Description
This Twice-Baked Potato Casserole is a comforting and flavorful dish featuring creamy mashed potatoes mixed with bacon, scallions, and sharp Cheddar cheese, all baked to golden, bubbly perfection. Perfect as a hearty side or a satisfying main dish, it combines the best textures and savory flavors in every bite.
Ingredients
Units
Scale
Potatoes
- 3 lbs. russet potatoes, scrubbed (about 8 small potatoes)
- 1 Tbsp. olive oil
- 2 1/2 tsp. kosher salt, divided
- 3/4 tsp. black pepper, divided
Potato Filling
- 1/4 cup unsalted butter, cut into small pieces and softened
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 8 bacon slices, cooked and crumbled, divided
- 1/2 cup thinly sliced scallions (about 4 scallions), divided
- Cooking spray
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
Instructions
- Prepare Oven: Preheat your oven to 400°F to get it ready for baking the potatoes and casserole.
- Bake Potatoes: Rub the potatoes with olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Pierce each potato all over with a fork and place them on an aluminum foil-lined baking sheet. Bake them in the oven until tender, about 1 hour. Allow the potatoes to cool slightly for about 10 minutes.
- Make Potato Filling: Cut the baked potatoes in half lengthwise and carefully scoop out the pulp into a large bowl, keeping the skins aside. Add the softened butter to the potato pulp and mash until smooth. Stir in the heavy whipping cream and sour cream until the mixture is mostly smooth.
- Combine Casserole Ingredients: Cut the reserved potato skins into 1-inch pieces. Stir half a cup of these skin pieces into the mashed potatoes. Then, mix in half of the crumbled bacon, 1/4 cup of the sliced scallions, and the remaining 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper.
- Add Mixture to Baking Dish: Lightly grease a 2-quart baking dish with cooking spray. Transfer the mashed potato mixture into the dish, spreading it evenly. Sprinkle the shredded Cheddar cheese on top, followed by the remaining pieces of potato skins.
- Bake Casserole: Bake the casserole in the preheated oven until it is golden and bubbly, approximately 20 minutes.
- Garnish and Serve: Remove the casserole from the oven and sprinkle the remaining half of the crumbled bacon and 1/4 cup of scallions over the top. Serve hot and enjoy!
Notes
- Use russet potatoes for the best texture and flavor suited for mashing and baking.
- Make sure to pierce the potatoes before baking to allow steam to escape and avoid bursting.
- Allow baked potatoes to cool slightly before handling to avoid burns.
- Shredded sharp Cheddar cheese adds a rich and tangy flavor that complements the creamy potatoes.
- Adjust salt and pepper to taste depending on your preference and bacon saltiness.
- To make ahead, bake and mash the potatoes, then assemble and refrigerate before the final bake; increase baking time slightly if baking from cold.
Nutrition
- Serving Size: 1/8 of casserole (~200g)
- Calories: 330
- Sugar: 2g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
