Print

Ultimate Creamy Loaded Twice Baked Potato Casserole

Close-up of a single serving baked potato casserole topped with melted cheddar, bacon bits, and chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy baked potato casserole brings you all the comfort of twice-baked potatoes without the fuss. It is rich, cheesy, and packed with bacon, making it a perfect family favorite side dish for dinner or potlucks.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup milk, whole
  • 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 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions, sliced, for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees F. 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 potatoes are tender when squeezed.
  3. Let the potatoes cool slightly until you can handle them safely. Cut them in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato inside the skins.
  4. Place the empty potato skins on a baking sheet and set aside.
  5. Mash the scooped potato flesh thoroughly. Add the milk, butter, sour cream, 1 cup of cheddar cheese, salt, and pepper. Mix until the mixture is smooth and creamy.
  6. Stir in the crumbled bacon. Taste the mixture and adjust salt and pepper if needed.
  7. Spoon the potato mixture evenly back into the reserved potato skins. Arrange the filled skins in the prepared baking dish.
  8. Top the filled skins evenly with the remaining 1 cup of shredded cheddar cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the casserole rest for 5 minutes before serving. Garnish with sliced green onions, if you are using them.

Notes

  • You can make this make ahead potato casserole up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • For a crispier topping, you can broil the casserole for the last 1-2 minutes, watching closely to prevent burning.
  • If you want a tangier flavor, substitute half of the sour cream with plain Greek yogurt.

Nutrition

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