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Loaded Twice Baked Potato Casserole with Bacon and Cheese

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American
Servings 8 generous portions

Equipment

  • Large pot For boiling potatoes
  • Potato masher or hand mixer To mash the potatoes to your desired consistency
  • Mixing bowls One large bowl for mixing everything together
  • 9x13-inch baking dish A classic casserole size, but any oven-safe dish of similar volume will do
  • Oven Preheated and ready to bring this dish to life
  • Aluminum foil To cover the casserole during the first part of baking
  • Rubber spatula or wooden spoon For mixing and spreading evenly

Ingredients
  

  • 3 pounds russet potatoes – scrubbed peeled, and cut into chunks (you want starchy potatoes for fluffiness)
  • 1 cup sour cream – full-fat for that creamy tang
  • 1/2 cup whole milk – warmed slightly before mixing
  • 1/2 cup unsalted butter – melted for that rich potato base
  • 1 1/2 cups sharp cheddar cheese – shredded divided
  • 1 cup cooked bacon – crumbled about 10 slices
  • 1/2 cup green onions – thinly sliced green and white parts
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Optional but awesome

  • 1/2 cup cream cheese – for extra richness
  • Extra bacon and cheese – for topping highly recommended
  • Chopped parsley or chives – for a fresh finish

Instructions
 

Boil the Potatoes

  1. Place the peeled and chopped russet potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.

Mash and Mix

  1. Drain the potatoes well and return them to the pot or transfer to a large mixing bowl. Add the melted butter, sour cream, warm milk, garlic powder, salt, and pepper. Mash until smooth (or a little chunky if you like some texture). Stir in half of the shredded cheese, most of the bacon, green onions, and cream cheese if using.

Assemble the Casserole

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread the potato mixture evenly in the dish. Top with the remaining shredded cheese and sprinkle the rest of the bacon over the top.

Bake to Perfection

  1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is bubbling and lightly golden.

Garnish and Serve

  1. Sprinkle with fresh parsley or chives just before serving for a pop of color and freshness.