Twice Baked Potato Casserole
This Twice Baked Potato Casserole takes everything we love about a loaded baked potato and turns it into an easy, crowd-friendly side dish!
Servings 8
Ingredients
- 3 lbs russet potatoes
- 6 slices bacon
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese divided
- 3 green onions, sliced divided
Instructions
- Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes and prick them several times with a fork. Place directly on the oven rack or on a baking sheet and bake for 50–60 minutes, or until very tender.
- Cook the bacon. While the potatoes are baking, cook the bacon until crisp. Transfer to a paper towel-lined plate, then crumble or chop into small pieces.
- Cool the potatoes slightly. Let the baked potatoes cool just until they're easy to handle.
- Scoop out the potato. Slice the potatoes in half and scoop the flesh into a large mixing bowl. Discard the skins or save them for another use.
- Make the filling. Add the Greek yogurt, milk, butter, garlic powder, salt, and pepper to the potatoes. Mash until creamy, leaving a little texture if you prefer.
- Add the mix-ins. Fold in 1 cup of the cheddar cheese, about two-thirds of the bacon, and half of the sliced green onions.
- Transfer to a baking dish. Spread the potato mixture into a lightly greased 9x13-inch baking dish.
- Add the toppings. Sprinkle the remaining cheddar cheese, bacon, and Parmesan over the top.
- Bake again. Reduce the oven temperature to 375°F and bake for 20–25 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish and serve. Sprinkle with the remaining green onions before serving.
