Loaded Twice Baked Potato Casserole

by Sabrina Snyder

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12 Servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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Loaded Twice Baked Potato Casserole is decadent and creamy, combining the best parts of a fully loaded baked potato in casserole form.

Whether it’s Potatoes au Gratin or Twice Baked Potatoes, they’re sure to be a hit with your whole family. Now, you can add this easy Potato Casserole recipe to the list. 

Sabrina’s Loaded Twice Baked Potato Casserole Recipe

This Loaded Twice Baked Potato Casserole recipe is one of those dishes that’s versatile enough to serve for any occasion. You can make it as a side for a holiday meal, or cook it up to serve with something as simple as Baked Chicken Thighs. No matter when you serve it, cheesy loaded potatoes are a guaranteed favorite.

Dinner, then Dessert

Loaded Twice Baked Potato Casserole Recipe

Loaded Twice Baked Potato Casserole is decadent and creamy, combining the best parts of a fully loaded baked potato in casserole form.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Finished potato casserole with wooden serving spoon
PrintRate

Ingredients
 

  • 2 pounds russet potatoes
  • 2 tablespoons vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 8 slices bacon , chopped
  • 1 cup sour cream
  • 4 ounces cream cheese , softened
  • 2 cups cheddar cheese , shredded
  • 1/2 cup green onions , thinly sliced

Instructions

  • Preheat the oven to 400 degrees and spray a 9×13 baking pan with vegetable oil spray.
  • Scrub the potatoes clean and cut in half lengthwise.
  • Add potatoes, oil, Worcestershire sauce, salt, and pepper.
  • Put the potatoes in the baking pan, cut side down, in an even layer and roast for 40-45 minutes or until browned.
  • While potatoes are cooking, sear the bacon in a skillet on medium-high heat until slightly chewy and crispy.
  • When the potatoes are done roasting, cut them into large chunks and mash them with a potato masher and spread them evenly in the baking pan.
  • Chop the bacon and set aside.
  • Mash together the sour cream, cream cheese, and cheddar cheese.
  • Add in small forkfuls on top of the potatoes.
  • Sprinkle bacon onto the pan evenly over cheese and potatoes.
  • Bake for 10 minutes until bubbling.
  • Garnish with green onions and serve while hot.

Nutrition

Calories: 254kcal | Carbohydrates: 16g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 464mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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