This Twice-Baked Potato Casserole takes the beloved flavors of traditional twice-baked potatoes and transforms them into a creamy, cheesy casserole that’s perfect for any gathering. Each spoonful is packed with velvety mashed potatoes, crispy bacon, and a blend of rich cheeses, delivering a comforting dish that everyone will love.
- Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 slices bacon, cooked and crumbled
- 4 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh chives for garnish (optional)
- Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and bake them directly on the oven rack for about 45-60 minutes, or until tender.
- Once the potatoes are cool enough to handle, cut them in half and scoop the insides into a large mixing bowl, discarding the skins.
- Mash the potato flesh with sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Stir in shredded cheddar cheese, grated Parmesan cheese, crumbled bacon, and chopped green onions.
- Transfer the potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Top with additional cheese and crumbled bacon if desired.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is golden and bubbly.
- Garnish with fresh chives before serving.
Kcal: 480 kcal | Servings: 8 servings
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