Twice Baked Potato Casserole

  • prep time10 min
  • total time 110 min
  • serves 16

With ingredients like these, twice baked means twice the flavour!

458 Ratings
Directions for: Twice Baked Potato Casserole


1 lb(s) thin bacon

16 russet potatoes

6 Tbsp canola oil

4 sticks (1 lb) salted butter, plus more for buttering baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 tsp seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper


1. Preheat the oven to 400ºF.

2. Cook the bacon in a sauté pan until crispy; let cool and then crumble.

3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350ºF.

4. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.

5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

See more: Casserole, Cheese, Pork, Potatoes

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