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.