Twice Baked Potato Casserole
Ultimate Creamy Twice Baked Potato Casserole – Easy, Cheesy & Perfect for Potlucks!
Each bite of this Twice Baked Potato Casserole has all your favorite flavors- creamy potatoes, cheesy shredded cheese, and smoky bacon. Simply YUM!
Servings 12 servings
Calories 532kcal
Ingredients
For the casserole:
- 1 pound bacon (divided use)
- 5 pounds peeled russet potatoes, 1-inch diced
- 8 ounces (1 block) cream cheese, softened to room temperature
- 1 cup sour cream
- ⅓ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 ½ cups freshly shredded cheddar cheese
- 2 sliced green onions
For topping:
- 1 ½ cups freshly shredded cheddar cheese
For serving: (optional)
- crumbled bacon (part of the one pound of bacon above)
- 1 sliced green onion
Instructions
- Cook bacon until crispy and place on paper towels to remove any excess grease then crumble bacon.
- Add 5 pounds peeled russet potatoes, 1-inch diced to a large stockpot and cover them with cold water (about 2 inches over the potatoes.) Place over high heat, and bring to a boil.
- Once at a boil, reduce heat to medium-low and lightly boil them until just fork tender but not falling apart, 15-20 minutes.
- Drain the potatoes well, then place them back into the hot pot and let them sit for 5 minutes. This will help some of the excess water evaporate off the potatoes.
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium-sized bowl, whip 8 ounces (1 block) cream cheese, softened to room temperature until smooth. Add 1 cup sour cream and whip again until smooth.
- Add 1/3 cup milk, slowly stir it in fully.
- Then stir in ¾ of the cooked bacon, 2 sliced green onions, 1 1/2 cups freshly shredded cheddar cheese 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper,
- Add the creamy mixture to the pot with the potatoes and stir to combine, so the potatoes are coated. Carefully stir, so you don’t break up the potatoes too much.
- Add the mixture to the prepared baking dish. Cover with 1 1/2 cups freshly shredded cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly, and the cheese has started to brown.
- Top with the remaining crumbled bacon and 1 sliced green onion and serve immediately.
