Twice Baked Potato Casserole
This twice baked potato casserole is a creamy, cheesy comfort food side with fluffy mashed potatoes, melted cheese, and crispy bacon. Perfect for family dinners or holiday gatherings.
Servings: 8 servings
Calories: 454kcal
Ingredients
- 6 slices center cut bacon cut into ½ inch dice, yields approximately ⅓ cup when cooked.
- 3 pounds russet potatoes peeled and cut into 1-inch cubes
- ¾ cup sour cream room temperature
- ½ cup heavy cream room temperature
- ¼ cup unsalted butter room temperature, plus additional to grease the baking dish
- 2 teaspoons seasoned salt Lowery’s brand used
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese divided ½ cup mixed into the potatoes and 1 cup for the topping
- 1½ cups shredded colby-jack cheese divided ½ cup mixed into the potatoes and 1 cup for the topping
- 1 tablespoon finely chopped green onions optional garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13 baking dish with butter and set aside.
- Cook the bacon pieces in a medium skillet over medium-low heat for 9-11 minutes or just until crispy. Be careful not to over crisp as they will continue to crisp slightly when baked. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain then set aside. While the bacon is cooking, proceed with cooking the potatoes.6 slices center cut bacon
- Cover the cubed potatoes with 2-inches cold water in a large pot. Bring the water to a boil, once boiling reduce the heat to medium-high and cook for 10-12 minutes or until fork tender.3 pounds russet potatoes
- Drain the potatoes and return to the pot. Add the sour cream, heavy cream, unsalted butter, seasoned salt, garlic powder, and black pepper. Mash the potatoes until smooth and all the ingredients are fully incorporated.¾ cup sour cream, ½ cup heavy cream, ¼ cup unsalted butter, 2 teaspoons seasoned salt, 1 teaspoon garlic powder, ½ teaspoon black pepper
- Add ½ cup shredded cheddar and ½ cup shredded colby-jack cheese to the mashed potatoes and stir to combine.1½ cups shredded cheddar cheese, 1½ cups shredded colby-jack cheese
- Transfer the potato mixture to the prepared baking dish and smooth to an even layer.
- Top the potatoes with the remaining 1 cup shredded cheddar and 1 cup shredded colby-jack cheeses.
- Sprinkle the reserved cooked bacon over the cheese and bake for 20-25 minutes or just until the cheese is melted.
- Remove from the oven and top with the chopped green onion for garnish before serving.1 tablespoon finely chopped green onions
Notes
Storage Tips:
- Make-Ahead: I love making this ahead of time for holidays! You can assemble the whole casserole, cover it tightly with foil, and keep it in the fridge for up to 24 hours. Just let it sit at room temperature for 20-30 minutes before baking so it heats evenly.
- Storage: This dish is definitely best served hot right out of the oven. If I have leftovers, I let them cool completely and keep them in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, I recommend warming individual portions in the microwave in 30-second bursts, or warming the whole pan in the oven at 350°F until heated through, so the cheese gets perfectly melty again.
Nutrition
Calories: 454kcal | Carbohydrates: 34g | Protein: 15g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 894mg | Potassium: 793mg | Fiber: 2g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 357mg | Iron: 2mg
