Name: Baked Potato Casserole Recipe
Prep time: 20 min
Cook time: 1 h 40 s
Total time: 1 h 20 min 40 s
Yield: 8
Ingredients: 8 russet potatoes; 4 ounces cream cheese, softened; ¾ cup sour cream; ¼ cup milk; ½ teaspoon garlic powder; 1 teaspoon salt; 1 tablespoon dried parsley; 6 strips of bacon, cooked and crumbled; 2 cups sharp cheddar cheese, shredded; ¼ cup sliced green onions; Freshly ground pepper

Jump to Recipe

If you like loaded baked potatoes, you’ll love this casserole. The same amazing flavor of a freshly baked potato with butter, sour cream, green onions, cheddar cheese, and bacon baked all together in a convenient manner.

For this twice-baked potato casserole, you will need to bake the potatoes as you would if you were eating them like that, and then mix their flesh with all the trimmings and bake it again until all the flavors melt together in a wonderfully cheesy mixture. It is the best of the potato casserole recipes.

If you like serving potatoes as a side dish, take a look at these potato recipes:

Make-ahead Method

If you want to make this casserole ahead of time, cook the potatoes, mix them with the rest of the ingredients and place them in the greased baking dish. Cover with plastic wrap and refrigerate for up to 2 days before baking it. Do not add the cheese until the day you plan to serve them.

Freezing Leftover Potato Casserole

Yes, you can freeze it. Some people don’t agree with this, but I have found that my potato casserole freezes well. To defrost, place it in the fridge overnight to thaw. This casserole has a high-fat content, which helps keep the mashed potato consistency as close to the fresh stuff as possible.

Storing Leftovers

If you have any leftovers, place them in an airtight container and keep in the fridge for up to 4 days, or freeze them for up to 4 months.

Remember to always label the food with the date before freezing it, so you know the expiration date.

Reheating Frozen Potatoes

To reheat any leftovers, you can place them in the microwave or the oven. Thaw them completely prior to reheating them.

If you use the microwave, heat them for 2 minutes on high, take them out, stir them and if they are not hot enough, heat them again in 30-second intervals until they reach the desired temperature.

If you are reheating them in the oven, place them in an oven-safe dish, cover them with foil, and heat for 15-20 mins in a preheated 350 F oven.

Baked Potato Casserole Recipe

Yield: 8 - SERVINGS

Prep Time: 20 minutes

Cook Time: 1 hour 40 seconds

Total Time: 1 hour 20 minutes 40 seconds

Tastes just like a loaded baked potato, but casserole-style!

Ingredients

8 russet potatoes
4 ounces cream cheese, softened
¾ cup sour cream
¼ cup milk
½ teaspoon garlic powder
1 teaspoon salt
1 tablespoon dried parsley
6 strips of bacon, cooked and crumbled
2 cups sharp cheddar cheese, shredded
¼ cup sliced green onions
Freshly ground pepper

Instructions

Cook the potatoes in a 350 F oven for one hour. Remove from the oven and scoop out the flesh into a medium-sized bowl. Do not turn off the oven.
Pour in the milk and add the sour cream and softened cream cheese, salt, pepper, garlic powder, and dried parsley. Mix everything well just until smooth.
Grease the bottom and sides of a baking dish. Spread the potato mixture evenly on the dish and bake for 35 minutes.
Take the casserole out of the oven and sprinkle the cheese evenly on top. Return to the oven and bake for 5 more minutes or until the cheese is completely melted.
Once the cheese has melted, top with the crumbled bacon and sliced green onions. Serve while hot.

Nutrition Information:

Amount Per Serving: Calories: 406Total Fat: 21gCarbohydrates: 41gProtein: 16g