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Twice Baked Potato Casserole

A creamy and cheesy casserole that brings the beloved flavors of twice baked potatoes to the table, making it perfect for family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large russet potatoes
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • ½ cup bacon bits optional or substitute with veggie bacon if desired
  • 1 cup breadcrumbs for topping
Garnish
  • to taste chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and pierce the russet potatoes with a fork. Bake them directly on the oven rack for about 45 minutes, or until tender.
  3. Allow the potatoes to cool slightly. Cut them in half and scoop out the insides into a large mixing bowl.
  4. To the potato flesh, add sour cream, half of the shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
  5. If using bacon bits, gently fold them into the mixture.
Baking
  1. Pour the potato mixture into a greased baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese and breadcrumbs over the top.
  2. Bake in the preheated oven for another 20-25 minutes, until the top is bubbly and golden brown.
  3. Remove from the oven and let it cool for a few minutes before topping with chopped green onions.
  4. Serve and enjoy!

Notes

For a creative twist, try mixing in favorite ingredients like shredded smoked cheese or ranch dressing. Leftover baked potatoes can also be used in this recipe. Watch the casserole closely while baking to avoid burning.