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

A close-up of a delicious twice baked potato, stuffed with creamy filling, topped with melted cheddar cheese and fresh chives.
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Make this ultimate comfort food casserole that captures the flavor of loaded twice baked potatoes without the individual stuffing work. It is creamy, cheesy, and packed with bacon and green onions, making it a perfect, easy side dish for family dinners or holidays.

Ingredients

Scale
  • 4 pounds Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 cup cooked, crumbled bacon
  • 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. Rub the potatoes with olive oil and prick them several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until the potatoes are tender when pierced.
  2. Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  3. Slice each potato in half lengthwise. Scoop the flesh out of the skins into a large bowl, leaving about a quarter-inch of potato in the skin so the shells hold their shape. Discard the skins or save them for another use.
  4. Add the softened butter, salt, pepper, sour cream, milk, 1 cup of cheddar cheese, cooked bacon, and 1/2 cup of the green onions to the potato flesh. Mash everything together until the mixture is creamy and well combined.
  5. Spoon the potato mixture evenly back into the potato skins, mounding it slightly. Place the filled skins on a baking sheet.
  6. Bake the filled potatoes for 15 minutes.
  7. Remove the baking sheet from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the potatoes.
  8. Return the potatoes to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
  9. Garnish with extra sliced green onions before you serve this creamy potato side dish.

Notes

  • For extra fluffy twice baked potatoes, use a potato ricer instead of mashing the potato flesh.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly and refrigerate. Add 10 minutes to the initial baking time when baking from cold.
  • This recipe works well as a vegetarian main course if you skip the bacon.

Nutrition

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