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Twice Baked Potato Casserole

Twice Baked Potato Casserole takes the classic baked potato and elevates it to a hearty, family-style dish that’s perfect for dinner, holidays, or anytime you crave a warm, indulgent side. With fluffy mashed potatoes mixed with cheese, sour cream, bacon, and a touch of green onion, this casserole is an ultimate crowd-pleaser.
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Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 lbs Yukon Gold potatoes baked and cooled
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 lbs thick-cut bacon cooked and chopped
  • 2 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded sharp cheddar cheese
  • 4 green onions chopped

Method
 

Prep your ingredients:
  1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside. Pour the sour cream into a squeeze bottle for easy drizzling.
Prepare the potatoes:
  1. Cut the baked Yukon Gold potatoes into bite-sized pieces.
First layer:
  1. Place half of the cut potatoes in an even layer at the bottom of the baking dish. Sprinkle with salt and pepper. Layer half of the chopped bacon over the potatoes. Drizzle half of the sour cream over the bacon—don’t worry if it doesn’t cover every piece. Sprinkle half of the shredded cheddar and mozzarella cheeses evenly on top.
Second layer:
  1. Add the remaining potatoes over the cheese. Sprinkle the rest of the bacon over this layer and drizzle with the remaining sour cream. Top with the remaining cheddar and mozzarella cheeses and finish with chopped green onions.
Bake the casserole:
  1. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil for the last 5 minutes of baking if you want the cheese on top slightly golden and bubbly.
Serve:
  1. Remove from the oven and let the casserole cool slightly before serving. Serve warm and enjoy your cheesy, bacon-loaded potato casserole!
  2. Enjoy!