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Twice-baked potatoes are already a classic family favorite, but transforming them into a casserole takes this dish to a whole new level of creamy, savory comfort. It’s the perfect centerpiece for a Sunday dinner or a hearty side dish at any holiday gathering.
Ingredients
- 6 large russet potatoes, scrubbed and peeled
- 1 cup sour cream
- 4 tablespoons butter
- 1 cup milk
- 1½ cups shredded cheddar cheese, divided
- 4 slices crispy bacon, crumbled (plus more for garnish if desired)
- 2 green onions, sliced
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Begin by boiling the peeled potatoes in a large pot of salted water until they’re fork-tender, about 15 to 20 minutes. Drain them thoroughly, then return them to the hot pot to help cook off any excess moisture. Mash the potatoes until smooth, mixing in butter, sour cream, milk, garlic powder, salt, and pepper. Stir in about 1 cup of the shredded cheddar cheese and half of the bacon, making sure everything is well combined.
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish. Spread the mashed potato mixture evenly into the dish, then top it off with the remaining shredded cheddar and bacon. Bake for 20 to 25 minutes, or until the casserole is bubbly and golden on top. After removing from the oven, sprinkle the green onions over the casserole to add a fresh burst of color before serving.
This Twice-Baked Potato Casserole is all about bringing people together around a warm, indulgent meal. It will thrill anyone who loves comfort food, and can easily be adjusted for different tastes—use turkey bacon or skip the bacon altogether for a lighter or vegetarian version, or replace the sour cream with Greek yogurt for a tangy twist. With just a handful of simple ingredients, you get a fantastic crowd-pleaser that works as an easy weeknight main or a sumptuous holiday side. Enjoy every creamy bite!
