Twice Baked Potato Casserole Recipe

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 395kcal

Author: Becky Hardin

Creamy, cheesy, and decadent Twice Baked Potato Casserole is an easy to make side dish that everyone loves! This simple casserole checks all of the right boxes, with butter, bacon, and cheese in each soft, pillowy bite.

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Ingredients

8 medium russet potatoes baked and warm
4 tablespoons unsalted butter room temperature
⅔ cup sour cream
⅓ cup heavy cream plus more as needed
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded Colby Jack cheese divided
8 slices bacon cooked and crumbled, divided
5 green onions chopped, divided

Instructions

Preheat oven to 375°F. Spray a 1 ½-quart baking dish with nonstick spray. Set aside.
Slice the warm baked potatoes in half length-wise. Scoop the potato flesh out of the potato skins and place into a large mixing bowl. Add the butter and use a potato masher to mash the potatoes.
8 medium russet potatoes, 4 tablespoons unsalted butter
Stir in the sour cream, heavy cream, salt, and pepper. For a creamier casserole, add a little more cream.
⅔ cup sour cream, ⅓ cup heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper
Add 1 cup of cheese, half of the bacon, and half of the green onions. Mix well.
2 cups shredded Colby Jack cheese, 8 slices bacon, 5 green onions
Transfer the potato mixture to the prepared baking dish. Spread into an even layer and top with the remaining cheese and bacon.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for 10 more minutes, or until the cheese is melted and the casserole is warmed through. Garnish with green onions and serve.

Notes

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.

Nutrition