Twice Baked Potato Casserole
All the loaded, comforting flavours of a twice baked potato — buttery mashed russets, tangy sour cream, double cheddar and colby-jack, crispy bacon, and fresh green onion — baked together in one easy casserole dish that feeds a crowd and steals every table it lands on.
- Total Time1 hour 5 minutes
- Yield8 servings 1x
Ingredients
Casserole
- 6 slices center cut bacon, cut into 1/2-inch dice
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 1/4 cup unsalted butter, room temperature, plus more for greasing the dish
- 2 teaspoons seasoned salt (Lowry's recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided (1/2 cup into mash, 1 cup for topping)
- 1 1/2 cups shredded colby-jack cheese, divided (1/2 cup into mash, 1 cup for topping)
Garnish
- 1 tablespoon green onions, finely chopped (optional)
Instructions
- Preheat and Prep the Dish: Preheat oven to 375°F. Generously butter a 9×13 baking dish and set aside.
- Cook the Bacon: Cook diced bacon in a medium skillet over medium-low heat for 9–11 minutes until just crispy. Transfer with a slotted spoon to a paper towel-lined plate to drain. Set aside.
- Boil the Potatoes: Place cubed potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil, then reduce to medium-high and cook for 10–12 minutes until fork-tender. Drain and return to the pot.
- Mash With Dairy and Seasoning: Add the room temperature sour cream, heavy cream, butter, seasoned salt, garlic powder, and black pepper to the drained potatoes. Mash until smooth and fully incorporated.
- Stir in First Round of Cheese: Add ½ cup shredded cheddar and ½ cup shredded colby-jack to the hot mashed potatoes and stir until the cheese melts completely throughout.
- Transfer and Smooth: Spoon the potato mixture into the prepared baking dish and smooth into an even, flat layer with a spatula.
- Top With Cheese and Bacon, Then Bake: Spread the remaining 1 cup cheddar and 1 cup colby-jack evenly over the top. Sprinkle the reserved bacon over the cheese. Bake for 20–25 minutes until the cheese is fully melted and beginning to turn golden at the edges.
- Garnish and Serve: Remove from the oven and scatter the finely chopped green onion over the top. Serve immediately straight from the dish.
Notes
All dairy must be at room temperature before adding to the potatoes — cold sour cream, cream, or butter will make the mash gluey. Cook bacon to just crispy, not over-crisp, as it firms further in the oven. Do not over-mash russet potatoes; stop once smooth or the texture turns gummy. Use the full amounts of cheese for the topping — generosity here is what creates that golden, bubbling finish. Leftovers reheat well at 350°F covered with foil, or microwave with a splash of cream stirred in.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Cuisine: American
Nutrition
- Calories: 420
- Sodium: 620
- Saturated Fat: 14
- Protein: 14
- Cholesterol: 72
