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Ultimate Loaded Twice Baked Potato Casserole

A close-up view of a creamy baked potato casserole in a white dish, featuring melted cheese and a golden, crunchy topping.
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This recipe delivers the creamy, cheesy comfort of a twice baked potato in an easy casserole format, loaded with bacon and sharp cheddar cheese. It is a hearty side dish perfect for potlucks or holiday gatherings.

Ingredients

Scale
  • 4 pounds Russet potatoes, scrubbed
  • 1 cup milk
  • 8 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1 cup for topping
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crushed butter crackers (like Ritz) for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until the potatoes are tender when pierced.
  3. Allow the potatoes to cool slightly until you can handle them. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a thin layer of potato inside the skins. Set the potato skins aside.
  4. Mash the potato flesh thoroughly. Add the milk, softened butter, sour cream, 1 cup of shredded cheddar cheese, salt, and pepper. Mix until the mixture is creamy and well combined.
  5. Stir in the crumbled bacon and most of the green onions, reserving some for garnish. Mix gently.
  6. Spoon the potato mixture back into the reserved potato skins, mounding it slightly. Place the filled skins into the prepared baking dish.
  7. In a small bowl, combine the remaining 1 cup of shredded cheddar cheese and the crushed butter crackers. Sprinkle this topping evenly over the filled potatoes.
  8. Bake for 20 to 25 minutes, or until the casserole is heated through and the topping is golden brown and bubbly.
  9. Remove from the oven, garnish with the remaining green onions, and let it rest for 5 minutes before serving.

Notes

  • You can prepare this casserole up to the point of baking, cover it, and refrigerate it for up to 2 days. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For a make ahead potato casserole option, you can freeze the assembled, unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a richer flavor, substitute half-and-half for the milk.

Nutrition

Find it online: https://mdlatdmm.com/baked-potato-casserole-ultimate-loaded-recipe/