Loaded Twice Baked Potato Casserole

A comforting casserole that combines creamy potatoes, savory bacon, melting cheddar, and fresh green onions, perfect for family gatherings or cozy nights in.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 servings

Course: Dinner, Side Dish

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

Main Ingredients

4 pounds russet potatoes, peeled and chopped into cubes Ideal for creamy texture.
4 cloves garlic, mashed Enhances flavor.
5 tablespoons butter
1 cup sour cream
½-1 cup heavy cream or milk Adjust for preferred creaminess.
2 cups shredded cheddar cheese Save some for topping.
12 oz bacon, cooked and crumbled Save some for topping.
1 tablespoon salt Adjust to taste.
1 teaspoon black pepper
¼ cup green onions, finely chopped For garnish.

Method

Preparation

In a large pot, add the chopped potatoes and mashed garlic. Cover with water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well.
Preheat your oven to 350°F (175°C).
Mash the cooked potatoes until smooth. Stir in butter, sour cream, and heavy cream until creamy and well-combined. Adjust the cream to reach your desired consistency. Season with salt and pepper.

Assembly and Baking

Fold in 1 ½ cups of shredded cheddar cheese and most of the crumbled bacon, saving some for topping.
Transfer the mashed potato mixture into a 13×9-inch baking dish. Sprinkle the remaining cheese and reserved bacon over the top.
Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove from the oven and top with chopped green onions before serving.

Notes

To store leftovers, cool to room temperature, then cover or transfer to an airtight container. Refrigerate for up to 3 days or freeze it for up to 3 months. Thaw overnight before reheating.