Twice Baked Potato Casserole

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I love twice baked potatoes, so I was so excited to try this recipe!  It was really good and would make a perfect side or main dish!

I think I would like just about anything that had cheese and bacon in it! :)
Twice Baked Potato Casserole
(Recipe from Sippity Sup)

Ingredients:

  • 5 lb russet potatoes
  • 10 slices bacon
  • 8 oz cream cheese
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream
    1/4 cup chives, minced
  • 2 1/2 cups cheddar cheese, grated
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

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65 Comments

  1. says

    Oh My Goodness!!!!! i LOVE LOVE LOVE Twice Baked Potatoes. I would love it if you would come link this up to the Holiday Sweet Swap that I’m co-hosting. Just jump over to thestokerkitchen.blogspot.com and you’ll see the button on the left sidebar.
    Thanks

  2. says

    Just saw this on pinterest! This is what my mother in law makes every year for Thanksgiving. I love that it’s named twice baked potato casserole…I call it Jill’s Cheating Potatoes (after my MIL Jill)!! LOVE IT.

  3. Anonymous says

    I was thinking of making this for Xmas dinner along with my tenderloin and thought I could make it ahead of time and then just bake it with the cheese on top on Christmas Day! Hopefully it will still taste as good!

  4. says

    I’m planning to make this tonight and then place into the fridge overnight then reheat tomorrow in my crock pot for an hour or so at work so I can take it directly to a potluck. Do think that would work? Also, I’m definately using bacon but thought maybe I could put some diced ham in as well? thought?

  5. says

    This is a great recipe, the only change I would make is that you don’t need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.

  6. says

    This is a great recipe, the only change I would make is that you don’t need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.

  7. says

    I made this the other night and it was SO GOOD!! My bf scarfed it down and had seconds! He is usually not big on leftovers but this was gone in just a couple days! The only thing is I only had about 2.5 lb of potatoes so I halved the recipe – but “forgot” to half the bacon. :) I have this on the menu again tomorrow night (we literally finished the leftovers from last time like 2 days ago) – that is how much we love it! Definitely being added to the “rotation.”

    As a note – we both agree that, like most other mashed potato and soup recipes, the flavors really came out in the leftovers. :)
    Another note – I made your chicken cordon bleu casserole the day before this and it was also amazing!! Thanks for your awesome recipes!! -M.

  8. Ann says

    I have been making something similar for many years. The difference is that I add chopped onions (because they make me happy) and switch out the cream cheese and use Ranch dressing (the fresh kind in the veggie section made with yogurt). I seldom make it anymore, because I am getting fatter just thinking about it. But I bet yours are delicious.

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