Take your love for baked potatoes to the next level with this Twice Baked Potato Casserole. It’s the ultimate comfort food, combining creamy mashed potatoes, gooey melted cheese, crispy bacon, and fresh green onions. Perfect for family dinners, potlucks, or holiday gatherings, this casserole is a crowd-pleaser that’s both easy to prepare and incredibly satisfying.
Ingredients:
- 5 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
Equipment:
- Large pot
- Potato masher or electric mixer
- Large mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Oven
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes).
- Mash the Potatoes:
- Drain the potatoes and transfer them to a large mixing bowl.
- Add sour cream, milk, melted butter, and 1 cup of shredded cheddar cheese. Mash or mix until smooth and creamy. Season with salt and pepper to taste.
- Assemble the Casserole:
- Spread the mashed potato mixture evenly into a 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese and crumbled bacon over the top.
- Bake the Casserole:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve:
- Remove from the oven and let the casserole cool slightly.
- Garnish with sliced green onions and serve warm.
Tips:
- For extra creaminess, substitute heavy cream for milk.
- Add a pinch of garlic powder or paprika for additional flavor.
- You can make this casserole ahead of time; simply refrigerate and bake when ready to serve.
This Twice Baked Potato Casserole is the perfect addition to any meal. It’s rich, cheesy, and packed with comforting flavors that will have everyone coming back for seconds. Whether it’s a holiday dinner or a cozy family meal, this dish is sure to be a hit!
Twice Baked Potato Casserole – Creamy, Cheesy, and Irresistible!
Make dinner unforgettable with this Twice Baked Potato Casserole. Creamy mashed potatoes, melted cheese, crispy bacon, and green onions baked to perfection!
Equipment
- Large pot
- Potato masher or electric mixer
- Large mixing bowl
- 9x13-inch baking dish
- Aluminum foil
- Oven
Ingredients
- 5 large russet potatoes peeled and cubed
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup cooked bacon crumbled
- 1/4 cup green onions sliced
- Salt and pepper to taste
Instructions
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes).
- Mash the Potatoes:
- Drain the potatoes and transfer them to a large mixing bowl.
- Add sour cream, milk, melted butter, and 1 cup of shredded cheddar cheese. Mash or mix until smooth and creamy. Season with salt and pepper to taste.
- Assemble the Casserole:
- Spread the mashed potato mixture evenly into a 9x13-inch baking dish.
- Sprinkle the remaining cheddar cheese and crumbled bacon over the top.
- Bake the Casserole:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve:
- Remove from the oven and let the casserole cool slightly.
- Garnish with sliced green onions and serve warm.
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