A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything – I suggest serving as a side to steak or grilled chicken.
Twice baked potatoes get turned into a creamy, cheesy casserole that instantly become everyone’s favorite side. It’s an easy no fuss way to turn simple baked potatoes into something extravagant.
This recipe is everything, and I mean everything. I have always been a sucker for twice baked potatoes and making it in casserole form is just everything I need in life. Especially since you can make it two days ahead of time.
As if the convenience of making it ahead of time isn’t enough, you can easily freeze leftovers! Read on for everything you need to know about this ultimate side dish idea!
Ingredients
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10
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Original recipe yields 10 servings
Ingredient Checklist
1 (16 ounce) package shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
3 eaches potatoes, peeled and sliced into thin rounds, or as needed
½ cup chopped green onion
½ cup cooked bacon, chopped
DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
Step 3
Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.