Twice Baked Potato Casserole
Russet potatoes are baked until tender, mashed with a rich cream sauce, and baked again with sharp cheddar cheese and crisp bacon.
Ingredients
- 8 large russet potatoes about 6 1/2 pounds, 2.9 kg
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 teaspoons black pepper divided
- 1/2 cup unsalted butter cubed, 113 g
- 1 1/3 cups heavy whipping cream 315 ml
- 1/2 cup sour cream divided, 120 g
- 4 cups shredded sharp cheddar cheese divided, 450 g
- 12 slices bacon cooked and crumbled, divided
- 4 green onions thinly sliced, divided
Instructions
- Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
- Scrub the potatoes and pierce them a few times with a fork. Rub the outside of the potatoes with the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place them on the prepared baking sheet.
- Bake the potatoes for 60 to 75 minutes, or until a knife slides easily into the center. Remove them from the oven and let them cool until you can safely handle them. Leave the oven on.
- Melt the butter in a small saucepan over medium heat. Whisk in the heavy cream and 1/4 cup (60 g) of the sour cream. Stir in 1 1/2 cups (170 g) of the shredded cheddar cheese until smooth. Remove the pan from the heat and cover it to keep the sauce warm.
- Cut each cooled potato in half lengthwise. Scoop the insides into a large mixing bowl. Chop two of the empty potato skins into small pieces and set them aside. Discard the remaining skins.
- Mash the potato pulp in the bowl with the remaining 1 teaspoon of salt and 1 1/4 teaspoons of pepper. Pour in the warm cheese sauce, half of the crumbled bacon, and half of the sliced green onions. Stir until the mixture is combined but still retains some texture.
- Spread the potato mixture evenly into a greased 9x13-inch (3-liter) baking dish. Scatter the chopped potato skins, the rest of the cheddar cheese, and the remaining bacon over the top.
- Bake for 30 to 35 minutes until the casserole is hot throughout and the cheese melts. Top with the remaining green onions and serve with the remaining 1/4 cup (60 g) of sour cream on the side.
Notes
You can bake the potatoes a day ahead of time and store them in the refrigerator. Let them come to room temperature before scooping and mashing.
Grate the cheddar cheese from a block instead of using pre-shredded cheese. It melts much smoother into the cream sauce.
If the potatoes are very hot when you scoop them, wear an oven mitt on the hand holding the potato to protect your skin.