Recipe: Twice-Baked Potato Casserole



2 sticks salted butter, 

softened and sliced into cubes 

1 cup sour cream

1 cup whole milk

8 medium russet potatoes, about 6 pounds

3 tablespoons canola oil 

½ pound bacon

1 cup grated cheddar cheese

2 teaspoons seasoned salt

Salt and pepper to taste

3 green onions, sliced



1. Heat oven to 400°.

2. Take out butter, sour cream and milk and set aside; they shouldn’t be cold when combined with potatoes. 

3. Scrub potatoes clean, pat dry, then rub with canola oil. Arrange on baking sheet and bake for 40 minutes, until they can be easily sliced through.

4. While potatoes bake, cook bacon in a large pan, slowly, on low heat. Set aside on a paper-towel-lined plate to cool once finished.

5. Remove potatoes from oven, decrease baking temperature to 350°. 

6. Leave skin on 2 potatoes, and discard remaining skins. Cut each potato into thirds, and add to a large mixing bowl.

7. Crumble cooked bacon, and set some aside for topping casserole. Add the rest to mixing bowl along with butter, sour cream, milk, cheddar cheese, seasoned salt and salt and pepper.

8. Smash potatoes with potato masher until well-combined and creamy. 

9. Add potatoes to a lightly greased 9×13 baking dish.

10. Top casserole with reserved bacon and additional cheddar cheese.

11. Bake uncovered for 20-25 minutes. Top with sliced green onions and serve. 


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