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Twice Baked Potato Casserole

A comforting and hearty dish combining baked potatoes with creamy filling and toppings, perfect for family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato Filling
  • 4 large large potatoes Russet potatoes are recommended
  • 1 cup sour cream For creaminess
  • 1/2 cup milk To achieve the desired consistency
  • 2 cups shredded cheddar cheese Can substitute with other cheeses
  • 1/2 cup cooked and crumbled bacon Can be replaced with sausage or left out for a vegetarian version
  • 3 pieces green onions, chopped For flavor and garnish
  • to taste Salt and pepper To enhance flavor
  • 2 tablespoons butter To dot on top before baking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Bake the potatoes in the oven for about 1 hour or until fork-tender. Allow them to cool slightly.
  3. Cut each potato in half and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.
  4. Mash the scooped potato with sour cream, milk, cheddar cheese, bacon, green onions, salt, and pepper until creamy and well combined.
Baking
  1. Stuff the potato mixture back into the potato skins or spread it into a casserole dish.
  2. Dot with butter on top.
  3. Bake for an additional 25-30 minutes until heated through and the top is golden.

Notes

Serve hot, pairs well with grilled meats. Top with extra green onions or sour cream for added flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.