Description
This Loaded Twice Baked Potato Casserole is pure comfort in a dish! With creamy mashed potatoes, crispy bacon, melty cheddar, and a hint of garlic, every bite is a savory masterpiece that feels like a warm hug.
Ingredients
Scale
- 4 pounds russet potatoes, peeled and chopped into cubes
- 4 cloves garlic, mashed
- 5 tablespoons butter
- 1 cup sour cream
- ½–1 cup heavy cream or milk (adjust for preferred creaminess)
- 2 cups shredded cheddar cheese
- 12 oz bacon, cooked and crumbled
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
- ¼ cup green onions, finely chopped
Instructions
- In a large pot, add the chopped potatoes and mashed garlic. Cover with water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well.
- Preheat your oven to 350°F (175°C).
- Mash the cooked potatoes until smooth. Stir in butter, sour cream, and heavy cream until creamy and well-combined. Adjust the cream to reach your desired consistency. Season with salt and pepper.
- Fold in 1 ½ cups of shredded cheddar cheese and most of the crumbled bacon, saving some for topping.
- Transfer the mashed potato mixture into a 13×9-inch baking dish. Sprinkle the remaining cheese and reserved bacon over the top.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and top with chopped green onions before serving.
Notes
Indulge in the creamy, cheesy goodness of this Loaded Twice Baked Potato Casserole. The bacon, cheddar, and green onions bring each scoop to a new level of deliciousness!