Description
If you love twice baked potatoes but don’t love the extra work, this casserole is your new best friend. It has all the classic flavors—fluffy potatoes, melty cheese, crispy bacon, and green onions—baked together in one easy, shareable dish. It’s perfect for holidays, potlucks, or any dinner that needs a cozy, crowd-pleasing side.
Ingredients
Ingredients
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4 pounds russet potatoes, peeled and cubed
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4 tablespoons butter
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1/2 cup milk
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1/2 cup sour cream
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1 cup shredded cheddar cheese (plus 1/2 cup for topping)
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1/2 cup cooked bacon bits or chopped cooked bacon
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1/4 cup chopped green onions (plus more for garnish)
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Salt and pepper, to taste
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Optional: 1/2 teaspoon garlic powder
Instructions
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Cook potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain very well.
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Mash: Return hot potatoes to the pot. Add butter, milk, sour cream, salt, pepper, and garlic powder (if using). Mash until smooth and creamy.
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Mix in add-ins: Stir in 1 cup cheddar cheese, bacon, and green onions.
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Assemble: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread potato mixture evenly in the dish.
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Top: Sprinkle remaining 1/2 cup cheese over the top.
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Bake: Bake 20–25 minutes until hot and bubbly and the cheese is melted.
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Finish: Let rest 5 minutes, then garnish with extra green onions and serve.
Notes
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Use russet potatoes for the fluffiest texture.
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Drain well after boiling to prevent a watery casserole.
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Don’t overmix the potatoes—too much mixing can make them gluey.
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Shred your own cheese for smoother melting.
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Make ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.