Go Back
twice baked potatoes casserole

Twice Baked Potatoes Casserole Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 5 lbs russet potatoes, about 6 large
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter, melted
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 2 cups shredded sharp cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh chives or green onion tops
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 400°F. Pierce potatoes, rub with olive oil, and bake directly on oven rack for 60 minutes until tender. Cool until handleable.
  2. Halve potatoes, scoop flesh and skins into a bowl. Add butter, sour cream, milk, salt, and pepper. Mash until mostly smooth. Fold in 1 cup cheddar, bacon, and chives.
  3. Reduce oven to 375°F. Butter a 9x13 dish. Spread potato mixture evenly, top with remaining 1 cup cheddar. Bake 25 minutes until bubbly.
  4. Switch to broil, cook 2 to 3 minutes until top is crisp and browned. Rest 5 minutes, then garnish with extra chives and serve.

Notes

Bake the potatoes a day ahead to save time. If the top isn’t browning under the broiler, move the dish closer to the flame and watch it carefully. Leftovers reheat beautifully in a covered skillet.