Twice Baked Potato Casserole
This Twice Baked Potato Casserole is a creamy, cheesy, and loaded version of the classic baked potato. Packed with crispy bacon, gooey cheese, and green onions, this dish is the perfect comfort food for family dinners, potlucks, or holiday gatherings. It’s everything you love about twice-baked potatoes but in an easy-to-make casserole form.
Equipment
- Large pot
- Mixing bowls
- 9x13-inch baking dish
- Potato masher or hand mixer
Ingredients
- 5 large russet potatoes peeled and cubed
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- 1 cup cooked bacon crumbled
- 3 green onions sliced
Instructions
- Cook the Potatoes:
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
- Mash the Potatoes:
- Mash the cooked potatoes with a potato masher or hand mixer until smooth. Add the sour cream, milk, butter, garlic powder, salt, and pepper. Mix until creamy and well combined.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C). Spread half of the mashed potatoes into a greased 9x13-inch baking dish. Sprinkle 1 cup of cheddar cheese and half of the crumbled bacon over the layer. Add the remaining mashed potatoes on top and smooth out.
- Add Toppings:
- Sprinkle the remaining cheddar cheese, bacon, and green onions over the top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool slightly before serving. Enjoy warm!
Notes
Make Ahead: Prepare the casserole up to a day in advance and refrigerate. Bake just before serving.
Add Extra Flavor: Stir in some ranch seasoning or cream cheese for a richer taste.
Add Extra Flavor: Stir in some ranch seasoning or cream cheese for a richer taste.