Twice Baked Potato Casserole (Printable Version)

Loaded potato casserole with bacon, cheese, and creamy filling - comfort food at its finest for feeding crowds.

# Everything You’ll Need:

→ For the casserole

01 - 1 pound bacon, divided use
02 - 5 pounds russet potatoes, peeled and diced into 1-inch pieces
03 - 8 ounces cream cheese, softened to room temperature
04 - 1 cup sour cream
05 - 1/3 cup milk
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon black pepper
10 - 1 1/2 cups freshly shredded cheddar cheese
11 - 2 green onions, sliced

→ For topping

12 - 1 1/2 cups freshly shredded cheddar cheese

→ For serving (optional)

13 - Reserved crumbled bacon from above
14 - 1 green onion, sliced

# Steps to Cook:

01 - Cook bacon until crispy and place on paper towels to remove excess grease, then crumble and set aside.
02 - Add diced russet potatoes to a large stockpot and cover with cold water by 2 inches. Place over high heat and bring to a boil.
03 - Once boiling, reduce heat to medium-low and cook for 15-20 minutes until fork tender but not falling apart.
04 - Drain potatoes well, return to hot pot, and let sit for 5 minutes to evaporate excess moisture.
05 - Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
06 - In a medium bowl, whip softened cream cheese until smooth. Add sour cream and whip until combined.
07 - Slowly stir in milk until fully incorporated. Mix in 3/4 of the bacon, green onions, 1 1/2 cups cheddar cheese, and all seasonings.
08 - Add cream mixture to potatoes and gently fold together, being careful not to break up potato pieces too much.
09 - Spread mixture into prepared baking dish and top with remaining 1 1/2 cups shredded cheddar cheese.
10 - Bake uncovered for 25-30 minutes until bubbly and cheese has started to brown.
11 - Top with remaining crumbled bacon and sliced green onion, then serve immediately.

# Extra Suggestions:

01 - Yukon Gold potatoes can be substituted for russets if desired
02 - Alternative cheeses like pepper jack, white cheddar, or Swiss work well
03 - Pre-cooked bacon pieces can replace cooking fresh bacon
04 - Can be assembled ahead of time and baked when ready to serve
05 - Leftovers keep for up to 5 days in refrigerator
06 - Can be frozen for up to 3 months
07 - When reheating in oven, cover with foil to prevent over-browning

Back