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Twice Baked Potato Casserole

This recipe is not only delicious, it is incredibly easy to prepare too, and will make for a memorable side dish. After all, who can resist a potato, cheese, sour cream and bacon mix? One of the drawbacks of a baked potato dish is that it can be incredibly tricky to make ahead of time and reheat. However, there is a delicious solution to the problem - hence the term, twice-baked potato casserole. Check it out:

Here's the recipe:


  • 4 large potatoes (about 2 ½ pounds)
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon pepper
  • 4 tablespoons butter, melted
  • 1 ½ cups shredded cheddar cheese, divided
  • ½ cup milk, warmed
  • ½ cup sour cream
  • 6 green onions, finely chopped and divided
  • 4 strips of cooked bacon, crumbled


1. Preheat the oven to 425°F. Meanwhile, line a small baking sheet with parchment paper and lightly grease a 9-inch by 9-inch baking dish.

2. Pierce the potato skins with a knife and place the potatoes on the baking sheet, baking them for about 60 minutes or until they are tender - bear in mind that baking time will vary according to the size of the potatoes. Once done, remove the potatoes from the oven and reduce the oven temperature to 375°F.

3. Let the potatoes slightly cool and slice them in half. Then, scoop out the potato flesh into a large bowl and mash the potatoes adding salt, pepper, butter and the ½ cup of cheddar cheese.

4. Add the milk, sour cream, half of the bacon and half of the green onions too, mixing well until all ingredients have combined thoroughly.

5. Spoon the potato mixture into a greased 9-inch by 9-inch baking dish and sprinkle with the remaining cup of cheese and remaining bacon and onions.

6. Then, bake in the oven at 375°F for about 20 to 25 minutes or until golden brown.



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