Twice Baked Potato Casserole
Our Twice-Baked Potato Casserole is loaded with cheesy goodness, crispy bacon, and creamy perfection.
Servings 8
Calories 464kcal
Ingredients
- 8 medium russet potatoes washed
- 2 strips bacon crumbled
- 1 ½ cups Cheddar cheese shredded mild
- 1 cup sour cream
- ¼ cup heavy cream
- 4 tablespoons butter unsalted, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 ounces cream cheese softened
- ½ cup green onions chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400º Fahrenheit. Grease an 8x8-inch casserole dish with cooking spray.
- Use a fork to prick each potato several times to allow steam to escape during baking. Place the potatoes directly on the oven rack or a baking sheet, and bake for about 50 to 60 minutes or until they are fork-tender.
- While the potatoes are baking, place the bacon on a separate baking sheet and put that baking sheet on the lower rack of the oven. Cook the bacon in the oven for 17-20 minutes or until crispy. Remove the bacon, pat dry, crumble, and set aside.
- Once done, halve the baked potatoes and scoop out the insides. Place the potatoes in a large bowl and mash using a potato masher or hand mixer until smooth.
- Add sour cream, heavy cream, melted butter, garlic powder, onion powder, salt, black pepper, softened cream cheese, and chopped green onions. Mix until well combined and creamy.
- Spread the potato mixture into the casserole dish and sprinkle with cheese and bacon pieces.
- Place the casserole dish in the oven and bake for 10 to 15 minutes at 400º Fahrenheit or until the cheese is melted.
Nutrition
Calories: 464kcal | Carbohydrates: 42g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 287mg | Potassium: 1003mg | Fiber: 3g | Sugar: 3g | Vitamin A: 933IU | Vitamin C: 14mg | Calcium: 233mg | Iron: 2mg