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Creamy Twice Baked Potato Casserole Recipe Easy Crowd-Pleaser

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A creamy, cheesy twice baked potato casserole that’s easy to prepare and perfect for feeding a crowd. This comforting side dish features a fluffy potato base with a crispy, golden top.

Ingredients

Scale
  • 4 large russet potatoes, baked and cooled
  • 4 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 4 ounces cream cheese, softened (optional but recommended)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup milk (whole or 2%)
  • 3–4 green onions, thinly sliced
  • 6 slices bacon, cooked and crumbled (optional but recommended)
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry the russet potatoes, prick them with a fork, and bake directly on the oven rack or on a baking sheet for 45-60 minutes until skins are crisp and insides are tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and crumble once cool. Thinly slice green onions, separating white and green parts.
  3. When potatoes are cool enough to handle, slice each in half lengthwise and scoop out the insides into a medium mixing bowl, leaving about 1/4 inch of potato flesh inside the skins if desired.
  4. Add softened butter, sour cream, and cream cheese to the potato flesh. Mash together until creamy but still slightly textured. Add milk gradually to loosen the mixture if too thick.
  5. Stir in shredded sharp cheddar, Monterey Jack cheese, garlic powder, salt, and pepper. Fold in crumbled bacon and the white parts of the green onions. Taste and adjust seasoning as needed.
  6. Spread the potato mixture evenly into a greased 9×13-inch casserole dish and smooth the top.
  7. Sprinkle paprika and an extra handful of shredded cheddar on top. Bake uncovered at 350°F (175°C) for 25-30 minutes until edges bubble and top is golden brown.
  8. Let casserole rest for 5 minutes before serving. Garnish with the green parts of the sliced green onions.

Notes

Make sure potatoes are fully baked and cooled before scooping to avoid a watery casserole. Watch the topping in the last 10 minutes of baking to prevent burning; tent with foil if needed. Freshly shred cheese for best melt and flavor. Avoid over-mixing potatoes to prevent gummy texture.

Nutrition

Keywords: twice baked potatoes, potato casserole, creamy potato dish, crowd-pleaser, comfort food, cheesy potatoes, holiday side dish

Find it online: https://emmayum.com/creamy-twice-baked-potato-casserole-recipe-easy-crowd-pleaser/