Twice Baked Potato Casserole Recipe
A rich casserole featuring creamy, cheesy, bacon-topped potato skins, ideal for customizing with your preferred garnishes.
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Instructions
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Preheat oven to 400 F and coat a 9x13 inch baking dish with olive oil.
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Poke holes in potatoes, rub with 2 tablespoons olive oil, salt generously, and place in the prepared dish.
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Bake for 40 to 50 minutes until tender; let cool, then halve lengthwise.
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Scoop out potato flesh into a bowl, leaving skins intact.
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Brush the insides of the empty skins with melted butter, sprinkle with salt, and return to the baking dish, skin side down.
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Roast skins for 4 to 5 minutes until golden, then lower oven temperature to 350 F.
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Mash the scooped potato flesh until smooth, then fold in remaining melted butter, sour cream, garlic powder, onion powder, dried parsley, 2 cups cheddar cheese, and heavy cream until well combined.
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Fill the potato skins evenly with the mixture.
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Top with the remaining 1/2 cup cheese and bacon.
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Bake for about 25 minutes until cheese is melted and bubbling.
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Garnish with green onions and serve immediately.