Loaded Twice Baked Potato Casserole
Loaded Twice Baked Potato Casserole is a creamy, cheesy, and comforting side dish packed with tender potatoes, crispy bacon, sour cream, cheddar cheese, and flavorful seasonings. It has all the delicious flavors of a classic twice baked potato but is served as an easy casserole that everyone can scoop and enjoy.
This hearty casserole is perfect for family dinners, holiday meals, potlucks, and weekend gatherings. The potatoes can be prepared ahead of time, making this recipe especially convenient when you are cooking for a crowd.
Ingredients List
Serving, Prep Time, Cooking Time, Calories
Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 410 calories per serving
Why You Will Love This Recipe
Creamy and Cheesy
Mashed potatoes are combined with sour cream, butter, cheddar, and mozzarella to create a rich and creamy texture.
Classic Loaded Potato Flavor
Bacon, green onions, cheese, and creamy potatoes bring all the familiar flavors of a loaded baked potato together in one dish.
Perfect for Gatherings
The casserole makes plenty of servings, making it a wonderful choice for family dinners, holidays, potlucks, and parties.
Easy to Prepare
Instead of preparing individual twice baked potatoes, everything is combined in one baking dish.
Make Ahead Friendly
You can assemble the casserole ahead of time and bake it when you are ready to serve.
Step By Step Instructions
Prepare the Potatoes
Peel the russet potatoes and cut them into evenly sized pieces. Place them in a large pot and cover with cold water.
Add a little salt to the water and bring it to a boil. Cook the potatoes until they are fork tender, usually about 15 to 20 minutes.
Drain the Potatoes
Drain the potatoes thoroughly and return them to the warm pot. Allow them to sit for a minute so excess moisture can evaporate.
Mash the Potatoes
Mash the potatoes until mostly smooth. A few small pieces can remain if you prefer a slightly rustic texture.
Add the Creamy Ingredients
Add sour cream, milk, melted butter, garlic powder, salt, black pepper, and smoked paprika.
Stir gently until everything is well combined and creamy.
Add the Cheese
Fold in 1 cup of shredded cheddar cheese and 1/4 cup of shredded mozzarella cheese.
Reserve the remaining cheese for the top of the casserole.
Add the Bacon and Green Onions
Fold most of the chopped bacon and sliced green onions into the potato mixture. Reserve a little of each for garnish.
Prepare the Baking Dish
Preheat the oven to 375°F. Lightly grease a 9 by 13 inch baking dish.
Transfer the potato mixture into the prepared dish and spread it into an even layer.
Add the Cheese Topping
Sprinkle the remaining cheddar and mozzarella cheese evenly over the potatoes.
Add the reserved bacon on top for extra flavor.
Bake the Casserole
Place the casserole in the preheated oven and bake uncovered for about 25 to 30 minutes, or until the cheese has melted and the edges are hot and bubbly.
Garnish and Serve
Remove the casserole from the oven and let it rest for several minutes.
Top with sliced green onions and fresh parsley if desired. Serve warm.
Variations To Try
Loaded Ranch Potato Casserole
Add a packet of ranch seasoning to the potato mixture for a creamy ranch flavor.
Extra Cheesy Potato Casserole
Increase the amount of cheddar and mozzarella for an even cheesier casserole.
Jalapeño Loaded Potatoes
Add finely chopped jalapeños to the potato mixture for a flavorful kick.
Broccoli Cheddar Potato Casserole
Add cooked broccoli florets before baking. The broccoli pairs beautifully with the creamy cheddar potatoes.
Garlic Herb Potato Casserole
Add fresh parsley, chives, rosemary, or thyme for extra herbal flavor.
Freezing Or Restoring
Freezing
Allow the casserole to cool completely before freezing. Cover the baking dish tightly with freezer safe wrap and foil.
For the best quality, use it within 1 to 2 months.
Reheating
Thaw the casserole in the refrigerator overnight. Cover it with foil and reheat in a 350°F oven until heated through.
Remove the foil during the final few minutes so the cheese topping becomes warm and slightly golden.
Recipe Notes
Russet potatoes work especially well because they create a fluffy and creamy mashed potato base.
Drain the potatoes thoroughly before mashing to prevent the casserole from becoming watery.
Freshly shredded cheese melts more smoothly than pre shredded cheese.
Cook the bacon until crisp before adding it to the casserole so it retains some texture.
You can assemble the casserole several hours ahead and refrigerate it until ready to bake.
Let the casserole rest for a few minutes after baking so it is easier to scoop and serve.
FAQs
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you are ready to bake. Add a few extra minutes to the baking time if it is going directly from the refrigerator to the oven.
Can I use leftover mashed potatoes?
Yes. Leftover mashed potatoes work very well. You may need to adjust the amount of milk depending on how thick the potatoes are.
What potatoes are best for this recipe?
Russet potatoes are an excellent choice because they become light and fluffy when mashed.
Can I use turkey bacon?
Yes. Turkey bacon can be used as an alternative, although the flavor and texture will be slightly different.
Can I make this without bacon?
Absolutely. Simply leave out the bacon or replace it with cooked mushrooms, green onions, or another favorite topping.
Can I add cream cheese?
Yes. Adding softened cream cheese can make the casserole even richer and creamier.
How should I store leftovers?
Place leftover casserole in an airtight container and refrigerate promptly. Reheat thoroughly before serving.
Conclusion
Loaded Twice Baked Potato Casserole combines creamy mashed potatoes, melted cheese, crispy bacon, sour cream, and green onions into one comforting dish. It delivers all the flavors of a loaded twice baked potato without the extra work of preparing individual potatoes.
This casserole is an excellent choice for holiday dinners, potlucks, family meals, and special gatherings. Prepare it ahead of time, bake until golden and bubbly, and serve it warm for a side dish that is sure to be a favorite.
Loaded Twice Baked Potato Casserole
Course: Dinner Recipe8
servings20
minutes45
minutes410
kcalIngredients
3 pounds russet potatoes
• 8 oz sour cream
• 1/2 cup milk
• 4 tablespoons butter, melted
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 6 slices cooked bacon, chopped
• 3 green onions, sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh parsley, optional
Directions
- Peel the potatoes and cut them into evenly sized pieces. Place them in a large pot, cover with cold water, and add a little salt.
- Bring the water to a boil and cook the potatoes for about 15 to 20 minutes, or until they are fork tender.
- Drain the potatoes thoroughly and return them to the warm pot. Mash until mostly smooth.
- Add sour cream, milk, melted butter, garlic powder, salt, black pepper, and smoked paprika. Stir until creamy and well combined.
- Fold in 1 cup of cheddar cheese, 1/4 cup of mozzarella cheese, most of the chopped bacon, and sliced green onions.
- Preheat the oven to 375°F and lightly grease a 9 by 13 inch baking dish.
- Transfer the potato mixture into the baking dish and spread it evenly.
- Sprinkle the remaining cheddar and mozzarella cheese over the top. Add the remaining bacon.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and the casserole is hot and bubbly.
- Let the casserole rest for a few minutes. Garnish with fresh green onions or parsley and serve warm.
Recipe Video
Notes
- Russet potatoes work best because they create a fluffy and creamy texture. Drain the potatoes well before mashing to prevent a watery casserole. Freshly shredded cheese melts especially well. You can assemble the casserole several hours ahead and refrigerate it until ready to bake. Let the finished casserole rest for a few minutes before serving.
