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The Ultimate Easy Twice Baked Potato Casserole: Cheesy, Loaded, and Ready for a Crowd

A generous serving of twice baked mashed potatoes topped with melted cheddar cheese, bacon bits, and green onions.
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You can make this ultimate comfort food casserole that tastes just like classic twice baked potatoes but with much less work. It is creamy, cheesy, and loaded with bacon and green onions, making it a perfect side dish for family dinners or holiday gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions, sliced, plus extra for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork and rub them lightly with olive oil. Bake directly on the oven rack for 50 to 60 minutes, or until the potatoes are tender when squeezed.
  2. Remove the potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise and carefully scoop the flesh into a large mixing bowl, leaving about a quarter-inch shell intact. Set the shells aside on a baking sheet.
  3. Add the butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash everything together until smooth.
  4. Stir in 1 cup of the shredded cheddar cheese, the crumbled bacon, and the 1/2 cup of sliced green onions into the mashed potato mixture. Mix until just combined.
  5. Spoon the potato mixture evenly back into the reserved potato shells, mounding it slightly.
  6. Place the filled potatoes on the baking sheet. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the potatoes.
  7. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  8. Remove from the oven, garnish with extra green onions, and serve this creamy potato side dish immediately.

Notes

  • For the fluffiest filling, avoid overmixing the potatoes after adding the dairy ingredients.
  • You can prepare the filling mixture a day ahead and store it in the refrigerator. Add 5 to 10 minutes to the final baking time if baking cold.
  • This recipe works well as a vegetarian main course if you skip the bacon.

Nutrition

Find it online: https://kitchenican.com/easy-twice-baked-potato-casserole-recipe/