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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Reduce the oven temperature to 350°F (175°C).

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the potato mixture into a greased 9x13-inch casserole dish, spreading it out evenly.

Step 9

Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by the crumbled bacon.

Step 10

Bake the casserole in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Step 11

Remove the casserole from the oven and garnish with sliced green onions.

Step 12

Let sit for 5 minutes before serving. Enjoy your Twice Baked Potato Casserole with Green Chiles!

Nutrition Facts

Serving size	(2248.2g)

Amount per serving	% Daily Value*
Calories	3712.8

Total Fat 222.7g	0%
Saturated Fat 123.7g	0%
Polyunsaturated Fat 1.5g
Cholesterol 594.8mg	0%
Sodium 5781.4mg	0%
Total Carbohydrate 318.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 46.6g
Protein 140.9g	0%

Vitamin D 53.7IU	0%
Calcium 2350.0mg	0%
Iron 16.6mg	0%
Potassium 8038.7mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 14.7%

Carbs: 33.1%