Description
You get all the rich, comforting flavor of classic twice baked potatoes in one simple, cheesy casserole. This loaded bake features crispy bacon, sharp cheddar, and fluffy potatoes, making it the perfect, easy side dish for any gathering.
Ingredients
Scale
- 3 pounds Russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 cup milk, warmed
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded, divided
- 6 slices bacon, cooked and crumbled
- 1/2 cup green onions, chopped, divided
- 1 cup extra sharp cheddar cheese, shredded (for topping)
Instructions
- Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and bake directly on the oven rack until they are completely tender, about 50 to 60 minutes.
- While the potatoes bake, cook the bacon until crisp. Drain the bacon and crumble it. Set aside.
- Once the potatoes are cool enough to handle, carefully slice them in half lengthwise. Scoop the flesh out of each potato half into a large bowl, leaving about a 1/4-inch shell intact.
- Place the empty potato shells on a baking sheet. Set aside.
- Mash the scooped potato flesh thoroughly. Add the warm milk, butter, sour cream, salt, and pepper. Mix until the potatoes are creamy and smooth.
- Stir in 1 cup of sharp cheddar cheese, the crumbled bacon, and half of the chopped green onions into the mashed potato mixture. Mix until just combined.
- Spoon the potato mixture evenly back into the reserved potato shells.
- Bake the filled potatoes for 15 minutes.
- Remove the potatoes from the oven. Top each one generously with the remaining extra sharp cheddar cheese.
- Return the potatoes to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
- Garnish with the remaining green onions before serving immediately.
Notes
- For an even creamier texture, you can skip baking the shells first and simply mix all the filling ingredients together, then spread the mixture into a 9×13 inch baking dish for a true casserole experience.
- If you are making this ahead of time, you can prepare the filling and stuff the shells. Cover them and refrigerate for up to 24 hours. Add about 10 minutes to the initial bake time when cooking from cold.
- You can substitute Monterey Jack or Gruyere cheese for some of the cheddar if you want a different flavor profile.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 4
- Protein: 14
- Cholesterol: 75