Here’s a rich, comforting Twice Baked Potato Casserole—all the flavor of twice-baked potatoes, but easy to serve for a crowd 🥔🧀
🥔 Twice Baked Potato Casserole
Ingredients (Serves 6–8)
- 3 lbs russet potatoes, peeled and cubed
- ½ cup sour cream
- ½ cup milk or heavy cream
- 6 tbsp butter, melted
- 2 cups shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
- Cook Potatoes
- Place potatoes in a large pot, cover with salted water, and boil until fork-tender (15–20 minutes).
- Drain well.
- Mash
- Mash potatoes with sour cream, milk, butter, salt, pepper, and garlic powder until creamy.
- Stir in 1½ cups cheddar cheese, half the bacon, and half the green onions.
- Assemble Casserole
- Spread mixture into a greased 9×13-inch baking dish.
- Top with remaining cheese and bacon.
- Bake
- Bake at 375°F (190°C) for 25–30 minutes, until hot and bubbly.
- Finish & Serve
- Sprinkle remaining green onions on top.
- Let rest 5 minutes before serving.
⭐ Tips & Variations
- Extra creamy: Add 4 oz cream cheese to the mash.
- Loaded version: Top with extra sour cream just before serving.
- Make-ahead: Assemble up to 2 days ahead; cover and refrigerate.
- Freezer-friendly: Freeze unbaked casserole up to 2 months.
If you want, I can give you a slow-cooker version, cheesy ranch version, or a lighter version with Greek yogurt.
