Loaded Twice-Baked Potato Casserole
A cozy, easy-to-make casserole featuring twice-baked russet potatoes loaded with creamy cheese, sour cream, and crispy bacon. Perfect for comforting weeknight dinners.
- Prep Time: 15 minutes (excluding potato baking and cooling time)
- Cook Time: 1 hour 30 minutes (including initial potato bake and casserole bake)
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes, baked and cooled
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese (sharp or mild)
- 6 slices cooked crispy bacon, chopped
- 3 stalks green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional toppings: extra shredded cheese, chopped chives, or a drizzle of sour cream
Instructions
- Preheat oven to 400°F (200°C). Pierce 4 large russet potatoes with a fork several times and place directly on the oven rack. Bake for 45-60 minutes until tender. Let cool completely (about 30 minutes).
- Cook 6 slices of bacon in a skillet over medium heat until crispy (8-10 minutes). Drain on paper towels and chop into small pieces.
- Cut cooled potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving a thin shell intact. Mash the potato flesh until smooth but still a bit fluffy.
- Add 4 tablespoons softened butter, 4 ounces cream cheese, and ½ cup sour cream to the mashed potatoes. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Mix until creamy and well combined.
- Fold in 1 ½ cups shredded cheddar cheese, chopped bacon (reserve some for topping), and sliced green onions. Mix gently to combine.
- Spoon the potato mixture back into the potato skins or into a 9×13-inch baking dish. Sprinkle reserved bacon and extra cheese on top.
- Bake at 375°F (190°C) for 25-30 minutes until the top is golden brown and bubbly.
- Let the casserole rest for 5 minutes before serving. Add optional chopped chives or sour cream if desired.
Notes
Do not over-mash the potatoes to avoid gummy texture; leave some lumps for rustic feel. Cook bacon low and slow for maximum crispiness. Let casserole rest after baking to set filling. If casserole looks dry before second bake, add a splash of milk or broth. Potatoes and bacon can be prepared ahead of time.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Fat: 22
- Carbohydrates: 25
- Protein: 10
Keywords: twice-baked potatoes, loaded potato casserole, bacon casserole, comfort food, cheesy potatoes, easy dinner, cozy meal