Print

Ultimate Creamy Loaded Twice Baked Potato Casserole

A close-up of a serving of baked potato casserole, topped with melted cheddar cheese and parsley, with a bite taken out.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe combines the flavor of loaded twice baked potatoes into an easy, creamy casserole format perfect for family meals or potlucks.

Ingredients

Scale
  • 5 lbs Russet potatoes, scrubbed
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1 cup cooked bacon, crumbled
  • 4 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Bake directly on the oven rack for 60 to 75 minutes, or until easily pierced with a knife.
  3. Let the potatoes cool slightly until you can handle them. Cut them in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato skin remaining in the shells. Discard the shells.
  4. Add the milk, butter, sour cream, 1 1/2 cups of the cheddar cheese, salt, and pepper to the potato flesh. Mash everything together until smooth and creamy.
  5. Stir in the crumbled bacon and most of the sliced green onions, reserving some for garnish. Mix well to combine all ingredients.
  6. Spoon the potato mixture evenly back into the empty potato skins. Place the filled skins into the prepared baking dish.
  7. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the Monterey Jack cheese. Sprinkle this cheese mixture evenly over the filled potatoes.
  8. Bake for 20 to 25 minutes, or until the topping is melted, bubbly, and lightly golden brown.
  9. Remove from the oven, let stand for 5 minutes, then garnish with the remaining green onions before serving.

Notes

  • You can prepare this casserole up to the baking step a day ahead. Cover and refrigerate, then add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For an extra rich flavor, substitute heavy cream for the milk.
  • If you prefer a crispier topping, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://whiskdaily.com/baked-potato-casserole-recipe-easy/