Irresistible Loaded Potato Casserole

This velvety, gooey Twice Baked Potato Casserole turns ordinary baked potatoes into a heartwarming family favorite packed with crunchy bacon bits, tangy cheddar, smooth Monterey Jack, and bright green scallions. You can finish it in your regular oven or keep it warm in a slow cooker when company's coming - either way, you'll get restaurant-worthy taste right from your kitchen.

I came up with this dish during a busy holiday when I couldn't spare time to fill separate potato skins. The casserole version became such a smash hit that my family asks for it at every get-together now, particularly my potato-crazy nephew who swears it beats anything he's had at restaurants.

Ingredients

• Russet or gold potatoes: pick medium or large ones for their soft, fluffy inside when baked and mashed
• Unsalted butter: brings creaminess and lets you adjust saltiness yourself
• Sour cream: adds zip and smooth texture throughout
• Whole or 2% milk: creates just the right creaminess
• Onion powder: gives subtle onion taste without chunks
• Garlic powder: adds flavor backbone without taking over
• Salt: brings out every flavor so don't leave it out
• Fresh ground black pepper: adds mild warmth and depth
• Sharp cheddar cheese: packs big flavor and melts to golden perfection
• Monterey Jack cheese: creates that awesome gooey pull-apart texture
• Bacon: fried until crisp for smokiness and crunch
• Green onions: supply brightness and pretty green flecks

Step-by-Step Instructions

Bake the Potatoes:

Turn your oven to 375 degrees. Wash and dry potatoes well, then poke them multiple times with a fork so they won't burst while cooking. Put them right on the oven rack and cook for 45-60 minutes until they're completely soft. You should be able to stick a fork in easily with no pushing needed.

Peel and Prepare:

Drop the hot baked potatoes straight into ice water. This neat trick makes the skins pull back from the flesh so you can just slide them off with your fingers. No tools needed. Chop the warm peeled potatoes into big chunks and put them in a large bowl while they're still hot so they'll soak up all the yummy stuff.

Mix the Filling:

Put butter in first while potatoes are hot so it melts completely. Then mix in sour cream, milk, spices, half the cheese, half the bacon, and half the green onions. Use a hand potato masher instead of electric beaters to keep potatoes from getting gummy. Leave some potato lumps for texture. The mix should be creamy but still have some substance.

Bake the Casserole:

Spray a 2 quart dish with cooking spray and add your potato mixture. Sprinkle on the remaining cheese, bacon, and green onions to make a tasty top layer. Cover with foil so the top won't burn and bake for 30 minutes. Then take the foil off and bake another 10 minutes until cheese gets bubbly and slightly golden at the edges.

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You Must Know

• You can put it together a whole day before and keep it in the fridge until baking time
• Works great with leftover baked potatoes from yesterday's dinner
• Way quicker than regular twice baked potatoes but tastes just the same
• Great way to use up random cheese bits from your fridge

What makes this casserole so awesome comes down to how you handle the potatoes. My grandma taught me that mashing by hand instead of using electric mixers keeps some natural potato texture. She always told me potatoes need gentle hands, and she knew what she was talking about. Whenever I cook this dish, I feel like I'm back in her kitchen where she showed me how to turn simple stuff into something really special.

Make Ahead Instructions

This dish is perfect for getting ready ahead of time, which helps a ton during busy holidays or when friends come over. You can put the whole casserole together up to 24 hours before you need to cook it. Just wrap it tight with plastic and stick it in the fridge. When you're ready to bake, take it out about 30 minutes before so it can warm up a bit, then cook as the recipe says, but add about 10 more minutes of covered baking time to make sure it gets hot all the way through.

Slow Cooker Method

When you're heading to a potluck or setting up a buffet, this casserole works really well in a slow cooker. After you mix everything together, just put it in a greased slow cooker pot instead of a baking dish. Cook it on low for 2-3 hours or on high for 1-2 hours until it's hot throughout. Using a slow cooker comes in handy when your oven's full of other stuff or when you need to keep food warm for a while as people come back for seconds.

Delicious Variations

You can switch up this recipe in lots of ways to match what you like. Try throwing in 1 cup of diced ham instead of bacon for a different kind of smoky taste. Add 1/2 cup of roasted garlic cloves instead of powder if you want stronger flavor. Mix in 1 cup of steamed broccoli bits or roasted corn for extra color and nutrients. Play around with different cheeses like pepper jack for some kick or smoked gouda for deeper flavor. The basic recipe works with tons of changes while still giving you that comfort food feeling.

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Recipe FAQs

→ Is it possible to make this dish ahead of time?

Definitely! You can put it together in advance, cover it tightly, and refrigerate for up to a day. Just bake when you're ready to enjoy.

→ Can I freeze this dish?

Yes! Freeze the unbaked casserole after assembly. Let it thaw in the fridge overnight, then bake as usual.

→ What's the best way to warm up leftovers?

Warm up leftovers in the microwave on low power or pop it in the oven at 350°F, covered, for about 30 minutes until heated through.

→ Can I swap out the type of potatoes?

Sure! Russets give the fluffiest texture, but Yukon Golds make it creamier if that's more your style.

→ What can replace Monterey Jack cheese?

You can swap it out for mozzarella, Gruyere, or even Colby Jack for a similar melty vibe and taste.