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. 😉
Twice Baked Potato Casserole
30 minPrep Time 30 minCook Time
1 hrTotal Time
5 pounds russet potatoes 10 strips bacon (divided) 1 (8 ounce) package cream cheese 1/2 cup butter (melted) 1 cup sour cream 6 green onions (diced) 2 1/2 cups shredded cheddar cheese (divided) 2 teaspoons salt 1/2 teaspoon pepper
Preheat oven to 350 degrees F. Wash and 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 green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. Transfer to a 9 x 13 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.
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