Twice Baked Potato Casserole
Twice baked potato casserole -- creamy, cheesy potatoes are topped with bacon and even more cheese for a delicious and hearty side dish.
Servings: 5
Equipment
- Colander
- Hand mixer or potato masher
- 9x13 baking dishs
Ingredients
- 10 medium russet potatoes
- ½ lb bacon diced
- 4 tbsp sliced butter
- ¾ cup sour cream
- 4 tbsp cream cheese
- 5 green onions chopped
- 2 cups shredded sharp cheddar cheese
- ¾ cup milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
Instructions
Preheat oven:
- Preheat oven to 350 °F
Prepare potatoes:
- Peel and dice the potatoes. Add the potatoes to a large pot of boiling water and boil until fork tender, about 8-10 minutes. Drain and set aside.
Cook bacon:
- Cook the diced bacon in a skillet over medium heat until cooked through. Move to a paper towel-lined plate to cool and absorb excess grease.
Make potato mixture:
- Add the potatoes, sliced butter, sour cream, cream cheese, green onions (reserve some for garnish), bacon (reserve some for garnish), 1 cup of cheese, milk, salt, pepper, and thyme to a large bowl and mix well with a potato masher or hand mixer.
- Taste and add more milk if too dry, and more salt and pepper as needed.
Bake potatoes:
- Grease a 9×13 baking dish. Pour the potato filling mixture in and bake for 20-25 minutes or until the cheese is melty.
- Broil for the last 1-2 minutes. Top with the reserved green onions and bacon. Enjoy!
Nutrition
Calories: 926kcal | Carbohydrates: 84g | Protein: 28g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 985mg | Potassium: 2054mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1308IU | Vitamin C: 27mg | Calcium: 483mg | Iron: 4mg
