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Loaded Twice Baked Potato Casserole

This Loaded Twice Baked Potato Casserole takes everything you love about classic baked potatoes — fluffy centers, melted cheese, smoky bacon, and tangy sour cream — and turns it into a rich, creamy, crowd-pleasing dish. Perfect for holidays, potlucks, or cozy family dinners, this casserole delivers big flavor and warm comfort in every spoonful.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

For the Casserole

  • 6 medium baked or boiled potatoes
  • ¼ cup butter
  • 4 oz cream cheese softened
  • ⅔ cup sour cream
  • ½ cup milk or cream adjust for preferred texture
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • 2 cups cheddar cheese shredded
  • 2 green onions thinly sliced
  • 10 slices bacon cooked and crumbled
  • Salt and pepper to taste

For the Topping

  • ½ cup cheddar cheese
  • 2 slices bacon cooked and crumbled
  • 1 green onion sliced

Instructions
 

Prepare the Potatoes

  • Preheat the oven to 350°F (175°C).
  • Bake or boil potatoes until tender. If baked, scoop out the flesh once cool enough to handle.
  • Mash potatoes in a large bowl until smooth and fluffy.

Make the Base Mixture

  • Add butter, cream cheese, sour cream, and milk to the potatoes.
  • Mix until creamy and well combined.
  • Stir in garlic powder, parsley, cheddar cheese, green onions, and crumbled bacon.
  • Season with salt and pepper to taste.

Bake the Casserole

  • Transfer the potato mixture to a greased baking dish.
  • Top with extra cheese, bacon, and green onions.
  • Bake for 30–35 minutes or until the cheese is melted and the edges are lightly golden.

Serve

  • Let cool slightly before serving. Garnish with additional green onions and a drizzle of sour cream if desired. Serve warm and enjoy the melty, creamy, irresistible layers.

Notes

  • Use Yukon Gold potatoes for the creamiest texture.
  • For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon.
  • Want extra flavor? Mix roasted garlic or caramelized onions into the mash.
  • To make ahead: assemble the casserole up to a day before baking, cover, and refrigerate. Bake right before serving.