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Twice Baked Potato Casserole – Creamy, Cheesy, and Irresistible!

Make dinner unforgettable with this Twice Baked Potato Casserole. Creamy mashed potatoes, melted cheese, crispy bacon, and green onions baked to perfection!
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Ingredients Equipment Method

Ingredients
  

  • 5 large russet potatoes peeled and cubed
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 cup cooked bacon crumbled
  • 1/4 cup green onions sliced
  • Salt and pepper to taste

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil
  • Oven

Method
 

  1. Prepare the Potatoes:
  2. Preheat your oven to 375°F (190°C).
  3. Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes).
  4. Mash the Potatoes:
  5. Drain the potatoes and transfer them to a large mixing bowl.
  6. Add sour cream, milk, melted butter, and 1 cup of shredded cheddar cheese. Mash or mix until smooth and creamy. Season with salt and pepper to taste.
  7. Assemble the Casserole:
  8. Spread the mashed potato mixture evenly into a 9x13-inch baking dish.
  9. Sprinkle the remaining cheddar cheese and crumbled bacon over the top.
  10. Bake the Casserole:
  11. Cover the dish with aluminum foil and bake for 20 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  13. Garnish and Serve:
  14. Remove from the oven and let the casserole cool slightly.
  15. Garnish with sliced green onions and serve warm.