Twice-Baked Potato Casserole

This Twice-Baked Potato Casserole takes everything you love about loaded baked potatoes and transforms it into a crowd-pleasing dish that’s pure creamy, cheesy, bacon-topped heaven.

Imagine the fluffiest mashed potatoes you’ve ever had, but better. We’re talking perfectly baked russets whipped with cream cheese for extra richness, loaded with crispy bacon bits, sharp cheddar, and fresh chives. It’s like your favorite baked potato toppings got together and threw a party in casserole form.

Ingredients

• 4 large russet potatoes (3 1/2 to 4 pounds total)
• Cooking spray
• 4 tablespoons unsalted butter
• 4 ounces cream cheese
• 1 pound sliced bacon
• 2/3 cup sour cream
• 1/2 cup whole milk, plus more as needed
• 1 large bunch fresh chives
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1 teaspoon seasoned salt

Steps

1. Position rack in middle of oven and preheat to 400°F (200°C). Ensure oven is fully heated before starting – this is crucial for proper potato cooking.
2. Place 4 potatoes directly on oven rack (this allows heat to circulate evenly). Bake for 1 hour to 1 hour 15 minutes until a knife slides easily into center with no resistance. Meanwhile, prep your baking dish with cooking spray and let butter and cream cheese soften in large bowl (room temperature ingredients blend better).
3. For perfectly crispy bacon: Cook in batches over medium heat for 8 minutes, or until golden brown and crisp. Alternatively, bake on rimmed sheet at 400°F (200°C) for 12-14 minutes. Drain on paper towels – this prevents soggy bacon in your casserole.
4. Once potatoes are cool enough to handle (about 10 minutes), halve lengthwise and scoop flesh into bowl with softened butter and cream cheese. Add sour cream and milk, mashing until completely smooth. If mixture feels too stiff, add milk 1 tablespoon at a time.
5. Prepare mix-ins: Chop chives until you have 6 tablespoons (about 1/4 cup plus 2 tablespoons). Shred cheese if needed – freshly grated melts better than pre-shredded.
6. Combine 1/4 cup chives, 1 1/4 cups cheese, all but 1/2 cup bacon, and seasoned salt with potato mixture. Transfer to prepared dish, top with remaining cheese. Bake 20-25 minutes until bubbling at edges and cheese is melted and slightly golden. Finish with reserved bacon and chives.

Smart Swaps

• Use Greek yogurt for sour cream (1:1 ratio) for extra protein
• Try cauliflower for 1/4 of the potatoes to reduce carbs
• Substitute turkey bacon to cut calories

Make It Diabetes-Friendly

• Replace potatoes with 50/50 mix of cauliflower and turnips (reduces carbs by 60%)
• Use 2% milk and reduced-fat cheese to lower fat content
• Add 1/4 cup Greek yogurt to increase protein and slow glucose absorption
• Portion into 1/2 cup servings (approximately 15g carbs per serving)

Pro Tips

• Don’t overcook potatoes – they should be tender but not mushy
• Let casserole rest 5-10 minutes before serving for best texture
• Shred cheese from block for better melting
• Score potato skins before scooping for easier removal