There's something undeniably comforting about a creamy, cheesy potato dish, and that's exactly what you get with a Twice Baked Potato Casserole. This delightful recipe takes the classic twice-baked potatoes and transforms them into a casserole that serves a crowd while maintaining all the creamy, savory flavors we love.
Ingredients
Scale:
4 large russet potatoes
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup green onions, sliced
1/2 cup cooked bacon, crumbled (optional)
1 cup additional shredded cheddar cheese
Instructions
Preheat your oven: Set the oven to 400°F (200°C).
Bake the potatoes: Poke holes in each potato with a fork and bake for about 45-60 minutes, or until tender.
Prepare the filling: Once the potatoes are cool, cut them in half lengthwise and scoop out the insides into a large mixing bowl.
Add the creamy ingredients: To the bowl with the potato insides, add sour cream, milk, cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and creamy.
