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Creamy Twice-Baked Loaded Potato Casserole Recipe with Bacon and Cheese

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A creamy, cheesy twice-baked potato casserole loaded with crispy bacon and a blend of three cheeses, perfect for comforting weeknight dinners or potlucks.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams), baked and scooped out
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 4 ounces cream cheese, softened
  • ½ cup sour cream (120 ml)
  • 3 tablespoons unsalted butter, melted
  • ½ cup whole milk (120 ml)
  • 3 stalks green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and prick with a fork. Bake on a baking sheet for 45-60 minutes until tender.
  2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cool.
  3. When potatoes are cool enough to handle, slice off the top third and scoop out the insides into a large bowl, leaving skins intact.
  4. Mash potato flesh until mostly smooth using a potato masher or fork.
  5. Stir in cream cheese, sour cream, melted butter, and milk until creamy and smooth. Add more milk if too thick.
  6. Season with garlic powder, onion powder, salt, and pepper to taste.
  7. Reserve ½ cup of shredded cheddar and mozzarella cheese for topping. Fold remaining cheese, crumbled bacon, and chopped green onions into the potato mixture.
  8. Spoon mixture into a greased 9×13-inch baking dish. Smooth the top and sprinkle reserved cheese evenly over it.
  9. Bake at 350°F (175°C) for 25-30 minutes until cheese is melted, bubbly, and edges are golden brown.
  10. Let casserole rest for 5 minutes before serving. Garnish with extra green onions or sour cream if desired.

Notes

If prepping ahead, assemble casserole and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking from cold. Avoid overmixing potatoes to prevent gluey texture. Use turkey bacon or dairy-free substitutes for leaner or lactose-free versions.

Nutrition

Keywords: twice-baked potatoes, loaded potato casserole, bacon and cheese casserole, comfort food, make-ahead casserole, cheesy potato bake

Find it online: https://milacook.com/creamy-twice-baked-loaded-potato-casserole-recipe-with-bacon-and-cheese/