Description
Creamy, cheesy, and loaded with flavor, this Twice Baked Potato Casserole takes everything you love about twice-baked potatoes and turns it into a crowd-pleasing, sharable dish perfect for any occasion.
Ingredients
Scale
- 6 large russet potatoes, baked and cubed
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- 1/3 cup chopped green onions
- 1 cup cooked crumbled bacon
- 4 tablespoons butter, melted
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, mash baked potato cubes slightly, leaving some chunks.
- Add sour cream, cream cheese, 1 cup cheddar cheese, green onions, and melted butter. Stir to combine.
- Spread the mixture evenly into the prepared dish.
- Top with remaining cheddar cheese and sprinkle bacon over the top.
- Bake uncovered for 25 to 30 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes, garnish with more green onions if desired, and serve warm.
Notes
- Use baked potatoes for the best flavor and texture.
- Don’t overmix—leave some potato chunks for a rustic feel.
- Add jalapeños for a spicy twist or swap in different cheeses to change the flavor.