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Easy Creamy Twice-Baked Potato Casserole Recipe for Perfect Comfort Food

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A rich and velvety twice-baked potato casserole featuring sharp cheddar, smoky bacon bits, and green onions, perfect for a cozy and fuss-free comfort meal.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds / 900 g)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (240 ml) sour cream (full-fat recommended)
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 6 strips cooked bacon, crumbled
  • 3 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup (60 ml) milk (whole milk recommended)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes clean, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45-50 minutes until tender. Alternatively, microwave each potato on high for 5-7 minutes, turning halfway.
  2. While potatoes bake, cook bacon strips in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and crumble once cool. Optionally save some bacon fat to sauté green onions.
  3. Once potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato flesh to support the skins.
  4. Mash the potato flesh with butter, sour cream, and milk until creamy but still a bit chunky. Stir in garlic powder, salt, and pepper.
  5. Fold in 1 1/2 cups (150 g) shredded cheddar cheese, bacon bits, and sliced green onions. Mix well.
  6. Transfer the mixture back into the potato skins for a twice-baked effect or spread evenly into a prepared casserole dish for a simpler version.
  7. Sprinkle the remaining 1/2 cup (50 g) cheddar cheese evenly over the top.
  8. Bake at 375°F (190°C) for 20-25 minutes until the top is bubbly and lightly browned. Check after 15 minutes to prevent over-browning.
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

Do not over-mash potatoes to avoid gluey texture. Use room temperature butter and sour cream for smooth mixing. Tent cheese topping with foil if browning too fast. Add extra milk or sour cream if potatoes seem dry. Leftovers store well in fridge up to 3 days; reheat covered in oven to maintain texture. This recipe can be adapted for vegetarian, dairy-free, and low-carb diets.

Nutrition

Keywords: twice-baked potato casserole, creamy potato casserole, comfort food, cheesy potato bake, bacon potato casserole

Find it online: https://yumbelle.com/easy-creamy-twice-baked-potato-casserole-recipe-for-perfect-comfort-food/