Twice-Baked-Potato Casserole

September 18, 2023

4.7

(3)

A potato casserole in a castiron skillet topped with crispy potato skins and green onions.

Photo by Elizabeth Coetzee, Food Styling by Mira Evnine

If you’re a fan of twice-baked potatoes, this Twice-Baked-Potato Casserole recipe is just for you. Made by mashing roasted potatoes with all of the typical ingredients that go into a twice-baked potato, it manages to capture all of the best parts of the beloved side dish in a format fit for a crowd, whether you’re hosting Thanksgiving or simply gathering your crew for Sunday dinner. A creamy mixture of mashed potatoes bolstered with an army of dairy (including sour cream, cream cheese, butter, and cream) and studded with scallions and crispy bacon bits is baked in either a baking dish or large skillet until the top is burnished and golden.

It’s delicious served as is but even better when topped with crispy potato skins that mimic the crunchy shell of the classic. To make them, the reserved peels from the potatoes used to make the filling are soaked in water, then quickly fried and scattered over the casserole. While this step is optional, it’s highly recommended. The potato crisps create a dramatic presentation and provide welcome texture against the creamy potato filling. It’s also a great way to use up food scraps that would otherwise go to waste. You’ll have just enough time to fry up the potato skins while the casserole is baking.

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What you’ll need

Deep Fry / Candy Thermometer
$32 $25 At Amazon
Vegetable Peeler
$19 $14 At Amazon
Chef's Knife
$41 At Amazon

Recipe information

Total Time
2 hours 30 minutes (plus more if making potato crisps)
Yield
8–10 servings

Ingredients

4 lb. russet potatoes (about 8 medium), scrubbed

2 Tbsp. extra-virgin olive oil

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1½ tsp. freshly ground pepper, plus more

12 oz. thick-cut bacon slices (about 8), cut into 1" pieces

12 oz. sharp white cheddar, coarsely grated (about 3 cups)

4 oz. cream cheese, cut into ½" pieces

1¼ cups heavy cream

½ cup (1 stick) unsalted butter, cut into ½" pieces

⅓ cup sour cream

1¼ cups finely chopped scallions (from about 1 bunch), plus more thinly sliced for serving

2 tsp. garlic powder

6 cups vegetable oil (optional; for frying potato skins)

Preparation

Step 1
Place a rack in middle of oven; preheat to 375°. Peel 4 lb. russet potatoes (about 8 medium), scrubbed, reserving peels if making crispy potato skins. Cut potatoes into 1" pieces and arrange in a single layer on a rimmed baking sheet. Sprinkle 2 Tbsp. extra-virgin olive oil, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper over and toss to coat. Tightly cover with foil and bake until potatoes can be easily pierced with a butter knife without any resistance, 60–75 minutes.
Step 2
Meanwhile, heat a dry large skillet over medium. Cook 12 oz. thick-cut bacon slices (about 8), cut into 1" pieces, , stirring often, until browned and crisp, 7–10 minutes. Using a slotted spoon, transfer to paper towels to drain. Let cool, then finely chop.
Step 3
Immediately transfer potatoes to a large bowl (leave oven on). Add bacon, 12 oz. sharp white cheddar, coarsely grated (about 3 cups), 4 oz. cream cheese, cut into ½" pieces, 1¼ cups heavy cream, ½ cup (1 stick) unsalted butter, cut into ½" pieces, ⅓ cup sour cream, 1¼ cups finely chopped scallions (from about 1 bunch), and 2 tsp. garlic powder. Using a potato masher, smash together until mostly smooth (some lumps are okay). Taste and season with more salt and pepper if needed.
Step 4
Transfer potato mixture to a large ovenproof rondeau, 12" skillet, or 13x9" baking dish, spread into an even layer, and place on a clean rimmed baking sheet. Bake until top is golden brown, 30–40 minutes.
Step 5
Meanwhile, if making the crisped potato skins, place reserved potato peels in a medium bowl and pour in cold water to cover. Soak 15 minutes, then drain and pat dry.
Step 6
Heat 6 cups vegetable oil in a large Dutch oven or other heavy pot fitted with a deep-fry thermometer over medium until thermometer registers 350°. Working in 2 or 3 batches, fry potato skins until crisp and golden brown, about 4 minutes per batch. Using a slotted spoon, transfer potato skins to a wire rack set inside another rimmed baking sheet to drain and immediately season with salt. Let cool.
Step 7
Top casserole with thinly sliced scallions and crisp potato skins (if using) just before serving.