Twice-Baked Cheddar Potato Casserole

Total Time

Prep: 70 min. Bake: 15 min.

Makes

12 servings

Updated: Jul. 30, 2023
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

Ingredients

  • 8 medium baking potatoes (about 8 ounces each)
  • 1/2 cup butter, cubed
  • 2/3 cup sour cream
  • 2/3 cup 2% milk
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 10 bacon strips, cooked and crumbled, divided
  • 2 cups shredded cheddar cheese, divided
  • 4 green onions, chopped, divided

Directions

  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix).
  4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts

2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.