This loaded Twice Baked Potato Casserole is the ultimate side dish for any holiday or occasion, featuring tender baked and smashed potatoes with all of the best baked potato toppings including cheese, sour cream, bacon, and green onions.
Course Side Dish
Cuisine American
Keyword Twice Baked Potato Casserole
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 12servings
Calories 500kcal
Author Michelle
Ingredients
8medium Russet potatoes(about 6 pounds) washed and dried
3tablespoonsolive oil
½poundthick sliced baconchopped
1cupsalted butter softened and cut into slices
1cupsour cream
1cuphalf-and-half
1cupfreshly shredded cheddar cheese
2green onions thinly sliced
Salt and pepper to taste
Toppings
1cupfreshly shredded cheddar
2green onionsthinly sliced
Instructions
Preheat the oven to 400°F.
Place potatoes onto a baking sheet. Brush olive oil onto potatoes.
Bake for 40 minutes, until easily sliced through.
While the potatoes cook, place bacon in a large skillet over medium heat. Cook until crispy. Then drain. Place on paper towels. Pat top with paper towels. Set aside.
Remove potatoes and allow to cool enough to handle safely.
When potatoes are done cooking, decrease the temperature to 350°F.
Leave the skins on 2 potatoes, and peel the remaining potatoes. Discard skins.
Cut each potato into quarters. Transfer to a large mixing bowl.
To the mixing bowl, add butter, sour cream, half and half, shredded cheese, and green onions. Reserve 2 tablespoons bacon, and add the rest to the mixing bowl.
Smash the potato mixture with a potato masher until well combined and creamy (some potato lumps are okay since it's baked potatoes).
Add mixture to a 9"x13" casserole dish.
Top the casserole with remaining shredded cheese and reserved bacon.
Bake, uncovered, for 20-25 minutes.
Top with sliced green onions and serve warm
Video
Notes
Storage: Store leftovers covered in the refrigerator for up to 5 to 7 days. Reheat the whole casserole in the oven at 350°F until heated through and bubbly or in individual servings in the microwave.
Make Ahead: After preparing all of the ingredients in the casserole dish, cover and store in the refrigerator for up to two days. When ready to bake, bake at 350°F, adding an additional 10 to 15 minutes to the baking time to account for the cold dish.
Freezer Instructions: Prepare the recipe through step 12, adding all of the ingredients to the casserole dish and topping with cheese. Then cover and freeze for up to 3 to 6 months. To use, thaw in the refrigerator overnight. Then bake at 350°F, adding an additional 10 to 15 minutes to the cook time to account for the cold dish. Cook until the cheese is melted and bubbly and the center is heated through.