Twice Baked Potato Casserole
Looking for a great potato side dish? Twice Baked Potato Casserole is perfect! This delicious take on the classic twice baked potatoes recipe is full of flavor with ingredients like bacon, green onions, cheddar cheese, and sour cream. Your whole family will be asking you to make this again and again!
- 6 large potatoes
- 2/3 cup sour cream
- 1/2 cup milk or cream
- 1/4 cup butter
- 4 ounces cream cheese
- 1 pound bacon fully cooked and crumbled
- 2 cups shredded cheddar cheese divided
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon garlic powder
- 2 green onions diced
- salt and pepper to taste
Preheat oven to 375F.
Peel the potatoes (or partially peel if you like the potato skin in the casserole) and cut into 2-inch chunks. Place the potatoes in a large pot of water and bring to a boil over high heat. Boil until fork-tender.
Drain the potatoes then place them in a large mixing bowl. Add the milk/cream, sour cream, butter, and cream cheese. Mash the potatoes with a potato masher until they reach your desired consistency.
Add the cooked bacon (reserve some to sprinkle on top of the casserole), 1 1/2 cups of the cheddar cheese, chopped parsley, garlic powder, 1 of the diced green onions, salt, and pepper; stir well.
Scoop the potato mixture into a 2-quart glass baking dish. Top with the reserved bacon, 1/2 cup of cheddar cheese, and the remaining 1 diced green onion.
Bake the casserole at 375F for 25-30 minutes until it is hot and the cheese is melted.
Cool slightly before serving.