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Ultimate Loaded Twice Baked Potato Casserole

Close-up of twice-baked potato casserole halves topped with melted cheddar cheese, bacon bits, and chives.
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This recipe combines the creamy texture of twice-baked potatoes with the ease of a casserole format, loaded with sharp cheddar cheese and crispy bacon for ultimate comfort food.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup whole milk, warmed
  • 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
  • 1/2 cup green onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Allow the potatoes to cool slightly until you can handle them. Cut them in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in the skins. Set the empty skins aside on a baking sheet.
  4. Mash the scooped potato flesh thoroughly. Add the warmed milk, butter, sour cream, 1 cup of cheddar cheese, salt, pepper, and garlic powder. Mix until smooth and creamy.
  5. Fold in the crumbled bacon and half of the chopped green onions into the potato mixture.
  6. Spoon the potato mixture evenly back into the reserved potato skins.
  7. Place the filled skins into the prepared baking dish. Top each skin generously with the remaining 1 cup of cheddar cheese.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  9. Remove from the oven and sprinkle with the remaining green onions before serving immediately.

Notes

  • For an extra crispy topping, you can place the casserole under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • This potato casserole recipe is excellent for make-ahead preparation; cover and refrigerate unbaked for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a hashbrown casserole style, substitute the baked potatoes with 30 ounces of frozen, thawed, and squeezed hash browns mixed into the creamy base.

Nutrition

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