Description

Twice Baked Potato Casserole combines creamy potatoes, crispy bacon, and rich cheeses into a delightful comfort dish. Perfect for a cozy dinner, it’s easy to prepare and irresistible!

Ingredients

Scale

6 slices center cut bacon cut into ½ inch dice, yields approximately ⅓ cup when cooked.
3 pounds russet potatoes peeled and cut into 1-inch cubes
¾ cup sour cream room temperature
½ cup heavy cream room temperature
¼ cup unsalted butter room temperature, plus additional to grease the baking dish
2 teaspoons seasoned salt lowery’s brand used
1 teaspoon garlic powder
½ teaspoon black pepper
1½ cups shredded cheddar cheese divided ½ cup mixed into the potatoes and 1 cup for the topping
1½ cups shredded colby-jack cheese divided ½ cup mixed into the potatoes and 1 cup for the topping
1 tablespoon finely chopped green onions optional garnish

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Instructions

Preheat your oven to 350°F (175°C).
In a skillet, cook the diced bacon until crispy. Drain and set aside.
Boil the russet potatoes in salted water until tender. Drain and transfer to a large bowl.
Mash the potatoes and add sour cream, heavy cream, butter, seasoned salt, garlic powder, and black pepper. Mix well.
Fold in the cooked bacon and half of each cheese type into the potato mixture.
Spread the mixture into a greased baking dish, then top with the remaining cheeses.
Bake in the preheated oven for about 25-30 minutes until golden and bubbly.
Garnish with chopped green onions before serving.

Notes

Feel free to substitute the cheeses with your favorites for a different flavor profile.
Make ahead by assembling the casserole and refrigerating it for up to 24 hours before baking.
Leftovers can be reheated and make a tasty side for any meal.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 900mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg