Twice Baked Potato Casserole
This Twice Baked Potato Casserole takes loaded baked potatoes and turns them into a easy cheesy side dish. A simple, crowd-pleasing recipe for weeknight dinners and holiday meals alike.
Servings: 8 servings
Ingredients
- 1 1/2 pounds russet potatoes about 4 medium
- 2 cups freshly shredded cheddar cheese divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/2 cup (1 stick) butter softened to room temperature (not melted)
- 1/2 teaspoon garlic powder
- 8 slices bacon cooked and crumbled
- 3 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Scrub the potatoes clean, pierce each a few times with a fork, and bake on a sheet pan for about 45 minutes, or until fork tender. (Alternatively, microwave on high for 10 to 11 minutes.)
- Once cool enough to handle but still warm, slice each potato in half and use a dish towel to hold them while you scoop the flesh into a stand mixer or large bowl.
- Sprinkle the potatoes with salt and stir with a whisk attachment (or by hand) just to break up large pieces.
- Add the milk, sour cream, softened butter, garlic powder, crumbled bacon (reserve 1 tablespoon for topping), green onions (reserve 1 tablespoon for topping), Parmesan, and 1¼ cups of the cheddar. Stir for about 30 seconds, just until combined. Do not overmix or the potatoes will turn gummy.
- Spoon the mixture into a greased 8 or 9-inch baking dish. Top with the remaining cheddar and the reserved bacon and green onions.
- Bake at 400°F for about 10 minutes, or until the cheese is melted and the casserole is heated through.
- Serve immediately.
Notes
- Make ahead. Assemble through step 5 the night before, cover, and refrigerate. Cook time will be 30 to 40 minutes from cold.
- Russet potatoes work best. Their starchy flesh gives the fluffiest, creamiest result. Yukon Gold will work but the texture is denser.
- Don't overmix. Stir just until combined. Overworking makes the potatoes gummy.
- Shred your own cheese. Block cheese melts smoother than pre-shredded.
- Crunchy topping. Top with 1/2 cup crushed potato chips, Ritz crackers, panko, or cornflakes just before baking. After baking, turn the broiler to high and broil for 2-3 minutes to crisp the topping. Watch carefully and don't let it burn.
- Storage. Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat single portions in the microwave, or warm a larger portion covered in a 350°F oven for 15 to 20 minutes.
- Freezer. Best frozen before baking. Cover tightly and freeze up to 2 months. Thaw overnight and bake.
Nutrition
Calories: 369kcal | Carbohydrates: 18g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 530mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 6mg | Calcium: 290mg | Iron: 1mg
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