Our Twice Baked Potato Casserole has all the “twice-baked potato” vibes you’re looking for. In other words, it’s everything you want your twice-baked potato to be. All the ingredients are super easy to find. We recommend using russet potatoes here since they’re starchy, making them the perfect baking potatoes. You can assemble this up to one day ahead if needed, and then bake right before serving. It makes a great side for a steak, but can easily be a standalone meal. Try topping it with fresh or pickled jalapeños for some added spice, or chopped tomatoes for some contrast.

Julia Levy

Gallery

Alison Miksch; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

Recipe Summary

active:
25 mins
total:
1 hr 55 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray, and set aside. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes. 

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  • Cut potatoes in half lengthwise, and scoop out flesh into a large bowl. Chop enough of the potato skins into 1-inch pieces to equal 1 cup. Discard remaining skins or reserve for another use. Gradually add butter to potatoes, mashing with a potato masher until incorporated. Fold in half-and-half and sour cream until mostly smooth. Fold in 1/2 cup of the chopped potato skins, 1/2 cup of the bacon, 2 tablespoons of the chives, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer potato mixture to prepared baking dish. Sprinkle top evenly with cheese and remaining 1/2 cup chopped potato skins. 

  • Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle top with remaining 1/2 cup bacon and 1 tablespoon chives, and serve hot. 

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