Twice Baked Potato Casserole

This Twice Baked Potato Casserole has all the flavors of twice-baked potatoes but is as easy to make as mashed potatoes. No need to refill potato skins when you can just spread it in a pan and bake it!

Course Side Dish

Cuisine American

Cook Time 30

Total Time 30

Servings servings (1 cup each)

Calories 300kcal

Author Meggan Hill

Equipment

8x8 baking pan

Ingredients

4 medium russet potatoes scrubbed and dried (about 2 pounds, see note 1)
1 cup sour cream
1 cup shredded Cheddar cheese divided
1/2 cup milk
1/4 cup butter cut into tablespoons (1/2 stick)
1 cup thinly sliced scallions divided (from 1 bunch, see note 2)
8 slices bacon cooked and finely chopped or crumbled and divided (see note 3)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Add the potatoes to the microwave and heat at full power for 5 minutes. Using oven mitts or a kitchen towel, flip the potatoes over.
Heat at full power 5 minutes longer. The potatoes should feel soft and be easily pierced in the middle with a paring knife and slide off the knife. If they aren't quite done, microwave in 30-second increments as needed. Cool.
When the potatoes are cool enough to handle, peel the potatoes. Add to a large bowl and mash until smooth. Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, half the bacon, and salt and pepper to taste (I like 3/4 teaspoon salt and 1/4 teaspoon pepper).
Spoon the potato mixture into an 8-inch by 8-inch pan. Sprinkle the remaining 1/2 cup cheese and bacon over the top. Bake until heated through, about 15 to 20 minutes, then garnish with remaining 1/2 cup scallions.

Notes

Potatoes: Starchier potatoes like russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
Scallions: Or substitute chives, dill, or your other favorite herbs.
Bacon: To cook bacon in the microwave, line a microwave-safe plate with 2 layers of paper towels. Add bacon in a single layer and cover with 2 more layers of paper towels. Microwave on high for 3 minutes, continue to microwave in 30-second intervals until crispy.
Yield: This recipe makes at least 8 cups of casserole, enough for 8 servings, 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition