Twice Baked Loaded Potato Casserole

• 6 large russet potatoes, peeled and cubed
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped green onions
• 6 slices bacon, cooked and crumbled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Paprika for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
3. 3 Mash potatoes, then mix in sour cream, cheddar, mozzarella, cream cheese, melted butter, green onions, bacon, garlic powder, onion powder, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Bake for 30 minutes.
6. 6 Remove from oven, sprinkle with extra cheese if desired, and bake for another 10 minutes until bubbly and golden.
7. 7 Garnish with paprika before serving.

Equipment

• Baking dish
• Potato masher
• Mixing bowl

Variations

• Add diced ham for extra protein.
• Substitute bacon with sautéed mushrooms for a vegetarian option.

Substitutions

• Use Greek yogurt instead of sour cream for a tangier, lighter option.
• Swap cheddar for Monterey Jack for a different flavor profile.

Pairings

• Cornbread
• Steamed broccoli

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely.
• Prepare ahead and refrigerate overnight before baking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncovered for 10 more minutes.

Serving Suggestions

• Pair with a crisp green salad.
• Serve alongside roasted vegetables.

FAQ