Twice Baked Potato Casserole
Hi friends, Heather here visiting from Food Lovin’ Family sharing comfort food at its best, twice baked potato casserole.
I inherited my love of cooking from my mom. Growing up she always had a delicious dinner on the table for us no matter how busy our schedules. She inspired me to get in the kitchen and get creative. Now I get to pass along the love of cooking to my little guys.
One of my favorite recipes she made almost every week is this twice baked potato casserole. My sister and I practically licked our plates clean every time she served it to us. Now I make it for my family and like me, it is one of the kid’s favorites. I let the little ones help me prepare the dish by mashing the potatoes and sprinkling the cheese and bacon on top. They have so much fun helping!
There are so many things to love about this casserole starting with the always amazing combination of potatoes, cheese and bacon. Also, no need for the “twice baked”, mix all of the ingredients together and bake once in a casserole dish. After you have the potatoes peeled, the rest of the casserole comes together very quick.
To make this dish, I start with cutting the potatoes in chunks and boiling them until fork tender. If you prefer to bake them that works too, it just takes a little longer.
Drain the potatoes and then mash in butter, sour cream, cream, cheese and then bacon. Pour the mixture into a baking dish and top with extra cheese and crumbled bacon. Bake the casserole for 30 minutes or until cheese is melted. Once it is out of the oven, I like to add some chopped fresh chives but green onions would also work well. This casserole reheats nicely or you can even dollop a little in a hot pan and make potato cakes.
If you love twice baked potatoes and don’t want to worry about stuffing potato skins and baking two times, try this recipe that feeds a crowd.
Twice Baked Potato Casserole
Easy, delicious comfort food your family will love! This is a lick your plate clean kind of recipe.
- 4 pound bag Yukon gold potatoes chopped into large chunks
- 1/4 cup butter
- 1 cup sour cream
- 1/2 cup heavy cream or milk
- 2 cups shredded cheddar cheese
- 1 (16oz) pack bacon, cooked and chopped reserve about 1/4 cup for topping
- 3 tablespoons fresh chives, chopped
- 3/4 tablespoon salt
- 1 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Wash and peel potatoes. Cut them into large chunks.
- Place potatoes in a large pot of boiling water and cook until fork tender, approximately 15 minutes.
- Drain the potatoes, return to pot and add butter. Mash with a potato masher. Stir in heavy cream, sour cream, bacon and 1 1/2cups of shredded cheese and mash until desired consistency.
- Lightly spray a 9×13 baking dish with non-stick cooking spray. Place the potato mixture in baking dish. Top with remaining 1/2 cup cheese and remaining chopped bacon.
- Bake for 25-30 minutes or until cheese is melted.