Print

Crispy Twice Baked Potato Casserole With Bacon and Sharp Cheddar

crispy twice baked potato casserole - featured image
Print Recipe

A comforting and crowd-pleasing casserole featuring crispy twice baked russet potatoes loaded with smoky bacon and sharp cheddar cheese, perfect for busy weeknights or holiday sides.

Ingredients

Scale
  • 3 pounds russet potatoes (medium-sized)
  • 8 slices bacon, cooked crisp and chopped
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 1/2 cup milk (whole or 2%)
  • 3 stalks green onions, finely sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 teaspoon paprika or smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Prick each potato a few times with a fork to allow steam to escape during baking.
  3. Place the potatoes on a baking sheet and bake for 50-60 minutes until tender when pierced with a fork.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and chop into bite-sized pieces.
  5. Once potatoes are cool enough to handle (about 10 minutes), slice each in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving a thin shell so the skin holds shape.
  6. Add softened butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash until creamy but still a little textured.
  7. Fold in half the shredded sharp cheddar, chopped bacon, and sliced green onions.
  8. Transfer the potato mixture back into the skins, mounding it slightly. Arrange all stuffed halves in your casserole dish snugly but not crowded.
  9. Sprinkle the remaining cheddar cheese and a few bacon bits evenly over the top. Add a light dusting of smoked paprika if desired.
  10. Bake uncovered at 375°F (190°C) for 20-25 minutes until bubbly, golden, and crispy on top.
  11. Remove from oven and let cool for 5 minutes before serving.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Use sharp cheddar for best flavor and melt. Let potatoes cool before scooping to avoid watery filling. For dairy-free, substitute butter with olive oil and sour cream with a dairy-free alternative. This recipe is naturally gluten-free but verify bacon brand for additives.

Nutrition

Keywords: twice baked potatoes, potato casserole, bacon, sharp cheddar, comfort food, crispy casserole, easy side dish

Find it online: https://coracooks.com/crispy-twice-baked-potato-casserole-with-bacon-and-sharp-cheddar-recipe-to-try-today/