Twice Baked Potato Casserole

overhead view of loaded potato casserole in white baking dish.

Twice Baked Potato Casserole

This loaded potato casserole is the perfect side dish to feed a crowd. Guests love it and it's simple to pull together.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 40

Servings

Calories 436kcal

Author Karly Campbell

Ingredients

8 medium russet potatoes
1 tablespoon olive oil
1 1/4 cup sour cream
4 ounces cream cheese
1 pound bacon fried and crumbled
2 cups shredded cheddar
¼ cup chopped green onions
1 teaspoon minced garlic
1 teaspoon salt plus more for potatoes
1 teaspoon cracked pepper

Instructions

Preheat oven to 400 degrees.
Rub the oil over the potatoes and sprinkle with salt.
Bake for 45 minutes to an hour, until potatoes are tender and cooked through.
Reduce oven to 350 degrees.
Let potatoes cool for 15 minutes and then chop into bite-sized pieces.
Add the potatoes to a large mixing bowl with the sour cream.
Microwave the cream cheese until very soft and add to the potatoes. Stir to coat.
Mix the bacon and cheddar together in a small bowl. Add half of the mixture to the potatoes.
Add the green onions, garlic, salt, and pepper to the potatoes. Stir well to combine. The potatoes will begin to break down a bit as you stir. For a smoother consistency, keep stirring. For a chunkier consistency, stir gently until just combined.
Scoop potato mixture into a 9x13 baking dish.
Sprinkle the reserved cheese mixture over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes.
Sprinkle with additional green onions before serving, if desired.

Video

Notes

If you're in a hurry, you can microwave the potatoes until fork tender rather than baking them, though we do like the texture best when the potatoes are baked.

You may swap the sour cream for 0% fat Greek yogurt to make this a bit healthier.

We use sharp cheddar, but any variety of cheese you like should work well here.

Nutrition