This casserole has all the flavor of a twice baked potato crammed into one dish! This is the perfect side dish to any dinner and is packed with so many delicious flavors! If you’re running short on time, you can always substitute instant potatoes. 😉
Elyse
Serves: 10
Twice Baked Potato Casserole
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 5 pounds russet potatoes
- 10 slices bacon
- 1 (8 ounce) pkg. cream cheese
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1/4 cup green onions, minced
- 2 1/2 cups shredded cheddar cheese
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- Peel potatoes, and cut into 1-inch pieces.
- Place in a large pot, 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.
- 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.
- Using a hand mixer, mash the potatoes in pan until light and fluffy.
- Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a 9x13-inch baking pan sprayed with nonstick cooking spray.
- 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.
7.8.1.2
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https://www.sixsistersstuff.com/recipe/twice-baked-potato-casserole/
Six Sisters Stuff
xo
Mary x
This looks divine! I love all things potato. thanks for the recipe!
Thanks
I think that would work just fine!
I have never tried it, but I think that would work just fine!
I am so sorry it took so long to get back to you. I hope it turned out okay! I am sure that it would be fine to put in a crock pot. Let us know how it turned out!
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.