Description
This Twice Baked Potato Casserole is the ultimate comfort food side dish, packed with all the classic flavors of a loaded baked potato. Creamy mashed potatoes are combined with sour cream, cheese, crispy bacon, and green onions, then baked to golden perfection. It’s a crowd-pleasing favorite perfect for holiday dinners or weeknight meals.
Ingredients
For the potatoes:
5 large russet potatoes, scrubbed and baked
1 cup sour cream
4 oz cream cheese, softened
½ cup whole milk
4 tbsp butter, melted
1 tsp garlic powder
Salt and pepper to taste
For the mix-ins and topping:
2 cups shredded cheddar cheese, divided
6 slices of bacon, cooked and crumbled
3 green onions, sliced
Extra butter for greasing the baking dish
Instructions
Preheat your oven to 350°F and lightly butter a 9×13-inch baking dish.
Scoop the insides out of the baked potatoes into a large mixing bowl, discarding the skins. Mash the potatoes until smooth.
Add sour cream, cream cheese, milk, melted butter, garlic powder, salt, and pepper. Mix until well combined and creamy.
Stir in 1½ cups of shredded cheddar cheese, most of the crumbled bacon, and half of the green onions. Mix gently to incorporate everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Top with the remaining ½ cup of cheddar cheese and the rest of the bacon.
Bake uncovered for 25 to 30 minutes, or until heated through and the cheese on top is melted and slightly golden.
Remove from the oven and garnish with the remaining green onions before serving.
Notes
You can prepare this casserole a day in advance and refrigerate it until ready to bake. Let it sit at room temperature for about 30 minutes before baking if it’s coming straight from the fridge. For an extra crispy topping, broil the casserole for 2 to 3 minutes at the end. This dish pairs beautifully with grilled meats, roasted vegetables, or as part of a holiday spread.