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Twice Baked Potato Casserole

  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 50 min
  • Yield: 16 servings
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Ingredients

1 pound thin bacon

16 russet potatoes 

6 tablespoons canola oil 

4 sticks (1 pound) salted butter, plus more for buttering baking dish

2 cups sour cream 

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping 

2 cups whole milk 

4 teaspoons seasoned salt 

6 green onions, sliced 

Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cook the bacon in a saute pan until crispy; let cool and then crumble.
  3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  4. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
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Twice Baked Potatoes