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Twice Baked Potato Casserole
How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 443 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 medium baked potatoes or boiled potatoes, *see notes
- ¼ cup salted butter
- 4 ounces cream cheese softened
- ⅔ cup sour cream
- ½ cup milk or cream, warmed
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 2 cups shredded cheddar cheese
- 2 green onions thinly sliced
- 10 slices Bacon cooked and crumbled
- salt and black pepper to taste
Toppings
- 1 green onion thinly sliced
- 2 slices Bacon cooked and crumbled
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- If using baked Russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
- Mash the warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese, and sour cream. Continue mashing, adding milk/cream a little at a time until the potatoes have a creamy consistency.
- Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
- Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
Cup of Yum
Notes
- I reserve the potato skins by freezing them. I bake them into potato skins for snacking.
- To Bake Potatoes (recommended for Russet or baking potatoes): Preheat the oven to 425°F. Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork. Remove from the oven and let cool until the potatoes are easy to handle.
- To Boil Potatoes (recommended for red or yellow potatoes): Wash 4 lbs yellow or red-skinned potatoes. Peel about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Boil the potatoes and a large pot of water until potatoes are fork-tender (about 15 minutes). Drain well.
Nutrition Information
Serving
0.75cups
Calories
443
(22%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Cholesterol
80mg
(27%)
Sodium
451mg
(19%)
Potassium
672mg
(19%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
770IU
(15%)
Vitamin C
8.7mg
(10%)
Calcium
266mg
(27%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 443
% Daily Value*
| Serving | 0.75cups | |
| Calories | 443 | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 80mg | 27% |
| Sodium | 451mg | 19% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 266mg | 27% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.