Description
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
- Preheat your oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork. Bake them directly on the oven rack for about 45 minutes, or until tender.
- Allow the potatoes to cool slightly. Cut them in half and scoop out the insides into a large mixing bowl.
- 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.
- If using bacon bits, gently fold them into the mixture.
- Pour the potato mixture into a greased baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese and breadcrumbs over the top.
- Bake in the preheated oven for another 20-25 minutes, until the top is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before topping with chopped green onions.
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Twice Baked Potato Casserole, creamy potato casserole, baked potato recipe