Twice Baked Potato Casserole (Print-Friendly Version)

Creamy russet potatoes with smoky bacon and cheddar baked until golden for a satisfying crowd-pleasing side.

# Ingredients:

→ Meat

01 - 1 pound bacon, divided (for mixing and topping)

→ Vegetables

02 - 5 pounds peeled russet potatoes, cut into 1-inch pieces
03 - 3 sliced green onions, divided

→ Dairy

04 - 8 ounces cream cheese, softened to room temperature
05 - 1 cup sour cream
06 - 1/3 cup milk
07 - 3 cups freshly shredded sharp cheddar cheese, divided

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon black pepper

# Steps:

01 - Cook 1 pound bacon in a large skillet over medium heat until deeply golden and crispy, about 12 to 15 minutes. Transfer to paper towels and let cool completely before crumbling. Reserve for filling and garnish.
02 - Place diced russet potatoes in a large stockpot and cover with cold water by 2 inches. Bring to a rolling boil, then reduce to medium low and cook 15 to 20 minutes until fork tender but still firm.
03 - Drain potatoes thoroughly and return them to the hot pot off heat. Let sit uncovered for 5 minutes to evaporate excess moisture.
04 - Whip softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add sour cream and mix until combined. Gradually stir in milk until creamy and pourable.
05 - Fold in three quarters of the crumbled bacon, two sliced green onions, 1 1/2 cups shredded cheddar, garlic powder, kosher salt, onion powder, and black pepper into the cream cheese mixture.
06 - Gently fold the creamy mixture into the rested potatoes in the pot, careful to preserve chunky texture.
07 - Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray. Transfer potato mixture to dish and evenly top with remaining 1 1/2 cups shredded cheddar cheese.
08 - Bake uncovered 25 to 30 minutes until bubbly and cheese topping is golden brown, internal temperature reaching 165°F. Immediately top with remaining bacon crumble and sliced green onions before serving.

# Notes & Tips:

01 - Letting potatoes rest in the hot pot after draining evaporates excess moisture and prevents a watery casserole.
02 - This casserole can be assembled up to 24 hours ahead and refrigerated; add 5 to 10 minutes to bake time if starting cold.
03 - Freeze unbaked casserole up to one month; add cheese topping after thawing for best texture.
04 - Use freshly shredded cheese for smoother melting and richer flavor.

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