Description
Creamy, loaded potato casserole with all the flavors of twice baked potatoes in an easy make-ahead format. Topped with cheese, bacon, and green onions.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- 4 green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives for garnish
Instructions
- 1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
- 2. Boil cubed potatoes in salted water for 15-20 minutes until fork-tender.
- 3. Drain thoroughly and let sit 2-3 minutes to remove excess moisture.
- 4. Mash potatoes until mostly smooth with few lumps remaining.
- 5. Mix in cream cheese until well incorporated.
- 6. Stir in sour cream, melted butter, and milk until creamy.
- 7. Season with salt, pepper, and garlic powder.
- 8. Fold in 1 cup cheddar cheese, half the bacon, and half the green onions.
- 9. Spread mixture evenly in prepared baking dish.
- 10. Top with remaining 1/2 cup cheese.
- 11. Bake 25-30 minutes until golden brown and bubbling.
- 12. Top with remaining bacon, green onions, and fresh chives before serving.
Notes
Can be made ahead and refrigerated up to 2 days before baking. Add 5-10 minutes to baking time if cold. Store leftovers up to 4 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g