Loaded Twice Baked Potato Casserole

Photo: beautigredoux

Yield: 1 serving
Community Recipe from


  • 4 pound(s) red skin potatoes
  • 4 clove(s) garlic
  • 1/4 cup(s) butter
  • 1 cup(s) sour cream
  • 1/2 cup(s) milk or cream
  • 4 ounce(s) cream cheese softened
  • 4 cup(s) grated cheddar cheese
  • 2 green onions thinly sliced
  • 10 slice(s) bacon cooked crisp & chopped
  • salt & pepper
  • 1 green onion sliced
  • 2 slice(s) bacon cooked crisp & chopped
  • 1/2 cup(s) grated cheddar cheese


  1. Preheat oven to 375
  2. Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).
  3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.
  4. Add toppings, (1 gr onion, 2 bacon, 1/2 c cheese) place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
June 2014

This recipe is a personal recipe added by beautigredoux and has not been tested or endorsed by MyRecipes.

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