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Easy twice baked potato casserole with cheddar cheese and turkey bacon

Easy Twice Baked Potato Casserole

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This easy twice baked potato casserole combines fluffy baked potatoes, sour cream, butter, cheddar cheese, green onions, and crispy halal turkey bacon for a creamy and comforting side dish.

  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings

Ingredients

  • 4 pounds Russet potatoes
  • 8 slices halal-certified turkey bacon
  • 6 tablespoons unsalted butter
  • 1 cup sour cream
  • 1/2 cup whole milk, plus more if needed
  • 2 1/2 cups shredded sharp cheddar cheese, divided
  • 4 green onions, thinly sliced and divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat the oven to 400°F. Scrub and dry the Russet potatoes, then pierce each potato several times with a fork.
  2. Place the potatoes on a baking sheet and bake for 50–60 minutes, or until completely tender when pierced with a knife. Remove from the oven and let cool just enough to handle.
  3. While the potatoes bake, cook the halal turkey bacon according to the package directions until crisp. Let cool, then chop into small pieces.
  4. Reduce the oven temperature to 375°F. Lightly grease a 9×13-inch baking dish.
  5. Cut the baked potatoes in half and scoop the flesh into a large mixing bowl. Add the butter while the potatoes are still warm.
  6. Add the sour cream, whole milk, salt, black pepper, garlic powder, and onion powder. Mash until creamy but still slightly textured. Add a little more milk if necessary.
  7. Fold in 1 1/2 cups of the shredded cheddar cheese, most of the chopped turkey bacon, and most of the sliced green onions.
  8. Spread the potato mixture evenly in the prepared baking dish without packing it down too firmly.
  9. Sprinkle the remaining 1 cup cheddar cheese and reserved turkey bacon evenly over the top.
  10. Bake uncovered at 375°F for 20–25 minutes, until heated through and the cheese is completely melted.
  11. Remove from the oven and let rest for 5 minutes. Sprinkle with the reserved green onions and serve warm.

Notes

Russet potatoes work especially well because their high starch content produces a light and fluffy baked texture.

Bake the potatoes instead of boiling them to preserve the characteristic flavor and texture of twice baked potatoes.

Do not overmix the potato mixture. Excessive mixing can make the potatoes dense or gummy.

Add the milk gradually. Depending on the potatoes, you may need slightly more or less to achieve a creamy but fluffy consistency.

Halal turkey bacon is optional and can be omitted for a meatless version.

Cook turkey bacon according to the package directions before adding it to the casserole.

Sharp cheddar can be replaced with a combination of cheddar and Monterey Jack.

The casserole can be assembled ahead, covered, and refrigerated before the second bake. A refrigerated casserole may require an additional 5–10 minutes in the oven.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

  • Author: Emily Carter
  • Prep Time: 20 minutes
  • Additional Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://casseroledaily.com/twice-baked-potato-casserole/