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

A close-up of an amazing twice baked potato stuffed with creamy filling, topped with melted cheddar cheese, bacon bits, and green onions.
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You can make the comforting flavor of loaded twice baked potatoes in a simple casserole form. This recipe combines fluffy potatoes, sharp cheddar cheese, and crispy bacon for a crowd-pleasing side dish that is easier than stuffing individual potatoes.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1 cup for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup chopped green onions

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork and bake directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed.
  2. While the potatoes bake, cook the bacon until crisp. Drain the bacon on paper towels and set aside.
  3. Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop the flesh out of the skins into a large bowl, leaving about a 1/4-inch shell intact. Set the skins aside on a baking sheet.
  4. Place the scooped potato flesh back into the bowl. Add the milk, butter, sour cream, 1 cup of cheddar cheese, salt, and pepper.
  5. Use a potato masher or an electric mixer on low speed to mash the mixture until it is creamy and smooth. Do not overmix.
  6. Stir in the crumbled bacon and half of the chopped green onions into the potato mixture.
  7. Spoon the potato mixture evenly back into the reserved potato skins. If you have extra filling, you can spread it into a 9×9 inch baking dish to make a casserole alternative.
  8. Top the filled skins (or casserole) with the remaining 1 cup of cheddar cheese.
  9. Return the potatoes to the 400 degree Fahrenheit oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Remove from the oven and sprinkle with the remaining green onions before serving.

Notes

  • For extra fluffy potatoes, you can bake them directly on the oven rack instead of wrapping them in foil.
  • If you are short on time, you can boil the potatoes instead of baking them, but baking gives the best flavor for this twice baked recipe.
  • You can prepare the filling a day ahead and store it covered in the refrigerator. Add 5 to 10 minutes to the final baking time if baking cold.

Nutrition

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