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Twice Baked Potato Casserole
This Twice Baked Potato Casserole has all the flavors of twice-baked potatoes but is as easy to make as mashed potatoes. No need to refill potato skins when you can just spread it in a pan and bake it!
Cook Time
mins
Total Time
30 mins
Servings: 8 servings (1 cup each)
Calories: 300 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 medium Russet potatoes scrubbed and dried (about 2 pounds, see note 1)
- 1 cup sour cream
- 1 cup shredded cheddar cheese divided
- 1/2 cup milk
- 1/4 cup butter cut into tablespoons (1/2 stick)
- 1 cup thinly sliced scallions divided (from 1 bunch, see note 2)
- 8 lices cooked bacon finely chopped or crumbled and divided (see note 3)
- Salt and freshly ground black pepper
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Add the potatoes to the microwave and heat at full power for 5 minutes. Using oven mitts or a kitchen towel, flip the potatoes over.
- Heat at full power 5 minutes longer. The potatoes should feel soft and be easily pierced in the middle with a pairing knife and slide off the knife. If they aren't quite done, microwave in 30-second increments as needed. Cool.
- When the potatoes are cool enough to handle, peel the potatoes. Add to a large bowl and mash until smooth. Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, half the bacon, and salt and pepper to taste (I like 3/4 teaspoon salt and 1/4 teaspoon pepper).
- Spoon the potato mixture into an 8-inch by 8-inch pan. Sprinkle the remaining 1/2 cup cheese and bacon over the top. Bake until heated through, about 15 to 20 minutes, then garnish with remaining 1/2 cup scallions.
Cup of Yum
Notes
- Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
- Scallions: Or substitute chives, dill, or your other favorite herbs.
- Bacon: To cook bacon in the microwave, line a microwave-safe plate with 2 layers of paper towels. Add bacon in a single layer and cover with 2 more layers of paper towels. Microwave on high for 3 minutes, continue to microwave in 30-second intervals until crispy.
- Yield: This recipe makes at least 8 cups of casserole, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 cup
Calories
300kcal
(15%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
294mg
(12%)
Potassium
590mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
651IU
(13%)
Vitamin C
9mg
(10%)
Calcium
173mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 300
% Daily Value*
| Serving | 1 cup | |
| Calories | 300kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 294mg | 12% |
| Potassium | 590mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.