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Twice Baked Potato Casserole: A Creamy Delight Awaits!

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A creamy and delicious Twice Baked Potato Casserole that combines the flavors of baked potatoes with cheese, sour cream, and optional bacon bits, topped with breadcrumbs for a crunchy finish.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • ½ cup bacon bits (optional or substitute with veggie bacon if desired)
  • 1 cup breadcrumbs for topping
  • to taste chopped green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and pierce the russet potatoes with a fork. Bake them directly on the oven rack for about 45 minutes, or until tender.
  3. Allow the potatoes to cool slightly. Cut them in half and scoop out the insides into a large mixing bowl.
  4. To the potato flesh, add sour cream, half of the shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
  5. If using bacon bits, gently fold them into the mixture.
  6. Pour the potato mixture into a greased baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese and breadcrumbs over the top.
  7. Bake in the preheated oven for another 20-25 minutes, until the top is bubbly and golden brown.
  8. Remove from the oven and let it cool for a few minutes before topping with chopped green onions.
  9. Serve and enjoy!

Notes

  • For a vegetarian option, use veggie bacon or omit the bacon altogether.
  • Feel free to add other toppings like chives or additional cheese.

Nutrition

Keywords: Twice Baked Potato Casserole, creamy potato casserole, baked potato recipe

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