Give me all the potatoes and cheese with this amazing potato casserole! I have made this recipe so many times to count and I have never had anyone not like this casserole. It’s truly the best baked potatoes recipe I’ve made.
These potatoes are super creamy and buttery, everything you would want from your potatoes and more. The sour cream adds the right texture and a little added flavor to these potatoes.
If you are wondering what to cook with baked potatoes, we have so many recipes that would go great, but I’ll suggest a few to get you started. These baked potatoes would go fabulously with our Instant Pot honey glazed ham recipe, cheddar baked chicken recipe, or the delicious sheet pan meatloaf and green beans recipe.
What you need for these twice baked potatoes:
Ingredients for this twice baked potato casserole:
- Russet potatoes
- Cream cheese
- Sour cream
- Shredded cheddar cheese
If your house is like mine, I do not always have sour cream on hand but probably everything else. So, check out THIS article from Tasteessence.com to find a substitute you could make from home!
These are all necessities for this twice baked potato casserole with sour cream:
- Vegetable peeler (THIS one works great)
- Large pot & lid
- Pairing knife
- Colander (I like THIS one)
- Large skillet
- Hand mixer
- Nonstick cooking spray
- 9×13 inch baking pan
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Time to make these cheesy bacon potatoes in the oven:
To begin start by preheating your oven to 350 degrees.
Then, wash and peel all of the russet potatoes. After that is done, cut all of them into small 1 inch sized pieces.
Now, place the cut-up potatoes into a large pot and add in enough cold water to cover the potatoes by about 2 inches. Turn the burner on to medium-high heat and bring the water to a boil.
Once the water reaches a boil, reduce the heat and let the potatoes simmer. You will cook the potatoes until they are tender and can be easily pierced with a pairing knife. This should take about 20 minutes.
When they are done, pour the potatoes into a colander to drain the water and return the potatoes to the large pan and cover them with a lid.
While the potatoes are cooking, heat a large skillet over medium heat and add in the bacon strips and cook them until they are crisp and brown. Try and turn them only once in the process.
Once the bacon is done, remove them from the pan and place the bacon on paper towels to let them drain and cool down.
After the bacon has cooled down crumble it into small pieces.
Now, with the drained potatoes in the large pan, add in the cream cheese, butter, and sour cream and beat everything together with a hand mixer until they are well combined and smooth.
Then, add in the green onions, 2 cups of cheddar cheese, half of the crumbled bacon, salt, and pepper. Using a large spoon or spatula, stir everything together until they are completely combined.
Next, transfer the mashed potatoes to the greased 9×13 inch baking pan and top it with the remaining ½ cup of cheddar cheese.
Place the paned mashed potatoes into the oven and bake it until the top is slightly golden brown and the potatoes have been heated all the way through. This should take about 30 minutes.
Once it is done, remove it from the oven and garnish it with the leftover bacon crumbles and serve it!
want more easy potato casserole recipes?
I know everyone is trying to be gluten-free and all the healthy stuff, but sometimes you just need a delicious comfort food dish that is quick and easy! Well, our YouTube channel has it all! All of the health and comfort food you can handle. Of one my favorite easy potato casserole recipe is our Instant Pot sweet potato casserole. It is super creamy, flavorful, colorful and buttery.
Add these casserole dishes to your menu for next week:
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.