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Cozy Loaded Twice-Baked Potato Casserole

loaded twice-baked potato casserole - featured image
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A warm and comforting casserole featuring creamy mashed russet potatoes mixed with cheese, sour cream, and bacon, topped with a crispy golden cheese crust. Perfect for family meals and busy weeknights.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds)
  • 4 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 6 strips bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup milk (whole or 2%)
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Wash the russet potatoes and pierce each a few times with a fork.
  2. Bake the potatoes directly on the oven rack or on a baking sheet for 45-50 minutes until skins are crisp and a fork slides in easily.
  3. Let the potatoes rest for about 10 minutes until warm but manageable to handle.
  4. Slice each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skins.
  5. Mash the potato flesh with a potato masher. Add butter, cream cheese, sour cream, 1 cup shredded cheddar, garlic powder, salt, and pepper. Mix until creamy. Add milk a little at a time if mixture is too thick.
  6. Fold in crumbled bacon bits and most of the green onions, reserving some for garnish.
  7. Spread the potato mixture evenly in a 9×13-inch casserole dish. Sprinkle the remaining cheddar cheese on top.
  8. Bake at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden brown.
  9. Remove from oven, sprinkle with reserved green onions, and let cool for 5 minutes before serving.

Notes

Avoid overmixing the potato filling to prevent a gluey texture. Bake potatoes directly on the oven rack for crispier skins. Let potatoes cool slightly before scooping to avoid burns and help filling hold together. Bacon can be cooked in the microwave for convenience or stovetop/oven for extra crispiness. The casserole can be prepared ahead and refrigerated before baking. Freeze wrapped for up to 2 months; thaw overnight before reheating.

Nutrition

Keywords: twice-baked potato casserole, loaded potato casserole, comfort food, family meal, cheesy potato casserole, easy dinner

Find it online: https://wigglebite.com/cozy-loaded-twice-baked-potato-casserole-recipe-easy-and-perfect-for-family-meals/