Full of cheese, sour cream, bacon and potatoes, Twice Baked Potato Casserole is a hit every time!
Twice Baked Potato Casserole is one of our favorite ways to eat potatoes. It is just. so. good! I got this recipe many years ago from Taste of Home magazine; long before it was online even. 🙂
One of the shortcuts I do with this is to use the precooked crumbled bacon. The bag is equivalent to 5 pounds of uncooked bacon so lasts a long time and I need only a cup of it for this recipe. If you don’t have this, just cook a pound of bacon and crumble it yourself.
To print the recipe for Twice Baked Potato Casserole click HERE.
7-8 medium unpeeled potatoes, baked (about 4 pounds)
¼ tsp salt
¼ tsp pepper
1 cup crumbled bacon (about 1 pound, cooked)
4 cups (32 oz) sour cream
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded mozzarella cheese
¼ cup green onions, chopped (about 2 onions)
Bake potatoes. I wash, pierce with fork and microwave for 12 minutes, flipping half way through. I put them on a plate in a spoke pattern with even space between them. Cook until soft.
Cut baked potatoes into 1 inch cubes. This is much easier if you let potatoes cool some first.
Place half of the potatoes in a greased 9X13 baking dish.
Sprinkle with half of the salt, pepper and bacon.
Top with half of the sour cream and cheeses.
Bake, uncovered, at 350* for 20 minutes or until cheese is melted.
Sprinkle with onions.
This makes a nice full pan.
Pyrex 9×13 carrier
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.