Twice Baked Potato Casserole

baked potato casserole in a white dish with a scoop missing

Nothing says comfort food like Twice Baked Potato Casserole! A mouthwatering casserole full of tender russet potatoes, gooey cheddar cheese, and creamy filling full of sour cream, onion, and BACON!

5 from 4 votes

Print Pin

Course: Vegetarian

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 449kcal

Author: Jennifer Stewart

Equipment

Ingredients

4 cups mashed potatoes store bought or homemade
2 cups sharp cheddar cheese divided
½ cup sour cream
¼ cup milk
3 tablespoons unsalted butter melted
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
½ cup bacon cooked, chopped
¼ cup green onions sliced
Cooking spray

Instructions

Preheat the oven to 350F. Prepare a 8x8 casserole dish with cooking spray.
In a large bowl, combine the mashed potatoes, 1 cup cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
Stir to combine.
Spread into the prepared baking dish.
Top with remaining cheese.
Baked for 20-25 minutes or until the cheese is melted and the internal temperature is 165F.
Remove from the oven and top with chopped bacon and green onions. Serve warm!

Notes

You can use creamy or chunky potatoes.
For more color, try Yukon gold or mini red potatoes and leave the skins on.
A potato masher makes the perfect consistency in my opinion!
Avoid extra prep fuss and buy Pre-made mashed potato and precooked bacon or cooke the bacon and potatoes ahead of time.
Forget the mess of potato being glued onto the baking dish and spray a nice layer of cooking spray.
Make this in the slow cooker too!
Serve your potato casserole with filling entrees like chicken, or crispy salad.
Make and freeze in advance for up to two months to have an easy dinner ready ahead of time!

This recipe first appeared on Savory Experiments.

Nutrition