Cheesy Loaded Twice Baked Potato Casserole
You just can't go wrong with a potato casserole! Cheesy Loaded Twice Baked Potato Casserole has all the cheesiness of a twice baked potato and all the toppings of a loaded baked potato. What could be better than that? This comforting potato recipe is made with creamy sour cream, Cheddar cheese, bacon, and green onions, so it truly is loaded with flavor. Take this delicious casserole to a holiday meal, a potluck, or make it for yourself. No matter the occasion, this cheesy twice baked potato casserole will be a hit. Everyone will be asking you for the recipe because who doesn't love a cheesy, creamy, bacon-y casserole?
Once you try a bite of this wonderful potato casserole, you'll never look at a twice baked potato or a loaded baked potato the same way! Plus, this recipe is much easier to prepare for a large crowd. No matter how you look at it, you simply cannot go wrong with this cheesy potato casserole!
Preparation Time1 hr 10 min
Cooking Time45 min
Cooking Vessel Size8 x 8-inch baking dish
Ingredients
- 2 pounds red-skinned potatoes, or 10 medium potatoes
- 1 tablespoon olive oil
- Kosher salt, to taste
- 4 slices bacon, cooked and crumbled, divided
- 1/2 cup half & half
- 1 cup sour cream
- 1/4 cup butter, melted and cooled
- 1 1/2 cup shredded sharp Cheddar cheese, divided
- 2 green onions, sliced
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
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Preheat oven to 400 degrees F. Scrub potatoes, pierce each with a knife. Place on a baking sheet lined with foil.
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Toss the potatoes with olive oil and salt, bake for 45 minutes until tender.
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Cook bacon until crispy, drain on paper towels. Crumble when cooled.
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When potatoes have cooled enough to handle, slice in half, then into half rounds about 1/2 inch thick.
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Place potatoes in a large bowl and toss with 1 cup of the Cheddar cheese, half of the bacon, and half of the green onions.
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Butter an 8 x 8-inch baking dish.
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Combine the half and half, sour cream, and the melted butter. Add the parsley, kosher salt, and pepper.
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Pour the sour cream mixture over the potatoes and toss.
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Using a potato masher, break down the chunks.
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Place the potato mixture in the baking dish, cover with foil, and bake at 350 degrees F for 40 minutes.
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Remove foil and top with remaining 1/2 cup shredded cheese and bake for 5 minutes until the cheese has melted.
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Garnish the top with remaining bacon and green onions.
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