Twice Baked Potato Casserole Recipe

Creamy, cheesy twice baked potato casserole loaded with bacon and cheese. Cozy, crowd-feeding, and perfect for holidays or any comfort-food night!

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Calories: 444kcal

Author: Ruth Truett

Bake the potatoes in a 400° oven for about an hour or until they're tender.
Trim the top ¼ inch off the top of a garlic bulb. Place the garlic cut-side up onto a piece of foil along with the white part of the green onion, drizzle with avocado oil, and sprinkle with kosher salt. Wrap the garlic and onion in the foil.
Place the packet into a small baking dish and add that to the oven along with the potatoes. The garlic and onions will be done anywhere from 45 minutes - 1 hour. If the potatoes need more time in the oven, simply remove the garlic and onions and let them cool while the potatoes finish cooking.

Cook the bacon on a parchment lined baking sheet along with the potatoes, garlic, and green onions until crispy.
Once cooled, finely chop it. Reserve some for topping the casserole later on.

Cut the slightly cooled potatoes in half and scoop out the insides into a large mixing bowl. Mash or breakup the potato pieces to your liking. You can make the pieces as large or as small as you would like.
In a separate mixing bowl, combine the all-purpose seasoning, melted butter, heavy cream, sour cream, half of the grated cheeses, and the ¾ of the bacon. Mash the roasted garlic cloves and mince up the roasted green onion tops and also add those to the mixing bowl. Mix everything to combine.
Pour the butter mixture over the potato pieces, mixing to throughly combine. Add the casserole mixture to a lightly greased 9x13 baking dish. Top with remaining cheese and bake in a preheated 400° oven for 20-25 minutes.
Garnish with the sliced tops of the green onions. Enjoy!

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