it to come to room temperature. This helps it to cook more evenly. Preheat Oven: Preheat the oven to 425°F. Bake: Bake the casserole until it is hot in the center and the cheese is melted and bubbly, about 20 to 25 minutes. If you like, you can broil it for an additional 1 to 2 minutes to lightly brown the cheese. Garnish and Serve: Garnish the casserole with the remaining bacon crumbles, paprika, and green onions, then serve.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, a microwave or oven both work well to maintain its flavor and texture.

Freezer Storage: Tightly wrap the unbaked casserole with plastic wrap and aluminum foil, then label and date it. It can be stored in the freezer for 2 to 3 months. Thaw it overnight in the refrigerator, then bake it following the Day-Of Instructions above.

Nutrition