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A big slice of loaded twice baked potato casserole sits on a white plate. It is covered in cheese, bacon and chives.
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5 from 2 votes

Loaded Twice Baked Potato Casserole (Yes, with Bacon!)

This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8 servings
Author: Mirlandra Neuneker


  • 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.


Light sour cream and reduced fat milk help make this a lower fat recipe. You can use higher fat ingredients if you like. Both will work. Don't substitute margarine for the butter or a low fat cheddar cheese. The results will not be as good.