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Judy John

Loaded Twice Baked Potato Casserole Recipe

Loaded twice baked potato casserole blends creamy potatoes, cheese, bacon, and toppings into a rich baked side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Side, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb russet potatoes baked and peeled
  • 6 tbsp butter softened
  • 1 cup sour cream
  • 1 cup milk warm
  • 1 tsp salt
  • 0.5 tsp black pepper
Loaded Mix Ins
  • 2 cups cheddar cheese shredded divided
  • 8 slices bacon cooked crumbled divided
  • 3 tbsp green onions chopped divided
  • 0.5 cup sour cream for topping optional

Equipment

  • Mixing Bowl
  • Potato Masher
  • Casserole Dish
  • Baking Sheet
  • Oven
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 375F and grease a casserole dish.
  2. Mash warm potatoes with butter until mostly smooth.
  3. Add sour cream, milk, salt, and pepper. Stir until creamy.
  4. Fold in 1 cup cheddar, half the bacon, and half the green onions.
  5. Spread mixture into dish and create ridges for crisp golden spots.
  6. Top with remaining cheddar and bacon.
  7. 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.