Description
A rich and comforting loaded twice baked potato casserole made with creamy mashed potatoes, cheese, sour cream, bacon, and green onions, baked until golden and bubbly.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter, melted
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Place the cubed potatoes in a large pot of salted water and boil for about 15 minutes or until tender.
- Drain the potatoes and return them to the pot.
- Add butter, milk, sour cream, garlic powder, salt, and black pepper. Mash until smooth and creamy.
- Stir in 1 cup of cheddar cheese, most of the bacon, and half of the green onions.
- Transfer the potato mixture into the prepared casserole dish and spread evenly.
- Top with the remaining cheddar cheese, mozzarella cheese, remaining bacon, and green onions.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- You can prepare the casserole ahead of time and refrigerate before baking.
- For extra flavor, add a pinch of smoked paprika.
- Swap bacon for turkey bacon if preferred.
- Use cream cheese for an even richer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American