Twice Baked Potato Casserole takes a twice-baked potato out of the peel and into a dish. This means more servings for a delicious old favorite!
You probably already have most of the ingredients in your refrigerator, and with a few minutes in the kitchen you can have a side dish ready to go. It’s perfect for any meal, or to take to a Pot Luck dinner!
Better yet, it can be prepared the day before, refrigerated, and then put in the oven before you are ready to serve!
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Twice Baked Potato Casserole
- Four potatoes, peeled and cubed
- Four Green Onions, chopped (green part, too!)
- 2 Tablespoons Sour Cream
- 2 Tablespoons Butter
- 2 cups Cheddar Cheese – grated and divided
- 6 slices Bacon, cooked crisp and chopped
- Salt and Pepper, to taste
Boil the potatoes in water until done, but still slightly firm. Drain and leave potatoes in the pan. Add the butter; cover and allow the butter to melt.
Add the seasonings, and just enough milk to allow you to mash the potatoes. They need to be firm – not runny.
Place the potatoes in a large bowl. Add sour cream, onions, one cup of cheddar cheese and the bacon. Mix well. Pour into a greased 8×8 casserole dish and smooth the top. Sprinkle with the remaining cheese. Bake at 350 degrees for approximately 45 minutes. Serve hot.
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)