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Twice baked potato casserole in a white baking dish topped with melted cheese, smoked beef, and fresh green onions

Twice Baked Potato Casserole

This twice baked potato casserole is the ultimate comfort food! Creamy, cheesy, and loaded with smoked beef, it transforms classic potatoes into a hearty, crowd-pleasing dish. Perfect for family dinners, holidays, or potlucks, this make-ahead potato casserole brings indulgence to your table with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 people
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • ½ pound smoked beef
  • 8 medium russet potatoes about 6 pounds
  • 3 Tablespoons canola oil
  • 2 sticks salted butter softened and sliced into cubes
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 cup grated cheddar cheese plus more for topping
  • 2 teaspoons seasoned salt
  • 3 green onions sliced
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Potato masher

Method
 

  1. Set your oven to 400°F. Take out the butter, sour cream, and milk to let them warm up while you prep. These should be room temperature for easier mixing later.
  2. Wash and dry the potatoes before rubbing them with canola oil. Place them on a baking sheet and bake for 40 minutes, or until tender enough to slice easily.
  3. While the potatoes are baking, cook the smoked beef over low heat until crispy. Flip periodically with tongs, then cool on a paper towel-lined plate. Crumble the smoked beef once cooled.
  4. After removing the potatoes from the oven, lower the heat to 350°F. Keep the skins on two of the potatoes, then peel the rest. Cut them into thirds and add to a large mixing bowl.
  5. Add the smooked beef (reserve some for topping), butter, sour cream, grated cheese, seasoned salt, and salt and pepper to the bowl. Roughly mash everything together for that rustic, textured feel. Gradually pour in the milk as you mash, stopping when you reach your desired creaminess.
  6. Lightly grease a 9x13-inch baking dish, then spread the potato mixture evenly into it. Sprinkle the reserved smoked beef and more cheese on top.
  7. Bake the casserole uncovered for 20-25 minutes, or until the cheese is bubbly and slightly golden. Finish with a sprinkle of fresh sliced green onions for a pop of flavor and color.
  8. Scoop out big, hearty portions and watch the compliments roll in. Comfort food never tasted so good.

Notes

For extra flavor, cook an extra strip of smoked beef for topping. This casserole can be made ahead and refrigerated for up to 2 days before baking. To customize, swap cheddar cheese for Monterey Jack or toss in diced jalapeños for a spicy kick. For slow cooker convenience, assemble the casserole in your crockpot and heat on low for 2 hours or high for 1 hour until the cheese melts.