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Ultimate Loaded Twice Baked Potato Casserole

Two halves of a twice baked potato casserole stuffed with creamy potato filling, cheese, and bacon bits.
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Create the ultimate comfort food with this rich, creamy, and cheesy potato casserole. This recipe combines the best elements of loaded baked potatoes and twice-baked potatoes into one easy, crowd-pleasing bake, featuring sharp cheddar and crispy bacon.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1 cup for topping
  • 1/2 cup Parmesan cheese, grated
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and rub lightly with olive oil. Bake directly on the oven rack for 50 to 60 minutes, or until tender when squeezed.
  2. While potatoes bake, cook the bacon until crisp. Drain on paper towels and crumble. Set aside.
  3. Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop the flesh into a large bowl, leaving about 1/4 inch of potato in the skins. Place the empty skins on a baking sheet.
  4. Mash the potato flesh thoroughly. Add the warm milk, softened butter, cream cheese, and sour cream. Beat with an electric mixer until smooth and creamy.
  5. Stir in 1 cup of cheddar cheese, Parmesan cheese, salt, and pepper. Mix until just combined.
  6. Fold in half of the crumbled bacon and half of the green onions into the potato mixture.
  7. Spoon the potato mixture evenly back into the reserved potato skins, mounding slightly.
  8. Top the filled skins with the remaining 1 cup of cheddar cheese.
  9. Bake for 15 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven. Top with the remaining bacon and green onions before serving.

Notes

  • You can prepare this potato casserole ahead of time. Assemble everything up to the final cheese topping, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the final baking time if baking directly from the refrigerator.
  • For a shortcut, use 3 lbs of frozen, thawed, and drained hash browns instead of baking fresh potatoes.
  • This recipe is a great base for a Million Dollar Potato Casserole; simply omit the potato skins and bake the mixture in a 9×13 inch dish.

Nutrition

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