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Crispy Twice Baked Potato Casserole Recipe with Smoked Cheddar and Bacon Made Easy

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A comforting casserole featuring fluffy twice baked russet potatoes mixed with smoked cheddar and crispy bacon, topped with a golden crunchy panko crust. Perfect for gatherings or a cozy meal.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams), scrubbed and dried
  • 1 ½ cups (about 170 grams) shredded smoked cheddar cheese
  • 6 slices bacon, cooked crisp and chopped
  • 4 tablespoons (about 56 grams) unsalted butter, softened
  • ½ cup (120 ml) sour cream (or Greek yogurt for lighter option)
  • ½ cup (120 ml) whole milk (or plant-based milk if needed)
  • 3 stalks green onions, finely sliced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ½ cup (about 50 grams) panko breadcrumbs

Instructions

  1. Preheat your oven to 400°F (200°C). Place the whole russet potatoes directly on the oven rack or a baking sheet. Bake for 50-60 minutes until skins are crispy and potatoes are tender when pierced with a fork.
  2. While potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain, then chop into small pieces.
  3. Once potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving a thin shell to hold shape.
  4. Mash the potato flesh using a potato masher or ricer until smooth and lump-free. Add softened butter, sour cream, milk, and garlic powder. Mix until creamy and well combined.
  5. Fold in shredded smoked cheddar, chopped bacon, and sliced green onions. Season with salt and pepper to taste.
  6. Transfer the potato mixture back into the potato skins or into an oven-safe casserole dish. If using skins, place them back on the baking sheet; if using a casserole dish, spread evenly.
  7. Sprinkle panko breadcrumbs and a little extra shredded smoked cheddar on top for a crispy, golden crust.
  8. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown on top.
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

If potatoes aren’t soft enough after baking, bake an additional 10-15 minutes before scooping. Let casserole rest 5 minutes after baking to set. Use panko breadcrumbs for a crispier topping. Tent with foil if topping browns too fast. Prepare filling and assemble up to 24 hours ahead for convenience. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: twice baked potatoes, casserole, smoked cheddar, bacon, comfort food, crispy topping, easy dinner, potato casserole

Find it online: https://yumbelle.com/crispy-twice-baked-potato-casserole-recipe-with-smoked-cheddar-and-bacon-made-easy/