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Loaded Twice Baked Potato Casserole with Cheddar and Sour Cream

Loaded twice baked potato casserole combines fluffy russet potatoes, sour cream, butter, and sharp cheddar in a creamy, slightly chunky bake. A crisp bacon and green onion topping finishes this 9x13-inch casserole.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cooling and resting 20 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 lb russet potatoes about 8 medium, scrubbed and dried
  • 0.5 cup unsalted butter divided
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup sharp cheddar shredded, divided (1 1/2 cups for the filling and 1/2 cup for the top)
For the topping
  • 8 oz bacon chopped
  • 0.33 cup green onions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Pierce the potatoes several times with a fork and bake directly on the oven rack for 55 to 75 minutes, until a knife slides easily into the center.
  3. Let the potatoes cool for about 10 minutes.
  4. Halve the potatoes lengthwise and scoop the flesh into a large bowl; discard the skins.
Make the casserole
  1. Set aside 1 tablespoon of the butter to grease the baking dish.
  2. Add the remaining 7 tablespoons butter, sour cream, milk, garlic powder, salt, and pepper to the potatoes, then mash until combined but still slightly chunky.
  3. Fold in 1 1/2 cups of the cheddar.
  4. Grease a 9x13-inch baking dish with the reserved butter and spread the potato mixture in it.
  5. Reduce the oven to 375°F and sprinkle the remaining 1/2 cup cheddar over the top.
  6. Bake for 20 to 25 minutes, until hot throughout and the cheese is melted.
Make the topping
  1. While the casserole bakes, cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, stirring often, until browned and crisp.
  2. Drain the bacon on paper towels.
Finish the casserole
  1. Let the casserole rest for 10 minutes.
  2. Scatter the bacon and green onions over the top.

Notes

For the best texture, mash the potatoes until combined but still slightly chunky. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may soften. For a dairy-free version, use dairy-free butter, sour cream, milk, and cheddar.