Twice Baked Potato Casserole

Table of Contents

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!

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 532kcal

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.