Twice Baked Potato Casserole is brimming with rich, creamy, and cheesy goodness. This decadent casserole is generously packed with delicious ingredients, making it a versatile choice that can be enjoyed as a sumptuous side dish or even as a satisfying light entrée.
Preheat the oven to 400 and wash the potatoes under cold water.
Once the oven has preheated, poke a few holes in the top of each potato. Place your potatoes on a baking sheet and cook for 40 minutes.
Transfer the potatoes to a large mixing bowl and roughly mash them. Melt the butter and add it to the mixing bowl along with the sour cream, heavy cream, and garlic powder, and half of the cheese. Continue mixing the ingredients until the mixture is homogenous and the potatoes are mostly mashed.
Transfer the mixture to a 9x13 inch baking dish. Top the casserole with the bacon and remaining cheese. Bake for 20 minutes.
Serve and enjoy!
Notes
After cooking the potatoes, you should be able to poke them with a fork with little to no resistance.
The sour cream helps make the casserole nice and creamy. If you do not have sour cream, you can use plain Greek yogurt.
In addition to using cheddar cheese, you can use Colby jack cheese or pepper jack cheese (if you like a little more spice).
Any leftover casserole should be transferred to an airtight container. Store your casserole in the fridge for up to 4 days and reheat it in the microwave for about 45 seconds to a minute (storing halfway through).
In addition to using russet potatoes, you can also use Yukon gold potatoes. While Yukon gold potatoes are slightly sweeter, the savoriness of the bacon and cheese masks that sweetness so you won’t notice much of a flavor difference.
This casserole is great topped with some dried parsley flakes.