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Twice Baked Potato Casserole
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5 from 5 votes

Twice Baked Potato Casserole

Twice Baked Potato Casserole takes the lowly baked potato to new heights with bacon, cheddar cheese, sour cream and butter to create an amazing side dish that is creamy and cheesy. It's perfect for the holidays and family get-togethers when you want a spectacular dish. Twice baked potato casserole can be made ahead of time and leftovers, if any can be reheated in the microwave.
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 491kcal
Author: Chula King

Ingredients

  • 3 to 4 large russet potatoes (2 ½ to 3 pounds total)
  • 8 slices cooked, drained and crumbled bacon, divided
  • 6 Tablespoons (3-ounces) unsalted butter, melted
  • ½ cup (4-ounces) sour cream (See Tip 1)
  • 1 ¼ cups (5-ounces) shredded extra sharp Cheddar cheese, divided (See Tip 2)
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 Tablespoons chopped green onion tops for garnish (optional)

Instructions

  • Preheat oven to 400°F. Spray 2 ½ quart casserole dish with non-stick spray. Set aside
  • Scrub potatoes; pierce with fork. (See Tip 3)
  • Bake potatoes in 400°F oven for, 1 hour to 1 ½ hours depending on size. (See Tip 4)
  • Cook bacon until crispy. Drain and crumble. Set aside.
  • Let baked potatoes cool for about 15 minutes. Scoop pulp from skins; place in large bowl. (See Tip 5)
  • Preheat oven to 375°F. Set aside ½ cup of cheese and 2 tablespoons of crumbled bacon.
  • Add ¾ cup of the cheese, remaining bacon, sour cream, melted butter, salt and pepper to the potatoes. Mix with potato masher or electric mixer on medium until combined.
  • Transfer to prepared 2 ½ quart casserole dish. Top with reserved ½ cup of cheese and 2 Tablespoons of crumbled bacon. May be prepared in advance up to this point.
  • Bake in preheated 375°F oven for 25 to 30 minutes or until cheese is melted and casserole is bubbly. (See Tip 6)
  • If desired, garnish with chopped green onion tops.
  • Yield: 6 servings. (See Tip 7)

Notes

  1. I used light sour cream.
  2. You could also use mild or sharp Cheddar cheese instead of extra sharp Cheddar cheese.
  3. The reason that you want to pierce the potatoes with a fork is to allow the steam to escape. Otherwise, the potatoes could explode during cooking. I can personally attest to the exploding potato and resultant mess!
  4. You could also microwave the potatoes rather than baking them in the oven.
  5. If you prefer, you can actually leave the skins on the potatoes. In this case, cut up the potatoes and mash with the other ingredients.
  6. If prepared in advance and refrigerated prior to baking, allow an extra 5 minutes or so in the oven.
  7. Leftovers can be reheated for several minutes in the microwave, or in a 350°F oven for 15 to 20 minutes.

Nutrition

Calories: 491kcal | Carbohydrates: 36g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 753mg | Potassium: 891mg | Fiber: 2g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 2mg