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The Ultimate Easy Twice Baked Potato Casserole: Cheesy, Loaded, and Ready for a Crowd

Close-up of a single serving of twice baked potato, loaded with melted cheddar cheese, bacon bits, and green onions.
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This recipe delivers all the comfort of classic twice baked potatoes in a simple, hearty casserole. It is loaded with sharp cheddar cheese, crispy bacon, and fresh green onions, making it the perfect, easy side dish for family dinners or holiday gatherings.

Ingredients

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  • 4 pounds Russet potatoes
  • 1 cup milk
  • 8 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup cooked, crumbled bacon
  • 1/2 cup chopped green onions, divided
  • 1/4 cup extra shredded cheddar cheese for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Wash the potatoes well. Pierce each potato several times with a fork.
  3. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  4. Let the potatoes cool slightly until you can handle them safely. Cut each potato in half lengthwise and scoop the flesh into a large mixing bowl, leaving a thin shell behind. Set the empty skins aside.
  5. Place the empty potato skins on a baking sheet.
  6. Add the milk, butter, sour cream, salt, and pepper to the scooped potato flesh. Mash everything together until smooth and creamy.
  7. Stir in 3/4 cup of the cheddar cheese, the Monterey Jack cheese, the crumbled bacon, and half of the green onions into the mashed potato mixture. Mix until just combined.
  8. Spoon the potato mixture evenly back into the reserved potato skins.
  9. Arrange the filled skins in the prepared baking dish.
  10. Top the filled potatoes with the remaining 1/4 cup of cheddar cheese and the remaining green onions. Sprinkle the extra 1/4 cup of cheddar cheese over the top.
  11. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  12. Let the casserole rest for 5 minutes before serving.

Notes

  • For an even richer flavor, use smoked bacon.
  • If you prefer individual potatoes over a casserole, simply mound the filling back into the skins and bake them on a baking sheet instead of arranging them in a dish.
  • You can prepare the mashed filling a day ahead and store it covered in the refrigerator. Add 5 to 10 minutes to the final baking time if baking cold.

Nutrition

Find it online: https://cookerycourier.com/easy-twice-baked-potato-casserole-recipe/