This Creamy Bacon and Cheddar Twice-Baked Potato Casserole takes comfort food to the next level with fluffy mashed potatoes baked to golden perfection. Loaded with cheddar cheese, sour cream, and crispy bacon, this indulgent casserole is the ultimate crowd-pleaser for family dinners, holiday feasts, or any gathering where hearty and flavorful dishes are a must. It’s an effortless combination of creamy texture and savory ingredients, making every bite rich, cheesy, and deeply satisfying.
Ingredients:
- 2 pounds of baking potatoes, like Russets, thoroughly cleaned and pricked with a fork.
- ½ cup unsalted butter, cubed
- ⅔ cup sour cream (lite version can be used)
- ½ cup milk (whole or your choice)
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 3 cups shredded cheese (cheddar blend is preferred)
- 10–12 strips bacon, cooked and diced (reserve 2 tablespoons for topping)
- ⅓ cup green onions (reserve 2 tablespoons for garnish)
Instructions:
- Preheat Oven: Set your oven to 400°F (200°C) and prepare a baking dish by greasing it lightly or spraying with non-stick cooking spray.
- Prepare the Potatoes: Pierce the potatoes with a fork and bake them directly on the oven rack for about 50–60 minutes or until tender. Allow them to cool enough to handle, then peel and mash the potatoes into a smooth consistency.
- Mix the Ingredients: In a large mixing bowl, combine the mashed potatoes with butter, sour cream, milk, salt, and pepper. Stir until creamy and well-blended.
- Fold in the Add-Ins: Stir in 2½ cups of shredded cheese, diced bacon (save 2 tablespoons for topping), and the green onions (reserving 2 tablespoons for garnish).
- Assemble the Casserole: Spoon the potato mixture into your prepared baking dish, spreading it evenly. Top with the remaining ½ cup of shredded cheese and reserved bacon.
- Bake: Bake in the preheated oven for 20–25 minutes or until the cheese is melted and bubbly. If you prefer a slightly crispy top, broil for an additional 2–3 minutes.
- Garnish and Serve: Once baked, remove from the oven and sprinkle the reserved green onions on top for a fresh pop of color and flavor. Serve hot.
Conclusion:
This Creamy Bacon and Cheddar Twice-Baked Potato Casserole is a comforting dish that brings warmth to any table. It’s the perfect make-ahead side dish for potlucks, holidays, or weekend dinners, offering the creamy, cheesy satisfaction of twice-baked potatoes without the fuss of individual portions. You can also customize it by adding more cheese or toppings to suit your taste.
Creamy Bacon and Cheddar Twice-Baked Potato Casserole
A rich and indulgent potato casserole loaded withsour cream, cheddar cheese, and crispy bacon, topped with green onions for theperfect balance of creamy and savory.
Ingredients
- 2 pounds of baking potatoes like Russets, thoroughly cleaned and pricked with a fork.
- ½ cup unsalted butter cubed
- ⅔ cup sour cream lite version can be used
- ½ cup milk whole or your choice
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cups shredded cheese cheddar blend is preferred
- 10 –12 strips bacon cooked and diced (reserve 2 tablespoons for topping)
- ⅓ cup green onions reserve 2 tablespoons for garnish
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and prepare a baking dish by greasing it lightly or spraying with non-stick cooking spray.
- Prepare the Potatoes: Pierce the potatoes with a fork and bake them directly on the oven rack for about 50–60 minutes or until tender. Allow them to cool enough to handle, then peel and mash the potatoes into a smooth consistency.
- Mix the Ingredients: In a large mixing bowl, combine the mashed potatoes with butter, sour cream, milk, salt, and pepper. Stir until creamy and well-blended.
- Fold in the Add-Ins: Stir in 2½ cups of shredded cheese, diced bacon (save 2 tablespoons for topping), and the green onions (reserving 2 tablespoons for garnish).
- Assemble the Casserole: Spoon the potato mixture into your prepared baking dish, spreading it evenly. Top with the remaining ½ cup of shredded cheese and reserved bacon.
- Bake: Bake in the preheated oven for 20–25 minutes or until the cheese is melted and bubbly. If you prefer a slightly crispy top, broil for an additional 2–3 minutes.
- Garnish and Serve: Once baked, remove from the oven and sprinkle the reserved green onions on top for a fresh pop of color and flavor. Serve hot.