• Potatoes: 6 large Russet potatoes. Russets are the workhorse of the potato world for baking. Their high starch content makes them wonderfully fluffy when baked and perfect for scooping and mashing. You want potatoes that are roughly the same size for even cooking. Look for firm potatoes, free from blemishes or sprouts. Consider organic potatoes if available, as you’ll be eating the skins.
• Butter: ½ cup (1 stick) unsalted butter, divided. Butter is the key to richness and flavor in this casserole. We’ll use it both to bake the potatoes and to create the creamy filling. Unsalted butter gives you more control over the saltiness of the final dish. If you only have salted butter, you may want to reduce the amount of added salt later in the recipe.
• Milk: ½ cup milk. Milk adds moisture and creaminess to the potato filling. Whole milk will provide the richest flavor, but 2% or even skim milk can be used if you prefer a slightly lighter casserole. For a dairy-free option, consider using unsweetened almond milk or oat milk, although this will slightly alter the flavor and texture.
• Sour Cream: 1 cup sour cream. Sour cream is essential for that signature tangy creaminess that makes twice-baked potatoes so irresistible. Full-fat sour cream will give the best flavor and texture. For a slightly lighter option, you can use light sour cream or Greek yogurt. Greek yogurt will add a bit more tang and protein.
• Shredded Cheddar Cheese: 2 cups shredded cheddar cheese, divided. Cheddar cheese is a classic pairing with potatoes, and its sharp flavor adds a wonderful depth to the casserole. Sharp cheddar is recommended for the most pronounced cheese flavor, but mild or medium cheddar can also be used. Feel free to experiment with other cheeses as well, such as Monterey Jack, Colby Jack, or a blend of cheddar and Gruyere for a more sophisticated flavor profile. Pre-shredded cheese is convenient, but shredding your own cheese from a block will melt more smoothly and often has better flavor.
• Cooked Bacon: 6 slices cooked bacon, crumbled. Bacon adds a smoky, salty, and undeniably delicious element to this casserole. Use your favorite type of bacon – thick-cut bacon will provide more substantial pieces. Cook the bacon until crispy and drain off any excess grease. For a vegetarian option, you can omit the bacon or substitute with crumbled vegetarian bacon or sautéed mushrooms for an umami flavor boost.
• Green Onions: ¼ cup chopped green onions. Green onions add a fresh, mild onion flavor and a pop of color to the casserole. Use both the white and green parts of the green onions. Chives can also be used as a substitute for a milder onion flavor.
• Salt: 1 teaspoon salt, or to taste. Salt is crucial for enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference. Remember that bacon and cheese are already salty, so taste as you go.
• Black Pepper: ½ teaspoon black pepper, or to taste. Freshly ground black pepper adds a warm, slightly spicy note that complements the other flavors. Adjust the amount to your liking.
• Garlic Powder: ½ teaspoon garlic powder. Garlic powder provides a subtle garlic flavor that enhances the savory notes of the casserole. You can also use a clove of minced garlic sautéed in a bit of butter for a more pronounced garlic flavor.
• Optional Toppings: Additional shredded cheddar cheese, crumbled bacon, green onions, sour cream for serving. Toppings are a great way to customize your casserole and add extra visual appeal. Consider offering a variety of toppings for people to choose from.
