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Twice baked potato casserole combines rich flavors and creamy textures. This dish has earned its place among comfort food casseroles. It starts with baked russet potatoes, then mixes in sour cream, cream cheese, and cheddar cheese. The result? A creamy potato casserole that feels like a warm hug on a chilly day.

Twice Baked Potato Casserole

Indulge in the deliciousness of Twice Baked Potato Casserole, the ultimate comfort dish for any occasion. This creamy, cheesy casserole brings together the rich flavors of russet potatoes, sour cream, cream cheese, and cheddar cheese for a warm and satisfying meal. Perfect for family dinners or potlucks, this easy recipe is sure to please everyone at the table. Click through to explore the full recipe and start creating your new favorite comfort food today!
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1/2 cup cream cheese, softened

1 cup shredded cheddar cheese, plus 1/2 cup for topping

1/4 cup green onions, chopped

1/4 cup crispy bacon bits (or vegetarian alternative)

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup milk

1/4 cup butter, melted

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the russet potatoes thoroughly and poke several holes in each potato with a fork.

      Bake the potatoes directly on the oven rack for 45-60 minutes, or until they are tender when pierced with a fork.

        Once cooked, remove the potatoes from the oven and let them cool slightly. Reduce the oven temperature to 350°F (175°C).

          Slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin to maintain its structure.

            Mash the scooped out potatoes with a potato masher until smooth.

              Add the sour cream, cream cheese, 1 cup of shredded cheddar cheese, green onions, bacon bits, garlic powder, melted butter, and milk to the mashed potatoes. Season with salt and pepper to taste. Mix until well combined and creamy.

                Spoon the mixture back into the potato skins, distributing it evenly.

                  Place the filled potatoes into a greased baking dish.

                    Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the filled potatoes.

                      Bake the casserole in the oven for an additional 20-25 minutes, or until the cheese is bubbly and golden.

                        Let the casserole cool for a few minutes before serving.

                          Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                            - Presentation Tips: Serve the casserole hot, garnished with a sprinkle of additional chopped green onions and crispy bacon bits for an appealing finish.