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Ultimate Twice Baked Potato Casserole

Close-up of a freshly baked Twice Baked Potato Casserole half topped with melted cheddar cheese and chives.
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This recipe transforms individual twice-baked potatoes into a creamy, cheesy casserole perfect for potlucks or family dinners. It is a simple, hearty side dish.

Ingredients

Scale
  • 5 lbs Russet potatoes, scrubbed
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup cooked bacon, crumbled (optional)
  • 1/2 cup chopped green onions or chives (optional)
  • 1 cup shredded Monterey Jack cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Cut each potato in half lengthwise. Scoop the flesh out of the skins into a large bowl, leaving about a 1/4-inch shell of potato skin remaining.
  5. Place the empty potato skins on a baking sheet.
  6. To the scooped potato flesh, add the warm milk, softened butter, sour cream, salt, pepper, and garlic powder. Mash until smooth and creamy.
  7. Stir in 1 1/2 cups of the cheddar cheese, the crumbled bacon (if using), and the green onions (if using). Mix well.
  8. Spoon the potato mixture evenly back into the reserved potato skins, mounding it slightly.
  9. Place the filled skins into a 9×13 inch baking dish.
  10. Top the filled potatoes evenly with the remaining 1/2 cup cheddar cheese and the Monterey Jack cheese (if using).
  11. Bake at 375 degrees Fahrenheit for 20 to 25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  12. Let stand for 5 minutes before serving this family favorite potato bake.

Notes

  • For a make ahead potato casserole, prepare the filled potatoes through step 6. Cover the dish tightly with foil and refrigerate for up to 2 days. Before baking, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the baking time if needed.
  • To handle large batches for potlucks, you can use two 9×13 inch dishes or transfer the filling into a large 4-quart casserole dish without the skins for a true loaded potato casserole bake.
  • If you prefer a crispier topping, place the dish under the broiler for the last 1 to 2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://miameal.com/twice-baked-potato-casserole-recipe/