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Ultimate Loaded Twice Baked Potato Casserole

A spoonful of creamy baked potato casserole topped with melted cheddar, bacon bits, and green onions.
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Create a comforting, crowd-pleasing side dish that captures the flavor of twice baked potatoes in an easy casserole format. This recipe features creamy potatoes, sharp cheddar, and crispy bacon.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1 cup for topping
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crushed butter crackers (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Bake the whole potatoes directly on the oven rack for 60 to 75 minutes, or until easily pierced with a fork.
  3. Let the potatoes cool slightly, then cut them in half lengthwise and scoop the flesh into a large bowl, leaving a thin layer of potato inside the skins. Set the empty skins aside for garnish if desired.
  4. Place the reserved potato skins on a baking sheet and bake for 10 minutes to crisp them up. Set aside.
  5. Mash the scooped potato flesh until smooth.
  6. In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not boil.
  7. Add the warm milk mixture to the mashed potatoes along with the sour cream, 1 cup of cheddar cheese, salt, and pepper. Mix until fully combined and creamy.
  8. Gently fold in the crumbled bacon and half of the sliced green onions.
  9. Spread the potato mixture evenly into the prepared baking dish.
  10. Top the casserole evenly with the remaining 1 cup of cheddar cheese and the crushed butter crackers.
  11. Bake for 25 to 30 minutes, or until the cheese is melted and the top is golden brown.
  12. Let the casserole rest for 10 minutes before serving. Garnish with the remaining green onions and reserved potato skin pieces, if using.

Notes

  • You can prepare this casserole up to one day ahead. Cover and refrigerate before baking. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For an extra rich flavor, substitute half of the milk with heavy cream.
  • This dish pairs well with a crisp Sauvignon Blanc or a light Pinot Noir.

Nutrition

Find it online: https://www.unfoldrecipes.com/baked-potato-casserole-recipe/