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Ultimate Loaded Twice Baked Potato Casserole

Close-up of twice-baked potato casserole halves topped with melted cheddar and green onions.
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Make this creamy, cheesy, and hearty casserole that captures all the flavor of twice-baked potatoes without the extra work. It is perfect for potlucks and holiday side dishes.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions, sliced, for mixing and topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Bake directly on the oven rack for 60 to 75 minutes, or until the potatoes are completely tender when pierced.
  3. Allow the potatoes to cool slightly until you can handle them. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in the skins. Set the skins aside on a baking sheet.
  4. Mash the potato flesh thoroughly. Add the softened cream cheese, sour cream, milk, melted butter, eggs, salt, and pepper. Beat with an electric mixer until the mixture is smooth and creamy.
  5. Stir in 1 cup of the shredded cheddar cheese, the crumbled bacon, and half of the sliced green onions into the potato mixture. Mix until just combined.
  6. Spoon the potato mixture evenly back into the reserved potato skins. Place the filled skins into the prepared baking dish.
  7. Bake the stuffed skins for 20 minutes.
  8. Remove the dish from the oven. Top the potatoes evenly with the remaining 1/2 cup of shredded cheddar cheese and the remaining green onions.
  9. Return the casserole to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole completely ahead of time. Cover and refrigerate for up to 2 days before baking. Add about 10 minutes to the initial covered baking time if baking straight from the refrigerator.
  • For an extra rich flavor, substitute half of the sour cream with plain Greek yogurt.
  • This dish pairs well with grilled steak or roasted chicken for a complete dinner.

Nutrition

Find it online: https://cookincorner.com/baked-potato-casserole-ultimate-loaded/