Print

Comforting Twice Baked Potato Casserole Recipe Loaded with Cheese and Bacon

twice baked potato casserole - featured image
Print Recipe

A warm, cheesy, and satisfying twice baked potato casserole loaded with sharp cheddar cheese and crispy bacon, perfect for cozy family dinners or casual weeknights.

Ingredients

Scale
  • 4 large russet potatoes, baked and cooled
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked crisp and crumbled
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/4 cup milk (whole or 2%)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pierce the russet potatoes with a fork several times. Place them directly on the oven rack and bake for 45-60 minutes until tender. (You can do this step ahead of time or use leftover baked potatoes.)
  3. While the potatoes bake, cook the bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled. Set aside about 1/4 cup for topping.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh into a large bowl. Leave the skins intact for the casserole base.
  5. Add butter, cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper to the potato flesh. Use a hand mixer or masher to blend until smooth and creamy.
  6. Add the shredded cheddar, crumbled bacon, and green onions. Mix gently to combine.
  7. Spoon the potato mixture back into the potato skins or directly into your baking dish if you prefer a layered casserole. Sprinkle reserved bacon and extra cheddar cheese over the top.
  8. Place the dish in the oven and bake for 20-25 minutes until the cheese melts and the top turns golden brown.
  9. Let the casserole sit for 5 minutes to set up and cool slightly before serving.

Notes

If the top browns too quickly, cover loosely with foil halfway through baking. Add a splash more milk if potatoes seem dry before baking. For a tangier option, substitute sour cream with Greek yogurt. For vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions. Dairy-free adaptations can be made using dairy-free cream cheese, milk alternatives, and coconut oil instead of butter. Slow cooker method: cook on low for 2-3 hours.

Nutrition

Keywords: twice baked potato casserole, cheesy potato casserole, bacon potato casserole, comfort food, easy casserole recipe, family dinner, holiday side dish

Find it online: https://chrisfeasts.com/comforting-twice-baked-potato-casserole-recipe-loaded-with-cheese-and-bacon/