Loaded Twice-Baked Potato Casserole

Potato Casserole

• 8 russet potatoes — scrubbed and dried
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt
• 12 slice bacon — divided; 4 slices folded into the filling and 8 slices reserved for the finish
• ½ cup yellow onion — finely diced
• 2 cloves garlic cloves — finely minced
• ½ cup unsalted butter — softened and cut into pieces, plus more for greasing the baking dish
• ½ cup cream cheese — softened
• 1 cup sour cream — room temperature
• ½ cup whole milk — warmed
• 1 teaspoon seasoned salt
• ½ teaspoon black pepper
• 2 ½ cups sharp cheddar cheese — freshly shredded and divided
• ½ cup green onions — thinly sliced and divided

Garnish

• As needed parsley — chopped
• As needed black pepper — fresh cracked
• As needed bacon — small dice

1. Preheat Oven: Preheat oven to 425°F. Lightly grease a 9x13 baking dish with butter.
2. Bake Potatoes: Pierce each potato several times with a fork. Rub the potatoes with the neutral oil and sprinkle them evenly with the kosher salt. Place them on a rimmed baking sheet and bake for 55 to 70 minutes, until a thin knife slides into the center of the largest potato without resistance. Remove the potatoes from the oven and reduce the oven temperature to 375°F. Let the potatoes cool for about 10 minutes, just until they can be handled safely.8 russet potatoes, 1 tablespoon neutral oil, 1 teaspoon kosher salt
3. Cook Bacon and Onion: While the potatoes bake, cook the bacon in a large skillet over medium-low heat, turning occasionally, until evenly crisp. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon drippings in the skillet. Add the yellow onion and cook over medium heat for 5 to 7 minutes, until soft and lightly golden. Add the garlic and cook for 30 seconds, just until fragrant. Remove from the heat.12 slices bacon, ½ cup yellow onion, 2 garlic cloves
4. Prepare Potatoes: Cut all eight baked potatoes in half. Scoop the flesh from six of the potatoes into a large mixing bowl. Cut the remaining two potatoes, skins and all, into approximately 1-inch pieces and add them to the bowl. Add the softened butter and cream cheese while the potatoes are still warm. Use a potato masher to roughly mash the mixture, leaving visible potato pieces and bits of skin.8 baked russet potatoes, ½ cup unsalted butter, ½ cup cream cheese
5. Finish the Filling: Add the sour cream, seasoned salt, and black pepper. Pour in ¼ cup of the warm milk and gently mash and fold the mixture. Add the remaining milk 1 to 2 tablespoons at a time only as needed, stopping when the filling is creamy but still thick enough to hold its shape. Do not mash the potatoes completely smooth.1 cup sour cream, ½ cup whole milk, 1 teaspoon seasoned salt, ½ teaspoon black pepper
6. Add Loaded Ingredients: Crumble the bacon. Gently fold the cooked onion and garlic, 1½ cups of the cheddar cheese, 4 slices’ worth of the crumbled bacon, and ¼ cup of the green onions into the potato filling. Taste and adjust the seasoning only if needed.Cooked yellow onion and garlic, 1½ cups sharp cheddar cheese, 4 slices cooked bacon, ¼ cup green onions
7. Assemble: Spread the potato mixture evenly in the prepared baking dish without compressing it heavily. Sprinkle the remaining 1 cup cheddar cheese evenly over the top.1 cup sharp cheddar cheese
8. Bake: Bake uncovered for 25 to 30 minutes, until the casserole is hot throughout, bubbling around the edges, and the cheddar is completely melted and lightly golden.
9. Finish and Serve: Sprinkle the remaining crumbled bacon and green onions over the casserole. Let stand for 5 minutes before serving.8 slices cooked bacon, ¼ cup green onions