Description
Creamy, cheesy potato casserole with bacon and green onions that captures all the flavors of twice-baked potatoes in an easy-to-serve format.
Ingredients
Scale
- 5 pounds russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup whole milk
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
- 6 green onions, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Additional cheese and bacon for topping
Instructions
- 1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
- 2. Boil cubed potatoes in salted water for 15-20 minutes until fork-tender.
- 3. Drain thoroughly and return to pot to evaporate excess moisture.
- 4. Add softened cream cheese and begin mashing.
- 5. Gradually add sour cream, melted butter, and milk while mashing.
- 6. Season with salt, pepper, and garlic powder.
- 7. Fold in three-quarters of bacon, 1.5 cups cheese, and most green onions.
- 8. Transfer to prepared baking dish and spread evenly.
- 9. Top with remaining cheese, bacon, and green onions.
- 10. Cover with foil and bake 25 minutes.
- 11. Remove foil and bake 15-20 minutes until golden and bubbly.
- 12. Rest 10 minutes before serving.
Notes
Store leftovers in refrigerator up to 4 days. Can be assembled ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g