Sides
Loaded Twice-Baked Potato Casserole
Fluffy mashed russet potatoes bake together with sour cream, sharp cheddar, and crumbled bacon for a shareable, spoonable twist on the classic loaded potato.
This casserole takes everything wonderful about a loaded baked potato and turns it into a dish the whole table can dig into at once. It bakes up creamy in the middle with a golden, cheesy crust on top, and the bacon and green onions make it feel like a proper indulgence. It pairs with just about anything off the grill or out of the fryer.
Ingredients
- 4 lbs russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/2 cup whole milk
- 2 cups sharp cheddar cheese, shredded, divided
- 8 slices bacon, cooked and crumbled, divided
- 1/2 cup sliced green onions, divided
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
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1
Boil the potatoesBoil the potato cubes in salted water until fork-tender, about 15 minutes, then drain thoroughly.
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2
Mash with dairyMash the hot potatoes with the cream cheese, sour cream, melted butter, and milk until smooth and creamy.
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3
Season the baseStir in the garlic powder, salt, pepper, half the cheddar, half the bacon, and half the green onions.
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4
Spread in the dishTransfer the mixture to a buttered 9x13-inch baking dish and smooth the top into an even layer.
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5
Top with cheeseSprinkle the remaining cheddar cheese evenly over the top.
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6
BakeBake at 375°F for 25-30 minutes, until the cheese is melted and bubbling and the edges are lightly golden.
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7
Finish and serveTop with the remaining bacon and green onions right before serving.
Okra & Oak Tip
Use a ricer or hand masher rather than a food processor for the potatoes, since overworking them can turn the casserole gluey.
Storage
Cover and refrigerate up to 4 days; reheat covered in a 325°F oven until warmed through.
Frequently Asked Questions
Yes, assemble it without the final layer of cheese up to a day ahead, then top with cheese and bake just before serving.
Yes, Yukon golds will give a slightly creamier, more buttery result, though russets produce the classic fluffy texture.
Nutrition
Per serving. Values are estimates.
410
Calories
11g
Protein
33g
Carbs
26g
Fat
