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Twice Baked Potato Casserole
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5 from 1 vote

Twice Baked Potato Casserole

Servings 10 to 12
Author Holly


  • 1/2 pound bacon
  • 8 medium russet potatoes
  • 1 ½ sticks salted butter (3/4 cup), softened
  • 1 cup sour cream
  • 1 cup milk (I use 2%)
  • 2 cups mild cheddar cheese shredded
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 green onions sliced


  • Preheat oven to 400 degrees F.
  • *Place butter, sour cream and milk on the counter top so they're not so cold when adding them to the potatoes.
  • Clean and scrub potatoes. Then poke a few holes over them with a fork. Wrap each potato in foil. Place potatoes on the center rack in oven and bake for 45 minutes. Carefully remove potatoes from oven (please handle carefully they will be hot!). Decrease oven temperature to 350 degrees F.
  • Meanwhile, cook bacon in a large skillet, over low heat, until crispy. Carefully remove hot bacon and place on a paper-towel lined plate to soak up grease and to cool. Chop the bacon into small pieces. Set aside.
  • Remove the skins from the cooked potatoes then place potatoes in a large bowl. Mash with a potato masher until creamy. Add the butter, sour cream and milk to potatoes. Mash again to combine everything. Stir in half the crumbled bacon. Spread potato mixture into a greased 9x13 inch baking dish.
  • Top potatoes with the shredded cheese and remaining bacon. Bake, uncovered, for 25 minutes or until hot and cheese is bubbly. Carefully remove from oven. Let stand about 5 minutes before serving. Top with sliced green onions and serve. Enjoy!