Twice Baked Potato Casserole


  • 8 medium russet potatoes, about 4 pounds
  • 4 tablespoons butter, melted
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic, finely chopped
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 pound of bacon slices, cut into bits and fried
  • 1/4 to 1/2 cup milk (if potatoes are too thick)
  • 2 green onions, sliced


  1. Preheat the oven to 425 F. Line a small baking sheet with foil,
  2. Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F.
  3. Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little.
  4. Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
  5. Spray a 9×13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
  6. Sprinkle with the remaining 1 cup of cheese, and the remaining bacon.
  7. Cover with foil and bake for 35-40 minutes at 325°F.
  8. Garnish with sliced green onions before serving.