Save on Pinterest

Twice-Baked Cheddar Potato Casserole

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
  • Total Time
    Prep: 70 min. Bake: 15 min.
  • Makes
    12 servings


  • 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


  • 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°.
  • 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.
  • 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).
  • 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.

Test Kitchen Tips
  • Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts. If you have a lot of potatoes, place them in cold water after peeling to prevent discoloring.
  • Sir Walter Raleigh is credited with making potatoes popular in Ireland. He planted some tubers on his property in the 16th century; the people noticed and followed his lead.
  • Love potatoes? Check out more of our most delicious potato recipes.
  • Nutrition Facts
    2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.


    Click stars to rate
    Average Rating:
    • mrscessna
      Dec 10, 2019

      Instead of baking the potatoes, I cut them, leaving the skins on, and boiled them. I then added the other ingredients and put into a 13X9 to bake. I have made this recipe several times and it's always a hit. I have taken it to a potluck by transferring to a slow cooker after baking and keeping it warm.

    • hunybun
      Jul 17, 2019

      VickiStein - if you read the directions - first thing is to SCRUB the potatoes, so no peeling there - then once baked you scoop out the potato pulp and discard the shell (skin). If you've ever had potato skins, this would be the something only you're not keep the shell (skin), your baking the potato pulp in a dish, hope that helps :)

    • Melissa
      Jul 16, 2019

      My family and I served this at a BBQ, and everyone loved it! At my mom's suggestion, I included ranch dressing mix as well - really added a burst of flavor! I also included a bit more salt than the recipe called for.

    • Nicole
      Jun 28, 2019

      Absolutely delicious! Served for Thanksgiving and family loved it!

    • VickiStein
      Jun 26, 2019

      I'm confused about this recipe. Nowhere does it say to peel the potatoes. Why in the tips does it recommend peeling the potatoes?

    • Brenda
      Apr 26, 2019

      Is that 8 medium potatoes or 16 medium potatoes?

    • Gramma Amy
      Jan 31, 2019

      We really liked this potato casserole. I made it ahead of time, stored in the refrigerator, and baked it at 350 for about 40 minutes.

    • choney2
      Dec 25, 2018

      This recipe is great for the holidays! It takes a little bit of work up front, but can be prepared in advance and reheated later. Excellent recipe- great combination of flavors.

    • cindiak
      Dec 5, 2018

      I served to this guest and it got rave reviews. I assembled it the night before and popped in the oven before guests arrived. Made for a much less stressful day.

    • Rick
      Nov 24, 2018

      it looks yum