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Easy Loaded Twice Baked Potato Casserole

Close-up of a scoop of creamy baked potato casserole topped with melted cheddar, bacon bits, and fresh green onions.
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This recipe creates a creamy, cheesy baked potato casserole that tastes like twice-baked potatoes but is simpler to prepare for a crowd.

Ingredients

Scale
  • 5 large Russet potatoes (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 cup milk
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1 cup for topping
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prick the potatoes several times with a fork. Rub them lightly with olive oil. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Let the potatoes cool slightly until you can handle them. Cut them in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in the skins. Set the empty skins aside for now.
  4. Add the milk, softened cream cheese, sour cream, 1 cup of cheddar cheese, crumbled bacon, salt, and pepper to the potato flesh. Mash everything together until mostly smooth.
  5. Stir in the Monterey Jack cheese and half of the sliced green onions.
  6. Spoon the potato mixture back into the reserved potato skins, mounding it slightly. Place the filled skins into the prepared baking dish.
  7. Top the filled skins evenly with the remaining 1 cup of cheddar cheese.
  8. Bake at 400 degrees Fahrenheit for 15 minutes.
  9. Switch the oven setting to broil. Broil for 2 to 3 minutes, watching closely, until the cheese topping is melted and lightly browned.
  10. Remove from the oven, sprinkle with the remaining green onions, and serve hot.

Notes

  • You can prepare this casserole up to the point of the final bake (Step 6) one day ahead. Cover and refrigerate. Add 10 minutes to the initial bake time if baking directly from the refrigerator.
  • For a make-ahead option, you can scoop the filling into the baking dish without using the skins, top with cheese, and freeze. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the total cook time.
  • If you want a richer flavor, substitute heavy cream for the milk.

Nutrition

Find it online: https://spoonfulsnap.com/baked-potato-casserole-recipe/