Twice Baked Potato Casserole

1 comment

Twice Baked Potato Casserole

Recipe by Julia PachecoCourse: Sides, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 10 medium russet potatoes

  • 1/2 lb bacon cut into smaller pieces

  • 4 tbs sliced butter

  • 3/4 cup sour cream

  • 4 tbs cream cheese

  • 5 sliced green onions

  • 2 cups shredded sharp cheddar cheese

  • 3/4 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp thyme


  • Preheat oven to 350 degrees
  • Peel and diced the potatoes. In a pot of bowling water add the potatoes and boil until fork tender, about 8-10 minutes. Drain the water from the potatoes.
  • In a pan add the bacon cook until cooked through then remove the bacon to a separate plate lined with a paper towel.
  • In a large bowl add the potatoes along with the sliced butter, sour cream, cream cheese, green onions (save some for on top), bacon (save some for on top), 1 cup of cheese, milk, salt, pepper, and thyme mix well with a potato masher or a electric mixer. Taste and add more milk if to dry and more seasoning if needed.
  • Grease a 9×13 baking dish add the potato mixture in and bake for 25-20 minutes or until the cheese is melty. I like to put the broiler on at the very end for 1-2 minutes.

Recipe Video


  • Enjoy this as a delicious side dish!

One Comment

  1. Do you think this could be prepped a day before and cooked the next day?

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