Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole is the epitome of comfort food; creamy potatoes layered with crispy bacon, cheddar cheese, chives, and green onion baked to perfection! This fully loaded potato casserole is the perfect side dish for holidays, like Thanksgiving and Christmas because it's always a hit.

Prep Time30

Cook Time30

Total Time1

Course: Christmas, Sides, Thanksgiving

Cuisine: American

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Servings: servings

Author: Taneisha Morris

Equipment

Potato Masher
Grater
Casserole Dish

Ingredients

4 large Russet Potatoes or Yukon Gold Potatoes, throughly washed
3 cloves Garlic minced
1/2 cup Butter softened to room temperature
1/2 cup Milk or cream, warmed
1/4 cup Cream Cheese softened to room temperature
1/4 cup Sour Cream
1 1/2 cups Cheddar Cheese divided, more or less as desired
6 slices Bacon divided, cooked and crumbled, more or less as desired
1/4 tsp Black Pepper more or less to taste
1/2 tsp Salt more or less to taste
2 tbsp Fresh Parsley finely chopped, or herb of choice
1 stalk Green Onions thinly sliced, or herb of choice
2 tbsp Fresh Chives chopped, or herb of choice

Instructions

Preheat your oven to 400°F (200°C). Place the throughly washed potatoes on a baking sheet. Rub them with olive oil, sprinkle with salt, and bake for about 1 hour or until they are fork-tender.
When potatoes cool enough to handle, cut them in half lengthwise and scoop out the flesh (insides) and discard the skin. Using a potato masher, mash the potatoes in a large bowl.
Add milk or cream, butter, cream cheese, 1 cup cheddar cheese, sour cream, bacon (reserving some for topping), garlic, herbs (reserving some for topping), salt and pepper. Mix until well combined.
Transfer potato mixture into a casserole dish and top with the reserved cheddar cheese and bacon. Bake for 25-30 minutes or until cheese is melted, edges bubbly, and potatoes heated through.
Remove from oven, garnish with fresh herbs, serve hot and enjoy!

Notes

I suggest taste testing as you add your ingredients one by one. If you prefer a creamier taste, use heavy cream as opposed to 2% milk or half and half. For this recipe I used half & half cream and Russet potatoes.

Nutrition