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The right ingredients make this twice baked potato casserole shine. You need four large russet potatoes, as they give a fluffy texture. Next, one cup of sour cream adds a rich creaminess. I love using sharp cheddar cheese, one cup, for its bold flavor. Cream cheese, half a cup, adds even more smoothness.

Twice Baked Potato Casserole

Looking for a comforting dish that’s easy to make? This Twice Baked Potato Casserole is rich, creamy, and packed with flavor. Learn the essential ingredients and simple preparation steps to create a family favorite. Discover tips for healthier variations, toppings, and perfect pairings to elevate your meal. Don’t miss out on this delicious comfort food!
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

½ cup milk

4 green onions, chopped (whites and greens separated)

4 strips of bacon, cooked and crumbled

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup panko breadcrumbs

Fresh chives for garnish

Instructions
 

Preheat the oven to 400°F (200°C). Prick the potatoes with a fork several times and place them directly on the oven rack. Bake for about 45-60 minutes or until tender when pierced with a fork. Remove from the oven and let cool slightly.

    Prepare the Filling: Once cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin.

      Mix Ingredients: To the bowl with the potato flesh, add the sour cream, cream cheese, milk, half of the cheddar cheese, chopped green onion whites, bacon, garlic powder, onion powder, salt, and pepper. Mash everything together until it reaches a creamy consistency.

        Assemble the Casserole: Preheat your oven to 375°F (190°C). Scoop the potato mixture back into the potato skins and place them in a greased 9x13 inch baking dish. If you prefer, you can also mix the potato mixture with the skins in the dish for a more unifying texture.

          Add Toppings: In a small bowl, mix the remaining cheddar cheese and panko breadcrumbs together. Sprinkle this mixture evenly over the top of the filled potato halves or over the mashed potato mixture if combined.

            Bake: Place the casserole in the oven and bake for 25-30 minutes or until the cheese is melted and the top is golden brown.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with the reserved green onion tops and fresh chives before serving.

                Prep Time: 20 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8

                  - Presentation Tips: Serve in the baking dish for a rustic look, or transfer individual potato halves to a colorful platter. Add a sprinkle of additional chives on top for vibrant color.