Twice baked potatoes are wonderful and a bit fussy: you have to scoop, mash, stuff and bake each one. This casserole skips the stuffing step. Chunks of baked russet potato are tossed with sour cream, butter, cheddar and bacon, spread in one dish and baked until bubbling and golden. You get the same creamy, loaded flavor with a fraction of the work, and it feeds a crowd.
Serves: 8 to 10 as a side. Prep: 20 minutes, plus baking and cooling the potatoes. Bake: 25 to 30 minutes.
Ingredients
- 4 large russet potatoes, about 3 pounds (1.4 kg) total
- 1 tablespoon olive oil and 1 teaspoon kosher salt, for the potatoes
- 8 slices bacon
- 4 tablespoons (57 g) butter, melted
- 1 cup (240 g) sour cream
- ½ cup (120 ml) whole milk
- 2 cups (8 ounces / 225 g) shredded sharp cheddar, divided
- 4 green onions, sliced, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oven to 425°F (220°C). Scrub the potatoes, pierce each several times with a fork, rub with the oil and sprinkle with salt. Bake directly on the oven rack for 50 to 60 minutes, until a knife slides in with no resistance. The inside should reach about 205°F (96°C).
- While the potatoes bake, cook the bacon until crisp, drain and crumble.
- Let the potatoes cool for 15 minutes, until you can handle them. Cut into ¾-inch (2 cm) chunks, skin on.
- Lower the oven to 350°F (175°C) and grease a 9×13-inch dish.
- In a large bowl, stir the melted butter, sour cream, milk, garlic powder, salt and pepper together. Fold in 1½ cups of the cheese, half the bacon and half the green onions.
- Add the potatoes and fold gently. Mash a few pieces against the side of the bowl for creaminess, but leave most in chunks.
- Spread in the dish and top with the remaining ½ cup cheese and bacon.
- Bake for 25 to 30 minutes, until hot in the center and the cheese is melted and lightly browned. Top with the remaining green onions.
Why bake the potatoes whole first
Baking whole potatoes dries out the flesh and concentrates their flavor, which gives a fluffy interior that soaks up the dairy. Boiled potatoes absorb water and turn gluey or watery in a casserole. Russets are best because they have a high starch content and a fluffy texture. Leave the skin on, because it adds flavor and a pleasantly chewy contrast, just like a real twice baked potato. A scrubbed, oiled potato develops a crisp skin on the oven rack. Check doneness with a thermometer if you are unsure, as shown in our instant-read thermometer guide.
Shortcuts
- Microwave first: pierce the potatoes and microwave for 10 to 12 minutes, turning once, until tender. Then finish them in a 425°F (220°C) oven for 10 minutes to dry the skin.
- Bake ahead: bake the potatoes up to three days in advance and refrigerate. Cut them while cold, which is actually easier.
- Use leftovers: leftover baked potatoes work perfectly in this dish.
Tips for the best texture
- Do not overmix. Overworked cooked potatoes turn pasty. Fold gently.
- Cool them slightly. Very hot potatoes can make sour cream separate.
- Season generously. Potatoes need lots of salt. If you are unsure which to use, see our salt guide.
- Shred your own cheese. It melts smoothly and tastes sharper.
Variations
- Loaded with broccoli: fold in 2 cups chopped steamed broccoli and cheddar.
- Ranch-style: replace ½ cup sour cream with ranch dressing, and add a tablespoon of chopped chives.
- Jalapeño: add 2 diced jalapeños and use pepper Jack. See how to tame jalapeño heat.
- Ham and cheese: add 1½ cups diced ham for a main course.
- Crunchy top: toss ½ cup panko with 2 tablespoons melted butter and sprinkle over the cheese.
- Lighter: use Greek yogurt in place of half the sour cream.
Twice baked potato casserole vs. cheesy potato casserole
The two are related but not the same. Our cheesy potato casserole uses shredded hash browns in a cooked cream sauce, which gives it a soft, saucy texture and a cornflake crust. This one uses real baked potato chunks, which taste like a loaded baked potato and have more texture. Both are good side dishes for a holiday meal, and both can be made ahead.
Make ahead, freezing and reheating
Assemble the casserole up to a day ahead, cover and refrigerate, then bake 35 to 40 minutes. Hold back half the bacon and green onions until after baking, so they stay fresh. Leftovers keep for three to four days in the fridge, and reheat in a 350°F (175°C) oven, covered, for 20 minutes. Freezing is possible, but the potato texture will soften and may be slightly grainy, so we suggest freezing only if needed. Our freezer-friendly meals guide explains why potatoes behave this way.
What to serve with it
Serve this as a side with roast chicken, baked chicken thighs, steak or ham. It fits naturally into a holiday spread, and our holiday meal ideas offers menus and timing. If your oven is already crowded, see how to plan a big meal with one oven. For crisp bacon, our BLT guide has tips. For a main dish version, try our hamburger casserole with potatoes.
Common questions
Can I use Yukon Gold potatoes? Yes. They give a creamier, denser result than russets.
Can I peel the potatoes? Yes, though the skin adds flavor and texture.
Why is my casserole dry? The potatoes were very dry or the dairy was too little. Add a splash of milk before baking.
Why is it watery? Boiled potatoes, or sour cream was mixed with very hot potatoes. Bake the potatoes and let them cool slightly.
