Twice Baked Potato Casserole

5 from 1 vote

Introducing the BEST twice baked potato casserole you will ever make! Loaded with tender baked potatoes, bacon, and cheese then baked together in a delicious creamy casserole.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Keyword: twice baked potato casserole

Servings: people

Author: Alyssa Rivers

Ingredients

5 pounds russet potatoes
olive oil for rubbing
10-12 slices bacon, cooked, crumbled, and divided
¾ cup salted butter softened
1 cup sour cream
1 cup half and half, or milk
2 cups cheddar cheese, shredded and divided
½ teaspoon onion powder
1 ½ teaspoons Kosher salt
½ teaspoon pepper
3 green onions, sliced

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Scrub 5 pounds russet potatoes clean. Wipe them dry and rub them with olive oil . Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
Cook and crumble the 10-12 slices bacon,. Reserve 1/4 cup for the top of the casserole.
Once the potatoes are done cooking, remove them from the oven, then decrease the temperature to 350 degrees Fahrenheit.
Remove the skins from the potatoes. Cut them into chunks and add them to a large mixing bowl.
Add ¾ cup salted butter, 1 cup sour cream, 1 cup half and half, ½ teaspoon onion powder, 1 ½ teaspoons Kosher saltand ½ teaspoon pepper.
Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.
Stir in 1 1/2 cups shredded cheese and 1/2 cup bacon crumbles.
Add the potato mixture to a lightly greased 9 x 13 baking dish.
Top the casserole with the remaining 1/2 cup of cheddar cheese and reserved bacon.
Bake for 25-30 minutes or until hot and bubbly.
Top with 3 green onions, sliced, and enjoy!

Nutrition

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