Yield: 8 hearty servings
Twice Baked Potato Casserole
This hearty Twice Baked Potato Casserole is just like a twice baked potato, but in casserole form! Creamy, loaded mashed potatoes (with crispy skins included!) are topped with two types of cheese, crispy bacon and chives. It's also make-ahead friendly and travels well!
Ingredients
- 8 medium-sized red potatoes
- 1 tablespoon olive oil
- 8 tablespoons butter, sliced
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon garlic powder
- 2 cups shredded mozzarella, divided
- 2 cups shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled
- Minced chives, optional garnish
Instructions
- Preheat oven to 350°F.
- Wash and pay dry potatoes. Place potatoes on a baking tray and coat potatoes with olive oil. Bake for 30 minutes, until fork tender.
- In a large bowl, lightly mash potatoes using a potato masher, leaving them in big chunks. (Do not mash them like mashed potatoes. We want them to be chunky.)
- Add butter, sour cream, garlic powder, salt and pepper, stirring until blended. Add 1 cup of mozzarella and 1 cup of cheddar cheese, fold to combine.
- Spray a 9x13 casserole dish with non-stick spray. Pour potato mixture into prepared casserole dish and smooth the top into an even layer. Sprinkle remaining mozzarella, cheddar cheese and bacon on top of potatoes.
- Return casserole to oven and bake for 20-30 minutes or until hot and the cheese is melted.
- Remove from oven and top with chives before serving. Serve warm!
Notes
Prep Ahead: If you’d like to make this casserole ahead of time, simply prepare it (do everything except the final baking step) about 2 days before you’ll need it and keep it stored in the refrigerator in an airtight container. Allow the casserole to warm up on the counter for about 30 minutes (or up to an hour) and then bake it as directed in the recipe below!
Freeze: If you would like to freeze it for another time, prepare the casserole in a freezer friendly casserole dish (we use an aluminum pan). Prepare the casserole (except the final baking step) and then wrap it tightly and freeze for up to 3 months. To bake, I put it directly into the oven from the freezer and bake it at 350°F for about 45 to 55 minutes. It’s done when the cheese is melted and it’s warmed through!
Nutrition
Serving: 1, Calories: 549kcal, Carbohydrates: 38g, Protein: 19g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 862mg, Fiber: 3g, Sugar: 4g