Twice Baked Potato Casserole Recipe
Our twice baked potato casserole is loaded with bacon, potatoes, cheese, and green onions for the perfect side dish.
Serving10 Servings
Ingredients
- 5 pounds Russet potatoes
- 10 strips bacon
- 1 8 ounce package cream cheese
- ½ cup butter, (melted)
- 1 cup sour cream
- 6 green onions, (diced)
- 2 ½ cups cheddar cheese, (shredded)
- 2 teaspoon salt
- ½ teaspoon pepper
Equipment
Instructions
- Preheat oven to 350℉.
- 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 ½ cup cheddar cheese.
- Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
- Remove from oven; garnish with remaining bacon.
Notes
Make-Ahead Tip: If you make this ahead of time be sure to refrigerate until baking.
Feel free to add any other seasonings you like to the mashed potato mixture
Storage Notes: Either scoop the leftover mashed potatoes into an airtight container or leave them in the casserole dish and cover it with the lid or aluminum foil and store in the fridge for up to 5 days.
Nutrition
Calories: 431 kcal · Carbohydrates: 43 g · Protein: 13 g · Fat: 24 g · Saturated Fat: 15 g · Cholesterol: 67 mg · Sodium: 754 mg · Potassium: 1026 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 782 IU · Vitamin C: 14 mg · Calcium: 266 mg · Iron: 2 mg