Twice Baked Potato Casserole

5 from 29 votes

Topped with bacon, cheddar cheese, and green onions, this Twice Baked Potato Casserole is a fun twist on classic twice baked potatoes. Creamy mashed potatoes are loaded up with toppings for a side dish that the family will request again and again.

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: baked potato casserole, cheesy potato casserole, loaded mashed potato casserole

Servings:

Calories: 714kcal

Author: Jill

Ingredients

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

Instructions

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.

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