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Twice Baked Potato Casserole Recipe

Indulge in the ultimate comfort food with this Twice Baked Potato Casserole! Creamy, cheesy, and loaded with bacon, this dish is perfect for gatherings or weeknight dinners.
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Equipment

  • Large pot
  • Potato masher or hand mixer
  • Mixing bowls
  • 9x13-inch baking dish
  • Foil

Ingredients
  

  • 4 lbs russet potatoes peeled and cubed
  • 1 cup sour cream
  • 4 oz cream cheese softened
  • 1/2 cup unsalted butter melted
  • 1 cup milk warm
  • 2 1/2 cups shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 8 slices bacon cooked and crumbled
  • 1/3 cup chopped green onions

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Place the peeled and cubed potatoes in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain well.
  • Return the potatoes to the pot and mash until smooth. Add the sour cream, cream cheese, melted butter, and warm milk, mixing until creamy.
  • Stir in 2 cups of cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well to combine.
  • Transfer the mashed potato mixture into the prepared baking dish. Spread evenly and top with the remaining 1/2 cup of cheddar cheese and crumbled bacon.
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and sprinkle with chopped green onions. Let it cool slightly before serving.