Description
This Twice-Baked Potato Casserole is a comforting and hearty dish featuring tender russet potatoes baked, mashed with rich creams and butter, mixed with crispy bacon, scallions, and sharp cheddar cheese, then baked again to golden perfection. Perfect as a side or main, this casserole combines creamy textures and smoky flavors in a warm, bubbly dish that serves 8.
Ingredients
Scale
Potatoes and Seasonings
- 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
Mix-ins and Toppings
- 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 oven to 400°F to ensure it’s hot and ready for baking the potatoes and casserole.
- Bake potatoes: Rub the scrubbed potatoes with olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pierce each potato all over with a fork to allow steam to escape during baking. Place potatoes on an aluminum foil-lined baking sheet and bake for about 1 hour until tender. Let cool slightly for 10 minutes.
- Make potato filling: Cut the cooled potatoes in half lengthwise carefully. Scoop out the pulp into a large bowl, leaving the skins intact. Set the potato skins aside for later use. Add softened butter to the potato pulp and mash with a potato masher. Stir in heavy whipping cream and sour cream until mostly smooth and creamy.
- Combine casserole ingredients: Cut the reserved potato skins into 1-inch pieces. Stir half (1/2 cup) of these skin pieces into the mashed potatoes. Then add half of the cooked, crumbled bacon, 1/4 cup sliced scallions, and the remaining 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Mix well to combine all ingredients evenly.
- Add mixture to baking dish: Lightly grease a 2-quart baking dish with cooking spray. Transfer the potato mixture into the dish, spreading evenly. Sprinkle shredded sharp cheddar cheese evenly over the top, then add the remaining potato skin pieces scattered on top.
- Bake casserole: Place the baking dish into the preheated oven and bake until the casserole is golden brown and bubbly, about 20 minutes.
- Garnish and serve: Remove casserole from the oven, sprinkle with remaining bacon and scallions, then serve hot for a delicious, hearty meal.
Notes
- Russet potatoes work best for baking because of their fluffy texture.
- Make sure to pierce the potatoes before baking to prevent bursting.
- Let baked potatoes cool slightly before handling to avoid burns.
- You can prepare the potatoes ahead of time and store the filling mixture in the fridge before assembling the casserole.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- This casserole pairs well with green salads or roasted vegetables.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 70 mg
