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Ultimate Loaded Twice Baked Potato Casserole

Close-up of a twice-baked potato casserole half, stuffed with creamy mashed potatoes, topped with melted cheddar cheese and chives.
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Create the ultimate comfort food with this rich, creamy, and cheesy potato casserole. This recipe combines the best elements of twice-baked potatoes, bacon, and sharp cheddar for a family favorite side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 lbs russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
  • 1/2 cup crumbled cooked bacon
  • 1/4 cup chopped fresh chives, plus more for garnish
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Rub them lightly with olive oil and sprinkle with 1 teaspoon of salt.
  3. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
  4. Remove the potatoes from the oven and let them cool until you can safely handle them, about 15 minutes.
  5. Reduce the oven temperature to 375 degrees F.
  6. Slice the cooled potatoes in half lengthwise. Scoop the flesh out of each half into a large bowl, leaving about a 1/4 inch shell of potato skin intact. Place the potato shells on a baking sheet.
  7. To the bowl with the potato flesh, add the warm milk, softened butter, cream cheese, sour cream, 1 cup of cheddar cheese, cooked bacon, chives, pepper, and garlic powder.
  8. Use a potato masher or an electric mixer on low speed to mash and mix the ingredients until they are smooth and creamy. Do not overmix.
  9. Spoon the creamy potato mixture evenly back into the reserved potato skins. Mound the mixture slightly.
  10. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the filled potatoes.
  11. Bake at 375 degrees F for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden brown.
  12. Remove from the oven, let it rest for 5 minutes, then garnish with extra fresh chives before serving.

Notes

  • For the best texture, warm your milk and soften your cream cheese and butter before mixing. This prevents lumps in your creamy potato base.
  • If you prefer a crispier topping, place the casserole under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • You can prepare this entire potato casserole ahead of time. Cover it and refrigerate for up to 24 hours. Add 10-15 minutes to the final bake time if cooking directly from the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/ultimate-loaded-potato-casserole/