Loaded Twice Baked Potato Casserole (Print Version)
Creamy baked potato layers with bacon, cheddar, and green onions for a comforting, flavorful dish.
# Ingredients:
→ Main Ingredients
01 -
2 pounds russet potatoes, scrubbed and halved lengthwise
02 -
2 tablespoons vegetable oil
03 -
1 tablespoon Worcestershire sauce
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon coarse ground black pepper
→ Dairy and Cheese
06 -
1 cup sour cream
07 -
4 ounces cream cheese, softened
08 -
2 cups cheddar cheese, shredded
→ Toppings
09 -
8 slices bacon, chopped
10 -
1/2 cup green onions, thinly sliced
# Steps:
01 -
Preheat oven to 400°F and lightly spray a 9x13-inch baking pan with vegetable oil spray.
02 -
Toss potato halves with vegetable oil, Worcestershire sauce, kosher salt, and black pepper. Arrange cut side down in an even layer in prepared baking pan.
03 -
Roast potatoes in oven for 40 to 45 minutes, or until browned on the cut sides and fork-tender.
04 -
While potatoes roast, cook chopped bacon in a skillet over medium-high heat until crisp but slightly chewy. Remove and set aside.
05 -
When potatoes are roasted, cut into large chunks and mash directly in the pan using a potato masher. Spread evenly.
06 -
In a bowl, mash together sour cream, softened cream cheese, and shredded cheddar cheese until well blended.
07 -
Drop small spoonfuls of cheese mixture evenly over the mashed potatoes.
08 -
Evenly sprinkle cooked bacon pieces over the cheese and potatoes.
09 -
Return pan to oven and bake for 10 minutes or until the casserole is bubbling and cheese is melted.
10 -
Garnish with thinly sliced green onions and serve immediately while hot.
# Notes:
01 -
For smoother texture, peel potatoes before roasting or leave skins on for rustic appeal.