Twice Baked Potato Casserole
User Reviews
5
Twice Baked Potato Casserole
Description
The Twice Baked Potato Casserole starts with boiling peeled or partially peeled potatoes until fork tender, then mashing them with a blend of milk or cream, sour cream, butter, and cream cheese. Cooked bacon and shredded cheddar cheese are folded into the mixture along with garlic powder, fresh parsley, and diced green onions. The potato mixture is transferred to a baking dish, topped with reserved bacon, additional cheese, and green onions, then baked until piping hot and the cheese is melted. This method yields a rich, creamy texture contrasted by the crisp bacon and melted cheese on top.
The garlic powder adds a gentle depth without overpowering the potato base, while the fresh parsley adds a mild herbal note. The casserole’s creamy body balances well with the salty bacon and sharp cheddar, delivering a satisfying and flavorful comfort dish. Baking concentrates the flavors and melts the cheese into a golden topping.
This casserole pairs nicely with roasted meats or can stand alone as a filling vegetarian option if bacon is omitted or substituted. Its smooth, creamy mouthfeel and layered flavors make it a versatile dish for family dinners or holiday meals.
Ingredients
- 6 large potato
- 2/3 cup sour cream
- 1/2 cup milk or cream
- 1/4 cup butter
- 4 ounces cream cheese
- 1 pound Bacon fully cooked and crumbled
- 2 cups cheddar cheese divided, shredded
- 1 tablespoon parsley fresh chopped
- 1/2 teaspoon garlic powder
- 2 green onions diced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375F.
- Peel the potatoes (or partially peel if you like the potato skin in the casserole) and cut into 2-inch chunks. Place the potatoes in a large pot of water and bring to a boil over high heat. Boil until fork-tender.
- Drain the potatoes then place them in a large mixing bowl. Add the milk/cream, sour cream, butter, and cream cheese. Mash the potatoes with a potato masher until they reach your desired consistency.
- Add the cooked bacon (reserve some to sprinkle on top of the casserole), 1 1/2 cups of the cheddar cheese, chopped parsley, garlic powder, 1 of the diced green onions, salt, and pepper; stir well.
- Scoop the potato mixture into a 2-quart glass baking dish. Top with the reserved bacon, 1/2 cup of cheddar cheese, and the remaining 1 diced green onion.
- Bake the casserole at 375F for 25-30 minutes until it is hot and the cheese is melted.
- Cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 47g | 72% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 701mg | 29% |
| Potassium | 1381mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 56mg | 62% |
| Calcium | 293mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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