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–+ servings
Overhead flat-lay of ingredients for twice baked potato casserole — russet potatoes, shredded cheddar, sour cream, cream cheese, bacon strips, green onions, butter, and garlic powder arranged on a light marble surface

Twice Baked Potato Casserole

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 420 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Potato masher or hand mixer
  • Large skillet
  • Box grater

Ingredients
  

  • 4 lbs russet potatoes about 6 large, scrubbed clean
  • 8 oz cream cheese softened to room temperature
  • 1 cup sour cream full-fat recommended
  • 4 tbsp unsalted butter softened
  • 1/2 cup whole milk warmed, add more as needed
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 2 cups sharp cheddar cheese freshly shredded, divided
  • 10 slices bacon cooked until crispy, crumbled, divided
  • 4 green onions thinly sliced, divided

Instructions
 

  • Preheat oven to 400°F. Pierce each potato several times with a fork and place directly on the oven rack. Bake for 55-65 minutes until completely tender when pierced with a knife. Remove and let cool for 10 minutes until safe to handle. Reduce oven temperature to 375°F.
  • While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and let cool, then crumble into pieces. Set aside.
  • Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
  • Halve the baked potatoes lengthwise and scoop the flesh into a large mixing bowl, discarding the skins. Add the softened cream cheese, sour cream, butter, and warm milk. Mash with a potato masher or hand mixer on low speed until smooth and creamy. Do not over-mix.
  • Add the garlic powder, onion powder, salt, and pepper to the potato mixture. Stir to combine and taste for seasoning, adjusting as needed.
  • Fold in 1 cup of the shredded cheddar, half of the crumbled bacon, and half of the green onions until evenly distributed.
  • Spread the potato mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar and the remaining bacon crumbles.
  • Bake at 375°F for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
  • Remove from the oven and immediately scatter the remaining green onions over the top. Let stand for 5 minutes before serving.

Notes

Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 10-15 extra minutes. Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 20-25 minutes, or microwave individual portions with a splash of milk. Freezer: Freeze assembled (unbaked or baked) for up to 2 months. Thaw overnight in the refrigerator before reheating. Tip: For best texture, let cream cheese and sour cream come to room temperature before mixing, and avoid over-mashing the potatoes.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 14gFat: 23gSodium: 620mgFiber: 3gSugar: 3g
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