Twice Baked Potato Casserole


  • 6 medium russet potatoes
  • 4 tbsp. butter, softened, plus more for pan
  • 4 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 1/2 c. whole milk 
  • 2 3/4 c. shredded cheddar, divided
  • 10 sliced cooked bacon, crumbled
  • 5 green onions, sliced 
  • 3/4 tsp. garlic powder
  • Kosher salt 
  • Freshly ground black pepper


  1. Preheat oven to 400°. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven and let cool slightly. 
  2. Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin. 
  3. Mash flesh and add butter, cream cheese, sour cream and milk and stir to combine and until butter and cream cheese is melted. Fold in 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green onion, and garlic powder. Season with salt and pepper.
  4. Brush a medium baking dish with butter and scrape potato mixture into dish. Sprinkle with remaining 3/4 cup cheddar cheese and bake until cheese is melty, about 20 minutes. Turn oven to broil and broil until golden, about 2 minutes. Let cool 10 minutes. 
  5. Top with remaining bacon and green onions.

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