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Loaded Twice-Baked Potato Casserole with Sour Cream and Chives

Loaded twice-baked potato casserole combines fluffy russet potatoes with sour cream, butter, fresh chives, crisp bacon, and melted sharp cheddar. Baked in a 9x13-inch dish, it has a creamy center and a cheesy, savory topping.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cooling and resting 25 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the potato mixture
  • 3 lb russet potatoes scrubbed and dried
  • 0.5 cup butter unsalted, softened
  • 1 cup sour cream
  • 0.5 cup milk whole
  • 0.25 cup chives fresh, chopped
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
For the topping
  • 8 slices bacon
  • 2 cup cheddar cheese shredded sharp

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick the potatoes several times with a fork and place them on a rimmed baking sheet.
  3. Bake for 60 to 75 minutes, until a knife slides easily into the center.
Make the potato mixture
  1. Let the potatoes cool until easy to handle, about 10 to 15 minutes.
  2. Cut the potatoes in half and scoop the flesh into a large bowl, discarding the skins.
  3. Mash the potato flesh with the butter, sour cream, milk, chives, salt, and pepper until combined.
Prepare the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
Assemble and bake
  1. Reduce the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Spread the potato mixture in the dish.
  4. Top with the bacon and cheddar.
  5. Bake for 20 to 25 minutes, until hot throughout and the cheese is melted.
  6. Let rest for 10 minutes before serving.

Notes

For the creamiest texture, mash the potatoes while they are still warm. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can separate. Reduced-fat sour cream and cheddar can be used as a lighter swap.