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Ultimate Loaded Twice Baked Potato Casserole

Close-up of a delicious baked potato casserole half, stuffed with creamy filling, melted cheese, and crispy bacon bits.
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Make this creamy, cheesy, and bacon-loaded potato casserole. It captures the flavor of twice-baked potatoes in an easy-to-serve dish, perfect for potlucks or holiday dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Pierce the potatoes several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until tender.
  2. While potatoes bake, cook the bacon until crisp. Drain and set aside.
  3. Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop the flesh out of the skins into a large bowl, leaving about 1/4 inch of potato in the skins. Set the empty skins aside on a baking sheet.
  4. Add the softened cream cheese, sour cream, milk, melted butter, eggs, salt, and pepper to the potato flesh. Beat with an electric mixer until smooth and creamy.
  5. Stir in 1 cup of the shredded cheddar cheese and most of the crumbled bacon, reserving some for topping. Mix until just combined.
  6. Spoon the potato mixture evenly back into the reserved potato skins.
  7. Place the filled skins onto a baking sheet. Top each skin with the remaining bacon and a sprinkle of extra cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Garnish with sliced green onions before serving.

Notes

  • You can prepare this casserole up to 24 hours ahead. Cover and refrigerate before the final baking step. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • For a make-ahead freezer option, assemble the casserole completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding time as needed.
  • This recipe is excellent for potlucks because it travels well and stays warm longer than individual baked potatoes.

Nutrition

Find it online: https://cookingzenith.com/baked-potato-casserole/