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Cozy Loaded Twice-Baked Potato Casserole Recipe with Bacon and Chives

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A warm, comforting casserole featuring twice-baked russet potatoes loaded with crispy bacon, sharp cheddar, sour cream, and fresh chives. Perfect for cozy family dinners and quick weeknight meals.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds), scrubbed and baked
  • 6 slices of bacon, cooked until crispy and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup whole milk (or more as needed)
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika
  • Optional: pepper jack cheese instead of sharp cheddar
  • Optional dairy-free: coconut yogurt instead of sour cream and plant-based cheese alternative

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each potato several times with a fork and place on a baking sheet. Bake for 45–60 minutes until tender when pierced with a fork. (Alternatively, microwave for 8–10 minutes, turning halfway.)
  2. While potatoes bake, cook bacon slices in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to paper towels to drain and chop once cool.
  3. Once potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides into a large bowl, leaving a thin shell behind.
  4. Add butter, sour cream, milk, garlic powder, salt, and pepper to the potato insides. Mash together until creamy but still a little chunky. Add more milk if needed for smoothness.
  5. Stir in shredded cheddar, half the bacon, and most of the chives, reserving some for topping. Mix gently to combine.
  6. Spread the potato mixture into a 9×13-inch casserole dish. Sprinkle the remaining cheese, bacon, and chives evenly on top.
  7. Bake at 375°F (190°C) for 20–25 minutes, until the top is golden and bubbly.
  8. Let the casserole rest for 5 minutes before serving.

Notes

If the top browns too quickly, cover loosely with foil halfway through baking. Use room temperature butter and sour cream for best blending. Baking potatoes in the oven yields better texture than microwaving. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave. For a vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions.

Nutrition

Keywords: twice-baked potatoes, loaded potato casserole, bacon casserole, comfort food, cheesy potatoes, chives, easy dinner, family meal

Find it online: https://dahliadishes.com/cozy-loaded-twice-baked-potato-casserole-recipe-with-bacon-and-chives/