Twice Baked Potato Casserole with Green Chiles
Indulge in the ultimate comfort food with this Twice Baked Potato Casserole with Green Chiles, a creamy and cheesy blend of mashed russet potatoes, tangy sour cream, and a hint of spice from diced green chiles. This crowd-pleasing casserole is layered with melted cheddar, smoky crumbled bacon, and a garnish of fresh green onions, delivering a perfect balance of flavors and textures. Baked to golden perfection, this dish brings the indulgence of classic twice-baked potatoes to a shareable casserole form, making it an irresistible addition to any dinner table, holiday feast, or potluck. With only 20 minutes of prep and a hearty yield for up to eight servings, this easy-to-make casserole is your go-to for a satisfying side dish that’s as bold as it is comforting. Perfect for fans of cheesy, spicy, and savory goodness!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.5 cup whole milk
- 1 cup green chiles, diced
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 4 stalks green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Scrub the potatoes thoroughly and pierce each one several times with a fork. Rub the potatoes with olive oil and place them on the prepared baking sheet.
Bake the potatoes for 45-50 minutes until they are tender and the skins are crispy. Remove from the oven and let cool slightly until they can be handled.
Reduce the oven temperature to 350°F (175°C).
Cut the baked potatoes in half lengthwise and scoop out the insides, leaving a thin layer of potato attached to the skins. Place the scooped potato insides into a large mixing bowl.
Mash the potatoes with a potato masher or fork until they reach your desired consistency. For a smoother texture, use a hand mixer or potato ricer.
Add the butter, sour cream, and milk to the potatoes and mix well until creamy. Stir in the green chiles, 1 1/2 cups of shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until fully combined.
Transfer the potato mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by the crumbled bacon.
Bake the casserole in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Remove the casserole from the oven and garnish with sliced green onions.
Let sit for 5 minutes before serving. Enjoy your Twice Baked Potato Casserole with Green Chiles!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
