Twice Baked Potato Casserole – Creamy, Cheesy, and Loaded with Flavor!

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the Potatoes:
Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain well.

Mash the Potatoes:
In a large mixing bowl, mash the potatoes with a potato masher or hand mixer until smooth. Add the sour cream, milk, melted butter, garlic powder, salt, and pepper. Mix until well combined.

Add the Cheese and Bacon:
Stir in 3/4 cup of the shredded cheddar cheese, crumbled bacon, and chopped green onions (if using). Mix until the ingredients are evenly incorporated.

Assemble the Casserole:
Transfer the mashed potato mixture into the prepared baking dish. Spread it out evenly.

Top with Cheese and Parmesan:
Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of the potatoes. Then, sprinkle the grated Parmesan cheese over the top for extra flavor and a crispy finish.

Bake:
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.

Serve:
Let the casserole rest for a few minutes before serving. Garnish with additional chopped green onions or bacon if desired.

Serving and Storage Tips: