Twice Baked Potato Casserole
Loaded with cheese and bacon this Twice Baked Potato Casserole recipe makes the ultimate side dish for Thanksgiving, Christmas or any special meal throughout the year!
Servings 16 people
Calories 339kcal
Equipment
Ingredients
- 4 pounds unpeeled potatoes baked I prefer Yukon gold
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound bacon cooked and chopped
- 2 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 3 green onions chopped
Instructions
- Preheat oven to 350° F. Cut warm baked potatoes into bite size pieces. Place half in a greased 9x13 inch baking dish.4 pounds unpeeled potatoes baked
- Sprinkle with half of salt and pepper. Layer half of bacon, sour cream and shredded cheese.1/4 teaspoon salt, 1/4 teaspoon pepper, 1 pound bacon, 2 cups sour cream, 2 cups shredded mozzarella cheese, 2 cups shredded cheddar cheese
- Repeat layers. Bake uncovered for 20 minutes or until cheese is melted and the entire dish is warm.
- Sprinkle with onions and enjoy!3 green onions
Video
Notes
- I love using Yukon gold potatoes with a thinner skin.
- Adjust your ratio of potatoes to yummy toppings based on your preferences. We love a high ratio of dairy products in this casserole!
- Bake time is only 20 minutes as long as the potatoes are warm. If using leftover baked potatoes in this recipe that are cold or room temperature bake time will be longer.
Nutrition
Calories: 339kcal | Carbohydrates: 16g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 434mg | Potassium: 596mg | Fiber: 3g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 14mg | Calcium: 241mg | Iron: 4mg