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Judy John

Cheesy Twice Baked Potato Casserole Recipe

Cheesy twice baked potato casserole combines fluffy potatoes, creamy dairy, and melted cheese with crisp golden 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: 285
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb russet potatoes baked and peeled
  • 6 tbsp butter softened
  • 1 cup sour cream
  • 1 2 oz package cream cheese softened
  • 1 cup milk warm
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 2 cups cheddar cheese shredded divided
  • 4 slices bacon cooked crumbled optional
  • 2 tbsp chives 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, cream cheese, milk, salt, and pepper. Stir until creamy.
  4. Fold in 1 cup cheddar for rich texture.
  5. Spread mixture into dish and rough the top for crisp edges.
  6. Top with remaining cheddar and bacon if using.
  7. Bake until hot, bubbly, and golden. Finish with chives 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. Handle gently when hot. Customize with pepper jack, jalapenos, garlic, or ranch seasoning. Store covered in refrigerator up to 3 days.