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The Best Twice Baked Potato Casserole! featured image below

Twice-Baked Potato Casserole

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Prep Time 20 minutes
Cook Time 1 hour
Servings 12
Calories 340 kcal

Ingredients
  

  • 8 medium potatoes
  • ½ pound bacon
  • ½ cup butter room temperature, cut into pieces
  • 1 cup sour cream room temperature
  • 1 cup whole milk room temperature
  • 1 ½ cups cheddar cheese grated (divided)
  • 2 green onions sliced (divided)
  • salt and pepper
  • 1 TBSP olive oil

Instructions
 

  • Heat the oven to 400f.
  • Add the potatoes onto a baking tray and bake for 20 - 30 minutes until the skins are browned and the insides are beautifully soft.
  • Fry the bacon in a non-stick pan until crispy, about 10 minutes. Use a pair of tongs to turn the bacon occasionally until it is cooked. Set aside to cool and then chop into small crispy bits.
  • When the potatoes are cooked, take them out of the oven and allow them to cool down before peeling them, except for two.
  • Cut the potatoes into chunks then add them to a bowl along with the butter, milk, sour cream, 1 cup of the grated cheddar cheese, salt and pepper, half the bacon, and most of the green onions, keeping a few for the topping.
  • Use a wooden spoon to mix it all together and mash a little.
  • Use the olive oil and a brush to grease a casserole dish then pour the potato mix into the dish and spread out to make it even and smooth on the top. Top with the rest of the cheese, bacon, and green onions.
  • Bake for 20 - 30 minutes until the top is golden and bubbling. Allow to cool a little before serving to allow the potato to set.

Nutrition

Calories: 340kcalCarbohydrates: 29gProtein: 9gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 46mgSodium: 455mgPotassium: 659mgFiber: 4gSugar: 2gVitamin A: 523IUVitamin C: 29mgCalcium: 148mgIron: 2mg
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