This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture! I serve this all the time as a side dish or main dish. It is also a favorite of ours for holiday dinners!
Loaded Twice Baked Potato Casserole
The history of this dish goes way, way back. Sometime during my teen years I was invited to Thanksgiving dinner at the home of a professional chef. She was a friend of friends who graciously included us and I have long since forgotten her name. Her potatoes, however, are imprinted on my very soul.
Instead of traditional mashed potatoes, she served a perfect twice baked potato casserole. The potatoes were savory and had a unusually delightful texture for twice baked potatoes. Her secret, it turned out, was grating the baked potatoes. I love how this protects the texture of the casserole and helps prevent it from getting gluey.
I ended up developing my own version of the dish and it has been a family staple ever since. Once the potatoes are baked and cooled the casserole prep takes less than 20 minutes. It is a great side dish, main dish, and of course it goes very well with a holiday turkey, ham or beef roast.
Loaded Twice Baked Potato Casserole (Yes, with Bacon!)
- 4 large baking potatoes 3 pounds total
- 1/2 pound bacon
- 1 cup sour cream can use light
- 1 Tbsp. chicken bouillon
- 1/2 cup 1% milk
- 1 tsp. fresh ground black pepper
- 1/4 tsp. white pepper
- 1 bunch green onions minced
- 2 – 3 cups shredded sharp cheddar cheese divided
- Additional bacon and chives to garnish if desired
- Preheat oven to 400 F. Wash the potatoes. Make several small slits with a paring knife. Place directly on oven rack and bake for 60-90 minutes until tender. Refrigerate until chilled.
- When the potatoes are chilled, begin assembling the casserole.
- Preheat the oven to 350 F. Grease a 9”x9” or similar sized casserole pan and set aside.
- Use a kitchen scissors or sharp knife to cut the bacon into 1” pieces. Fry bacon in cast iron or other heavy frying pan over medium-high heat for 2-3 minutes until it is starting to crisp.
- Use a slotted spoon to remove the bacon from the pan and put it on paper towels to drain.
- In a large mixing bowl combine sour cream, chicken bouillon, milk, salt, pepper and white pepper. Whisk together.
- Mince tops and bottoms of green onions and stir into the sauce along with the bacon and about 1 cup of the cheese.
- Remove any blemishes from the potatoes and shred using a hand grater with large holes.
- Gently fold potatoes into the sauce. (Or toss together with your hands). Do not over mix or casserole can become starchy. Gently spread the mixture into prepared casserole pan.
- Scatter the remaining cheese on top and bake in the preheated oven at until hot through and the cheese on top is melted and just beginning to brown around the edges, 25-30 minutes.