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Twice Baked Potato Casserole

What happens when you marry twice baked potatoes and loaded baked potatoes? You get a loaded twice baked potato casserole that is amazing comfort food!
Prep Time45 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Keyword: loaded twice baked potato casserole
Servings: 12
Calories: 282kcal
Author: Deanne Frieders, This Farm Girl Cooks

Ingredients

  • 5 lbs Yukon Gold Potatoes
  • 2 tsp onion powder
  • 8 oz sour cream
  • 8 oz cream cheese
  • 2 cups shredded cheddar cheese
  • 3/4 cups bacon bits
  • 4 green onions green parts only, snip with scissors

Instructions

TO COOK THE POTATOES

  • Preheat your oven to 425 degrees F. Prick potatoes several times with a fork to allow steam to escape. Place the potatoes in the oven and bake, 50-60 minutes until the potatoes are done and can easily be pierced with a sharp knife.

TO ASSEMBLE THE CASSEROLE

  • Cool potatoes slightly until they're warm enough to handle. Cut potatoes into quarters and add to a large bowl.
  • Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, add the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.

TO COOK THE LOADED TWICE BAKED POTATO CASSEROLE

  • ┬áPreheat oven at 375 degrees. Cover with casserole with foil.
  • ┬áBake for 50-55 minutes until it is heated through.

Notes

If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time.
Garnish top with green onion and bacon.