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Judy John

Bacon Twice Baked Potato Casserole Recipe

Bacon twice baked potato casserole combines creamy potatoes, cheddar cheese, and smoky bacon with golden baked edges.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Side, Snack
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Potato Mixture
  • 3 lb russet potatoes baked and peeled
  • 6 tbsp butter softened
  • 1 cup sour cream
  • 1 cup milk warm
  • 1 tsp salt
  • 0.5 tsp black pepper
Mix Ins And Topping
  • 2 cups cheddar cheese shredded divided
  • 8 slices bacon cooked crumbled divided
  • 3 tbsp green onions chopped

Equipment

  • Mixing Bowl
  • Potato Masher
  • Casserole Dish
  • Baking Sheet
  • Oven
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 375F and grease a casserole dish.
  2. Mash warm potatoes with butter until mostly smooth.
  3. Add sour cream, milk, salt, and pepper. Stir until creamy.
  4. Fold in 1 cup cheddar and half the bacon for smoky richness.
  5. Spread mixture into dish and create peaks for crisp edges.
  6. Top with remaining cheddar and bacon evenly.
  7. Bake until bubbling and golden. Finish with green onions before serving.

Notes

For softer texture, mash very smooth and add extra milk. For crispier edges, bake uncovered longer. Freeze cooled portions tightly wrapped up to 2 months. Let hot casserole rest briefly before scooping. Customize with jalapenos, pepper jack, garlic, or ranch seasoning. Store covered in refrigerator up to 3 days.