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+ servings

Twice Baked Potato Casserole

This simple twice baked potato casserole recipe is the ultimate side dish! Creamy mashed potatoes loaded with bacon, shredded cheese, green onion then baked.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Valentina

Ingredients

  • 2 ½ lbs russet potatoes peeled and cut into 1/2" cubes
  • 1 tsp salt or to taste
  • 3/4 cup milk (whole or 2% milk)
  • 8 Tbsp unsalted butter
  • ¼ cup sour cream
  • 8 oz Colby Jack cheese freshly shredded
  • 8 oz bacon chopped
  • 2 Tbsp green onion or chives to garnish

Instructions

  • Preheat oven to 375°F.
  • Peel potatoes and cut into 1/2" cubes Place the potatoes into a large pot and cover with 1" cold water. Season water with salt.
    Cook on medium/high heat until you can easily pierce through potatoes with a knife.
  • Meanwhile, in a small saucepan, add the butter and milk and cook until butter is melted.
    Turn the heat off and add the sour cream to the mixture and whisk until combined.
  • Drain the water from the potatoes and mash or beat the potatoes with a mixer until creamy.
  • Add the milk mixture and continue mixing until well incorporated. Transfer potatoes to a casserole dish.
  • Sprinkle bacon over potatoes and top with shredded cheese.
  • Cover baking dish with foil and bake at 375˚F for 25 minutes. Remove foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot.
  • Garnish with chopped green onion and serve with sour cream.
    Enjoy!