Description
Twice Baked Potato Casserole is the perfect blend of creamy mashed potatoes, melted cheese, crispy bacon, and savory aromatics baked to golden perfection. It takes all the best parts of a twice baked potato and turns them into a comforting, shareable casserole. Ideal for family dinners or potlucks, this dish is hearty yet smooth, with a crispy top and fluffy interior that’s utterly irresistible. Ready in under an hour, it’s a crowd-pleaser with customizable options for dietary preferences and easy substitutions.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and chopped
- 4 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 green onions, chopped
Instructions
- Boil potatoes in salted water until tender, about 15 minutes.
- Cook bacon until crisp, remove, and sauté onions and garlic in bacon fat.
- Drain potatoes and mash with butter, sour cream, and cream until smooth.
- Mix in sautéed onions, garlic, bacon (reserve some), cheeses, smoked paprika, salt, and pepper.
- Spread mixture in a buttered casserole dish, top with reserved bacon and extra cheese.
- Bake at 375°F (190°C) for 30 minutes until golden and bubbly.
- Garnish with chopped green onions before serving.
Notes
- Adjust creaminess by adding more or less cream.
- For extra crunch, sprinkle breadcrumbs on top before baking.
- Make ahead by assembling and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish / Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg