Twice Baked Potato Casserole

white baking dish with cheesy potato casserole and a scoop missing

Twice Baked Potato Casserole

This easy Twice Baked Potato Casserole is loaded with cheddar, sour cream, and bacon. A cozy comfort food side ready in 30 minutes. Great for leftovers.

Rate me!

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

4 cups mashed potatoes store bought or homemade
2 cups sharp cheddar cheese divided
½ cup sour cream
¼ cup milk
3 tablespoons unsalted butter melted
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
½ cup bacon cooked, chopped
¼ cup green onions sliced
Cooking spray

Instructions

Preheat the oven to 350F. Prepare a 8×8 casserole dish with cooking spray.
In a large bowl, combine the mashed potatoes, 1 cup cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
Stir to combine.
Spread into the prepared baking dish.
Top with remaining cheese.
Baked for 20-25 minutes or until the cheese is melted and the internal temperature is 165F.
Remove from the oven and top with chopped bacon and green onions. Serve warm!

Notes

Shred your own cheese for the smoothest, creamiest result.
Use a potato masher for the perfect consistency if making the potatoes fresh.
Add the bacon and green onions after baking so they stay crisp.
Spray the dish well so the potatoes don't glue themselves to the bottom.
Try Yukon gold or red potatoes with the skins on for more color and texture.

This recipe first appeared on Savory Experiments.

Nutrition