This Twice-Baked Potato Casserole takes the classic twice-baked potato to a whole new level. Creamy, cheesy, and loaded with crispy bacon, it’s a hearty dish that’s perfect for any gathering or family dinner.
With its rich flavors and comforting texture, this casserole is not only delicious but also easy to prepare. Serve it as a side dish or a main course, and watch it disappear from the table!
Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Additional cheddar cheese for topping
- Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake directly on the oven rack for 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, leaving the skins intact.
- To the bowl, add sour cream, cream cheese, milk, half of the shredded cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Spoon the potato mixture back into the potato skins and place them in a baking dish. Top with the remaining cheddar cheese.
- Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
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