Twice Baked Potato Casserole
User Reviews
5
Twice Baked Potato Casserole
Description
The Twice Baked Potato Casserole features mashed potatoes combined with butter, cream cheese, sour cream, and milk to create a smooth and creamy base. Adding cheddar cheese, green onions, and bacon imparts a rich, savory depth. The garlic powder and fresh parsley contribute subtle aromatic notes. Baked in a casserole dish with extra cheese and bacon topping, it melts and browns nicely in the oven, creating a flavorful and hearty side dish. The method allows flexibility with potato types and preparation, from baked Russet to boiled red or yellow potatoes. Once baked, it offers a tender texture with melted cheese and crisp bacon bits on top, suitable alongside meats or as a main comfort dish during colder seasons.
To prepare the potatoes, you can bake whole or boil peeled and chopped potatoes for a tender mash. Mashing with cream cheese and sour cream adds creaminess and tang, while the melted cheese topping enhances richness. The inclusion of bacon and green onions adds texture and a savory contrast. Overall, it is a straightforward casserole, practical for meal prep and family dinners.
For best results, use fully cooked and slightly cooled potatoes for easier mashing. The casserole reheats well and freezes if stored properly, making it convenient for leftovers or make-ahead meals.
Ingredients
- 6 medium potato or boiled potatoes, *see notes, baked
- ¼ cup butter salted
- 4 ounces cream cheese softened
- ⅔ cup sour cream
- ½ cup milk or cream, warmed
- ½ teaspoon garlic powder
- 1 tablespoon parsley chopped, fresh
- 2 cups cheddar cheese shredded
- 2 green onions thinly sliced
- 10 lices Bacon cooked and crumbled
- salt to taste
- black pepper to taste
Toppings
- 1 green onion thinly sliced
- 2 lices Bacon cooked and crumbled
- ½ cup cheddar cheese shredded
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.
Notes
- Bake Russet potatoes wrapped in foil at 425°F for 40-50 minutes until tender, or boil peeled red or yellow potatoes in water until fork-tender.
- Reserve and freeze potato skins separately for making potato skins snacks later.
- Use warm potatoes for mashing to ensure a creamy texture in the casserole.
- The casserole can be baked until cheese is melted and bubbly; leftovers reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 443 kcal
% 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.
User Reviews
Overall Rating
5
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