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Crispy Twice Baked Potato Casserole with Bacon and Chives

Crispy Twice Baked Potato Casserole - featured image
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A comforting and crispy casserole made from leftover mashed potatoes, crispy bacon, sharp cheddar cheese, and fresh chives, baked to golden perfection with a crunchy breadcrumb topping.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 g)
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded (about 115 g)
  • 2 tablespoons fresh chives, finely chopped
  • 4 tablespoons unsalted butter, softened
  • ½ cup sour cream (120 ml)
  • ¼ cup whole milk (60 ml)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • ½ cup panko breadcrumbs (about 30 g)
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and prick each a few times with a fork to let steam escape.
  2. Place potatoes on a baking sheet and bake for 45-60 minutes until skins are crisp and insides are tender when pierced with a fork.
  3. While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble once cooled.
  4. When potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin shell to hold shape.
  5. Add butter, sour cream, milk, salt, pepper, and garlic powder to the potato flesh. Mash with a fork or masher until smooth but still a bit fluffy.
  6. Fold in shredded cheddar, crumbled bacon (reserve some for topping), and chopped chives. Taste and adjust seasoning as needed.
  7. Spoon the mixture back into the potato skins or directly into your casserole dish if you prefer a layered style. Sprinkle remaining bacon and cheese on top.
  8. In a small bowl, toss panko breadcrumbs with olive oil until lightly coated. Sprinkle evenly over the casserole.
  9. Place casserole in the oven and bake at 400°F (200°C) for 15-20 minutes or until the top is golden brown and crispy.
  10. Let the casserole cool for 5 minutes before serving to let the flavors settle.

Notes

Toss breadcrumbs in olive oil before baking for a perfect crispy topping. If topping browns too fast, tent with foil for the last 5 minutes. Add extra milk or sour cream if potatoes seem dry. For extra crispiness, finish under broiler for 1-2 minutes watching closely. Avoid microwaving leftovers to keep topping crispy.

Nutrition

Keywords: twice baked potatoes, casserole, bacon, chives, crispy topping, comfort food, cheesy potatoes

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