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Ultimate Loaded Twice Baked Potato Casserole

A fork lifts a cheesy, creamy portion of baked potato casserole topped with melted cheddar, bacon bits, and green onions.
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This recipe delivers the ultimate comfort food experience: a creamy, cheesy baked potato casserole loaded with bacon and green onions. It is easy to prepare and perfect for potlucks or holiday side dishes.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup milk, warmed
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 8 oz cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup green onions, sliced

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Bake the potatoes directly on the oven rack for 60 to 75 minutes, or until the skins are crisp and the insides are tender. Let them cool slightly.
  3. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a thin layer of potato in the skins (optional, if you prefer a traditional twice-baked style; for a casserole, discard the skins).
  4. Add the warmed milk, butter, sour cream, cream cheese, 1 1/2 cups of cheddar cheese, salt, pepper, and garlic powder to the potato flesh.
  5. Use a potato masher or an electric mixer on low speed to mix until the mixture is creamy and smooth. Do not overmix.
  6. Fold in the crumbled bacon and half of the sliced green onions.
  7. Spread the potato mixture evenly into the prepared baking dish.
  8. Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese.
  9. Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden brown.
  10. Remove from the oven and let it rest for 5 minutes before sprinkling with the remaining green onions. Serve warm.

Notes

  • You can make this creamy potato casserole ahead of time. Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute half-and-half for the milk.
  • This recipe works well as a make ahead potato casserole for busy holiday schedules.

Nutrition

Find it online: https://hearthbite.com/baked-potato-casserole-ultimate-loaded-twice/