Go Back Email Link
–+ servings
Twice Baked Potato Casserole With Bacon
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Twice baked potato casserole is the easy cold weather comfort food recipe with all the flavors of a stuffed potato. Crisp bacon, cheddar cheese, sour cream and green onions fill every fork full of this kid friendly recipe.
Pin Recipe Print Recipe
twice baked potato casserole recipe square image
Prep Time50 minutes
Cook Time12 minutes
Prep Time1 hour 2 minutes
servings6 servings

Ingredients

  • 6 (6) medium-sized Potatoes scrubbed well
  • 3 Tablespoons (3 Tablespoons) Vegetable Oil
  • ½ Cup (115 g) Sour Cream
  • ½ Cup (113.5 g) Butter
  • ½ Cup (122 g) Milk
  • Salt and Pepper to taste
  • 2 Cups (226 g) Cheddar Cheese
  • ½ Cup (118.29 g) Chopped Cooked Bacon (approximately 4 slices)
  • 2 (2) Green Onions green parts chopped

Instructions

  1. Preheat oven to 400F.
  2. Line a baking sheet with tinfoil or a silicone baking mat
  3. Scrub each potato clean and then rub with cooking oil.
    6 medium-sized Potatoes, 3 Tablespoons Vegetable Oil
  4. Place the potatoes on the lined cookie sheet and bake for 1 hour.
  5. Chop the potatoes into 1" pieces and place in a large bowl.
  6. Mash the potatoes with a fork or a patry blender
  7. Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.
    6 medium-sized Potatoes, ½ Cup (115 g) Sour Cream, ½ Cup (113.5 g) Butter, ½ Cup (122 g) Milk, Salt and Pepper, ½ Cup (118.29 g) Chopped, 2 Cups (226 g) Cheddar Cheese
  8. mix until combined
  9. Reduce oven temperature to 350F.
  10. Scoop potato mixture into a pan sprayed 8" x 8" casserole dish.
  11. Top with remaining cheese, bacon and green onions.
    ½ Cup (118.29 g) Chopped, 2 Green Onions, 2 Cups (226 g) Cheddar Cheese
  12. Bake for 10-12 minutes, until cheese is completely melted.

Nutrition

Serving: 1serving | Calories: 625kcal | Carbohydrates: 41g | Protein: 16g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 406mg | Potassium: 1040mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 43mg | Calcium: 355mg | Iron: 2mg

Notes

Can I bake potatoes the night before?
Yes! Bake those potatoes the night before or even up to 5 days before you make this recipe. Save time when you have it. Just store the cooled potatoes in the fridge until using them.
Do I have to keep the skins on the potatoes?
Nope. That is up to you. I bake the potatoes and leave the skins on. But if you like the skins off, bake them and then scoop out the baked potato flesh. Or peel them before baking.
CourseSide Dish
CuisineAmerican
QR Code linking back to recipe