TWICE BAKED POTATO CASSEROLE
Twice Baked Potato Casserole! Baked Potatoes In Casserole Form! Filled With Potatoes, Cheese, Sour Cream, Bacon And More. It’s The Perfect Side Dish To Any Holiday Meal Or Dinner.
I remember when my mom would make twice baked potatoes! It always seemed so fancy and they always tasted so much better than a plain old potato! This recipe tastes just as good as the individual potato but dare I say even better!
WANT TO CHANGE IT UP + STORING
Variations: There are several ways to change up this casserole. Here are a few ideas…
- Replace or mix the bacon with ham cubes or sausage chunks.
- Mix in veggies corn, broccoli florets or diced bell peppers would all add a delicious twist.
- Sour cream: Greek yogurt is a close substitute. You can also use an equal amount of heavy whipping cream mixed with 1tbsp lemon/lime juice per cup used.
- Add or subtract the amount of sour cream used to your liking.
Leftovers: Divide leftovers into individual containers, keep in the fridge for 1-2 days.
Reheat: If you are only reheating an individual portion you can use the microwave. Heat in 30 second increments until hot. For larger portions preheat the oven to 350°F for 20-30 minutes depending on the size until hot.
Ahead of time: You can make this ahead of time through step 4. Cover and store in the fridge for 1-2 days before baking a second time and serving. For longer storage be sure to use a freezer safe baking dish. Wrap with plastic wrap and again with foil, Store in the freezer for up to 2 months. Thaw overnight on the fridge before baking a second time.
1 pkg. of thick bacon
8 large potatoes
3 tablespoons vegetable oil
2 sticks of butter, softened and cubed
1/2 cup sour cream
4 ounces of cream cheese
1 cup half and half
1 cup grated cheddar cheese, plus more for the topping
2 teaspoons garlic salt
1 bunch of green onions, sliced
salt and pepper, to taste
Preheat the oven to 400 degrees.
Take out the butter, sour cream, cream cheese and half and half and set them aside, they shouldn’t be cold when combined with the potatoes.
Scrub the potatoes clean. Wipe them dry and rub them with vegetable oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
Remove the potatoes from the oven and decrease the heat to 350 degrees.
Leave the skins on the potatoes. Cut each potato into thirds and add them to a large mixing bowl.
Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, cream cheese, half and half, grated cheese, garlic salt, and salt and pepper.
Smash the potatoes with a potato masher until well-combined and as creamy as you like. I like a few chunks.
Add the potatoes to a lightly greased 9 x 13 baking dish.
Top the casserole with reserved bacon and additional shredded cheese.
Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
What is your favorite potato recipe? Did you try this recipe? Did you love it? We would love to hear from you! Please leave us a comment below!