Twice-Baked Potato Casserole
Creamy, cheesy, and packed with crispy bacon, this Twice-Baked Potato Casserole has all the flavors of a classic baked potato in a comforting family-style dish. Easy to make and even easier to devour.
Ingredients
- 3 pounds russet potatoes scrubbed
- 1 tablespoon olive oil
- 2 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ¼ cup unsalted butter
- 1 cup heavy whipping cream
- ½ cup sour cream
- 8 slices bacon cooked and crumbled, divided
- ½ cup green onions thinly sliced, divided
- cooking spray
- 1 cup sharp cheddar cheese shredded
Instructions
- Set your oven to 400 degrees Fahrenheit and line a baking sheet with foil.
- Rub the potatoes with olive oil, then season them with 1 teaspoon of salt and one-half teaspoon of black pepper. Use a fork to prick each potato a few times and place them on the prepared baking sheet.
- Bake for 1 hour, or until the potatoes are tender all the way through. Let them cool for about 10 minutes so they’re easier to handle.
- Slice each potato in half lengthwise. Scoop the insides into a large bowl and mash lightly. Chop the empty skins into 1-inch pieces and set them aside.
- Add the softened butter to the bowl and mash the potatoes until mostly smooth. Stir in the heavy cream and sour cream until the mixture is creamy.
- Fold in the chopped potato skins, half of the bacon, one-fourth cup of scallions, and the remaining 1 and a half teaspoons of salt and one-fourth teaspoon of pepper. Mix everything together until evenly combined.
- Lightly coat a 2-quart baking dish with nonstick spray, then spoon in the potato mixture and spread it out evenly.
- Sprinkle the shredded Cheddar cheese over the top and bake for 20 minutes, or until the cheese is melted and the top is golden and bubbly.
- Remove the casserole from the oven and finish it with the remaining bacon and scallions.
- Serve hot and enjoy every cheesy, bacon-filled bite.
Notes
Chef Jenn’s Tips
- You can prep this dish the day before. Assemble everything, cover with foil, and refrigerate. Bake just before serving but add about 10 minutes to the cooking time if the dish is fridge cold.
- Want it spicier? Add a pinch of cayenne or some chopped jalapeños to the filling.
- No heavy cream? Whole milk or half-and-half will still give you a creamy texture.
Nutrition
Serving: 1servingCalories: 482kcalCarbohydrates: 33gProtein: 11gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 86mgSodium: 988mgPotassium: 832mgFiber: 2gSugar: 3gVitamin A: 919IUVitamin C: 11mgCalcium: 165mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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