thepioneerwoman5.0
Twice Baked Potato Casserole
Twice baked potato casserole is fit for a crowd! This side dish recipe features creamy mashed potatoes, plus loads of cheese and bacon mixed right in.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 25 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●skillet
- ●bowl
- ●baking dish
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 425ºF. Prick each potato with a fork 3 to 4 times all over, then place on a sheet pan. Roast for 55 to ⏱️ 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375ºF.
2
Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6 to ⏱️ 8 minutes. Let the cooked bacon drain on a paper towel-lined plate. Once cool, crumble or chop into small pieces.
3
In a large bowl, place the melted butter, cream cheese, warm milk, and sour cream. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Use a potato mashed to mash everything together. Fold in the salt, pepper, half of the bacon, half of the cheddar cheese, parmesan, and half of the chives.
4
Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for ⏱️ 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake uncovered until warmed through and lightly golden on top, 15 to ⏱️ 20 minutes more. Let rest ⏱️ 10 minutes, top with the remaining chives, and serve.
Nutrition Facts
calories
697 Calories
fat Content
48 g
fiber Content
3 g
sugar Content
4 g
sodium Content
888 mg
protein Content
23 g
trans Fat Content
0 g
cholesterol Content
119 mg
carbohydrate Content
42 g
saturated Fat Content
24 g
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