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Crispy Loaded Twice-Baked Potato Casserole

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A comforting casserole featuring crispy baked potato skins filled with a creamy, cheesy, and smoky bacon potato mixture topped with toasted panko breadcrumbs for a perfect crunchy finish.

Ingredients

Scale
  • 4 large russet potatoes
  • 4 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 6 strips crispy bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, prick them a few times with a fork, and bake directly on the oven rack or on a baking sheet for 50-60 minutes until skins are crispy and insides are soft.
  2. While potatoes bake, cook the bacon strips in a skillet over medium heat until crisp. Drain on paper towels and crumble. Set aside.
  3. In the same skillet, add olive oil and toast the panko breadcrumbs over medium heat until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and set aside.
  4. Once potatoes are cool enough to handle, halve them lengthwise. Scoop out the insides into a mixing bowl, leaving a thin shell to keep the shape intact.
  5. Mash the potato flesh with butter, sour cream, garlic powder, salt, and pepper until smooth and creamy. Add 1½ cups shredded cheddar, crumbled bacon, and sliced green onions. Stir gently to combine.
  6. Spoon the potato mixture back into the skins, piling it up slightly. Place the filled potatoes into a 9×13-inch casserole dish.
  7. Top the filled potatoes evenly with the toasted panko breadcrumbs and the remaining ½ cup cheddar cheese.
  8. Bake the casserole at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and bubbling.
  9. Let the casserole rest for 5 minutes before serving.

Notes

If the topping browns too fast, cover loosely with foil mid-bake to prevent burning. Toasting the panko breadcrumbs separately is essential for a crispy topping. Leave a thin layer of potato on skins to keep shells intact. For vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions. Gluten-free panko can be used to make this recipe gluten-free.

Nutrition

Keywords: twice-baked potatoes, potato casserole, crispy potato casserole, comfort food, loaded potatoes, cheesy potatoes, bacon potatoes

Find it online: https://tastypierecipes.com/crispy-loaded-twice-baked-potato-casserole-recipe-easy-perfect-comfort-food/