Twice Baked Potato Casserole
A hearty and comforting casserole that combines creamy, cheesy potatoes with crispy bacon, perfect for family gatherings or weeknight dinners.
Equipment
- Large Pot
- Skillet
- Casserole Dish
- Potato Masher
Ingredients
Potatoes
- 6 pounds Russet potatoes Washed and peeled
Cooking Oil
- 2 tablespoons vegetable oil
Bacon
- 12 slices thick cut bacon
Butter
- 1 stick salted butter ½ cup
Sour Cream
- 1 cup sour cream
Milk
- 1 cup whole milk
Seasonings
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
Cheese
- 2 cups shredded cheddar cheese
Green Onions
- 2-3 green onions thinly sliced
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash and peel the Russet potatoes, then cut them into quarters. Place the potatoes in a large pot and cover them with cold water. Add a little salt to the water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Step 3: While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 8-10 minutes. Remove and drain on paper towels, then chop into bite-sized pieces.
- Step 4: Drain the cooked potatoes and return them to the pot. Add the butter, sour cream, milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.
- Step 5: Stir in the chopped bacon and 1 cup of shredded cheddar cheese into the mashed potatoes. Mix until well combined.
- Step 6: Lightly grease a 9×13 inch casserole dish. Spoon the potato mixture into the dish, spreading it out evenly.
- Step 7: Sprinkle the remaining shredded cheddar cheese on top. Optionally, add more black pepper for flavor.
- Step 8: Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
- Step 9: Let cool for a few minutes, then top with sliced green onions before serving.
Notes
Make sure not to overcook the potatoes. You can prep this casserole ahead of time and store it in the fridge before baking.