Loaded Twice Baked Potato Casserole Recipe
Lady, this loaded twice baked potato casserole wears extra toppings proudly tonight. You pile on cheese, bacon, and drama without apology. Guests hover nearby pretending casual interest again. Every forkful lands creamy, crispy, outrageously satisfying bliss. You remain composed, obviously, while serving greatness from one dish effortlessly there.
This casserole stuffs fluffy potatoes with sour cream, cheese, bacon, and green onions. Bake twice for creamy centers and crisp edges. Keep mash smooth for softness or rustic for texture. Add jalapenos or ranch seasoning easily. Store covered three days. Freeze portions well for later cravings too.
Loaded Twice Baked Potato Casserole Recipe
Loaded twice baked potato casserole blends creamy potatoes, cheese, bacon, and toppings into a rich baked side dish.
Ingredients
Equipment
Method
- Heat oven to 375F and grease a casserole dish.
- Mash warm potatoes with butter until mostly smooth.
- Add sour cream, milk, salt, and pepper. Stir until creamy.
- Fold in 1 cup cheddar, half the bacon, and half the green onions.
- Spread mixture into dish and create ridges for crisp golden spots.
- Top with remaining cheddar and bacon.
- Bake until bubbling and golden. Finish with remaining onions and dollops of sour cream.
Notes
For softer texture, mash very smooth and add extra milk. For crispier edges, bake uncovered longer. Freeze cooled portions tightly wrapped up to 2 months. Rest 10 minutes before scooping. Customize with jalapenos, pepper jack, garlic, or ranch seasoning. Store covered in refrigerator up to 3 days.
