Loaded Twice-Baked Potato Casserole 🥔🧀🥓
Loaded twice-baked potato casserole is a rich, creamy comfort dish inspired by twice-baked potatoes, but made in a big baking dish instead of individual skins. It’s cheesy, buttery, and topped with classic baked potato fixings.
🧂 Main ingredients
- Potatoes (Russet potatoes work best)
- Butter
- Sour cream
- Milk or heavy cream
- Cheddar cheese (shredded)
- Salt & black pepper
- Garlic powder (optional)
- Bacon (cooked and crumbled)
- Green onions or chives
🍳 How to make it
1. Cook potatoes
- Boil or bake potatoes until very soft
- Peel (optional) and mash them
2. Mix filling
- Add butter, sour cream, milk, salt, and pepper
- Stir in cheese and half the bacon
3. Assemble casserole
- Spread mixture into a baking dish
- Top with extra cheese and bacon
4. Bake
- Bake at ~180°C for 20–25 minutes
- Until hot, bubbly, and lightly golden on top
5. Finish
- Sprinkle green onions or chives before serving
🔥 Flavor profile
- Creamy, buttery mashed potatoes
- Smoky bacon crunch
- Rich melted cheese
- Tangy sour cream balance
🍽️ How it’s served
- As a side for steak or roast beef 🥩
- With fried chicken 🍗
- At holidays or potlucks
- Sometimes as a main dish
🔄 Variations
- Add cream cheese for extra richness
- Use smoked turkey instead of bacon
- Add jalapeños for spice 🌶️
- Mix in broccoli for a veggie version 🥦
💡 Tip
Don’t over-mash the potatoes too smoothly—leaving a little texture makes the casserole more “loaded” and hearty.
If you want, I can also give you a restaurant-style steakhouse version or a quick 30-minute shortcut recipe.
