Twice Baked Potato Casserole
If you’re craving a creamy, cheesy side dish that doubles as comfort food gold, this Twice Baked Potato Casserole is your new best friend—everything you love about oven baked potatoes, amped up to the max.
Ingredients
- 3 pounds russet potatoes scrubbed and poked with a fork
- 1/2 cup sour cream full-fat brand recommended for extra creaminess
- 1/2 cup cream cheese room temperature, Philadelphia brand recommended
- 1/4 cup unsalted butter melted
- 1 cup shredded sharp cheddar cheese plus extra for topping
- 1/2 cup grated Parmesan optional but recommended
- 1/2 cup whole milk or half-and-half
- 4 slices bacon cooked crisp and crumbled (optional)
- 2 green onions thinly sliced or chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper to taste
- Substitution: Greek yogurt in place of sour cream for tangy twist
Instructions
- Preheat your oven to 375°F. Line a baking sheet with foil. Scrub and poke the russet potatoes with a fork for even baking.
- Bake the potatoes directly on the oven rack for about 60 minutes until skins are crisp and insides are soft. Let cool before slicing and scooping.
- Slice the potatoes lengthwise, scoop out the flesh into a mixing bowl, leaving a thin shell. Save shells for serving if desired.
- Add sour cream, cream cheese, butter, milk, garlic powder, onion powder, cheddar, and Parmesan to the potato flesh. Mix until creamy, season with salt and pepper.
- Gently mix in crumbled bacon and green onions into the potato mixture.
- Transfer the mixture into a baking dish. Top with remaining cheddar and Parmesan. Bake until bubbly and golden brown.
- Bake the assembled casserole until cheese is melted and edges are lightly browned. Optional: broil for a crispy top.
- Let the casserole rest before serving. Enjoy the creamy, cheesy goodness of this comforting dish.
Notes
For a tangy twist, use Greek yogurt instead of sour cream. Customize with bacon, chives, or jalapeños. To store, refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 350kcal
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