Baked potatoes are so unbelievably good, we just had to do them twice! This ultimate twice-baked potato casserole is the perfect comfort food to round off a busy workday. This filling casserole can be served with beef, chicken or pork and is the ideal accompaniment to a joint roast. We love how you can choose to bake the potatoes the day before and prepare the casserole quickly the next evening if you need to save time.
This delectable dish perfectly combines everything we love about the all-time classic baked potato with the creamiest mashed potatoes you didn't even realize were missing from your life!
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Cooktop Cove
Twice-Baked Potato Casserole
6
1 hour, 20 minutes
30 minutes
1 hour, 50 minutes
4 to 6 russet potatoes
2 tablespoons vegetable oil
1 cup shredded sharp cheddar cheese
1 cup shredded mild cheddar cheese
10 ounces bacon
5 tablespoons butter
1 cup sour cream
1 cup whole milk
½ teaspoon salt (plus more, to taste)
½ teaspoon pepper
1 egg, beaten
½ bunch scallions, chopped
1 tablespoon butter, melted
2 ounces breadcrumbs
Preheat the oven to 400 degrees Fahrenheit. Scrub the russet potatoes under running water. Pierce each potato with a knife, and then place on a baking sheet. Drizzle the vegetable oil over the potatoes. Bake in oven for 1 hour. Cool.
Heat a dry frying pan over medium heat and fry the bacon until crispy. Cool before crumbling.
Slice the cooled potatoes in half lengthwise. Use a spoon to scoop out the insides, leaving a little flesh inside the skins. Set the skins aside. Place the scooped-out potato flesh into a bowl and add the butter, sour cream, milk, salt and pepper. Mix well.
Stir in the beaten egg, sharp cheddar cheese, scallions and crumbled bacon.
In a greased baking dish, arrange the potato skins in a single layer. Pour the potato mixture over and around the skins.
Mix the melted butter with the mild cheddar cheese and breadcrumbs. Spread it on top of the casserole.
Bake the casserole, uncovered, for 30 minutes.
Pro tip: Feel free to experiment with your favorite cheeses in this dish. While we recommend various levels of cheddar to round off your potatoes, provolone, Gruyere, and smoked Gouda work brilliantly as well!
