Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED twice baked potato casserole!! Can be made with leftover mashed potatoes, too!
2poundsbaking potatoessuch as Russet, scrubbed and pierced* (See Notes for using leftover mashed potatoes)
½cupunsalted buttercubed
⅔cupsour creamI used lite
½cupmilkI used whole
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
3cupsshredded cheeseI used a cheddar blend
10 - 12strips baconcooked and diced small, with 2 tablespoons reserved
⅓cupgreen onionswith 2 tablespoons reserved
Instructions
Preheat oven to 425F (if you have convection, this is a great time to use it).
Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.
After potatoes are done, reduce oven temp to 350F.
To a large bowl, add the butter; set aside.
Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.
Add the sour cream, milk, salt, pepper, and stir to combine.
Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.
Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.
Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.
Evenly sprinkle with the reserved green onions and serve immediately.
Notes
* To use leftover mashed potatoes, use about 3 cups and skip down to step 7 in the recipe where you add in the cheese, bacon, and green onions, and carry on from there with the rest of the recipe.
Tip – Use one 2-ounce package of precooked bacon and simply microwave it for about 1 minute to heat it through.
Recipe is best warm and fresh but will keep airtight in the fridge for up to 1 week.