Get ready! Your tastebuds are about to experience something twice as nice. Twice Baked Potato Casserole brings double the flavor, double the fullness, and double the satisfaction! The classic mashed potatoes get an upgrade to mashed potatoes 2.0 thanks to its addition of salty cheddar cheese and crunchy bacon bits. Baked once to make sure the potatoes are extra tender and baked twice to ensure the cheese is extra ooey-gooey and the flavors are overwhelmingly delicious, Twice Baked Potato Casserole is a dish you’ll be duplicating over and over again!

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Ingredients

  • 8 medium russet potatoes
  • 3 tablespoons canola oil
  • 1/2 pound bacon
  • 2 sticks of salted butter, softened to room temperature and sliced into cubes
  • 1 cup sour cream, room temperature
  • 1 cup whole milk, room temperature
  • 2 cups cheddar cheese, plus more for serving, grated
  • 2 teaspoons seasoned salt
  • salt, to taste
  • pepper, to taste
  • 3 green onions, optional, sliced

Directions

Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –Scrub the potatoes clean and wipe dry.

Step 4 –Rub the potatoes with the canola oil.

Step 5 –Place the oil-coated potatoes on a baking sheet and bake until they are tender and easily cut through, for about 40 minutes.

Step 6 –While the potatoes bake, in a large pan over low heat, cook the bacon.

Step 7 –As the edges of the bacon begin to curl, carefully use tongs to flip them over periodically until evenly cooked.

Step 8 –Set the bacon aside on a paper-towel-lined plate to cool.

Step 9 –Carefully transfer the potatoes out of the oven, allowing them to cool.

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Step 10 –Lower the oven temperature to 350 degrees F.

Step 11 –Leave the skins on two of the potatoes.

Step 12 –Peel and discard the skins from the remaining six potatoes.

Step 13 –Cut all of the potatoes into thirds and add them to a large mixing bowl.

Step 14 –Crumble the cooked bacon and set some aside for topping the casserole, to taste.

Step 15 –Add the remaining crumbled bacon, butter, sour cream, milk, cheese, seasoned salt, salt, and pepper to the cut potatoes.

Step 16 –Smash the potato mixture with a potato masher until well combined and creamy.

Step 17 –Add the mashed potato mixture to the prepared baking dish.

Step 18 –Top the casserole with the reserved bacon and the remaining 1 cup of cheese.

Step 19 –Bake, uncovered, until heated through and the cheese has melted, for about 20-25 minutes.

Step 20 –Serve with green onions and grated cheese.