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Twice Baked Potato Casserole

Layers of creamy potatoes, bacon, cheese and more fill this casserole dish!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 10
Course: Side Dish , Dinner , Others
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Place the butter, sour cream and milk on the counter so they're not so cold when adding them to the potatoes.
  2. Clean and scrub potatoes. Then poke a few holes over them with a fork. Place potatoes on the center rack in oven and bake for 45 minutes or until fork tender. Carefully remove potatoes from oven. (*Please handle potatoes carefully they will be hot!). Decrease oven temperature to 350 degrees F.
  3. 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.
  4. Remove the skins from the cooked potatoes then place potatoes in a large bowl. Mash with a potato masher. 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.
  5. 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!