Twice Baked Potato Casserole
Nothing says comfort food like Twice Baked Potato Casserole! A mouthwatering casserole full of tender russet potatoes, gooey cheddar cheese, and creamy filling full of sour cream, onion, and BACON!
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Servings: 8 servings
Ingredients
- 4 cups mashed potatoes store bought or homemade
- 2 cups sharp cheddar cheese divided
- ½ cup sour cream
- ¼ cup milk
- 3 tablespoons unsalted butter melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- ½ cup bacon cooked, chopped
- ¼ cup green onions sliced
- Cooking spray
Instructions
- Preheat the oven to 350F. Prepare a 8x8 casserole dish with cooking spray.
- In a large bowl, combine the mashed potatoes, 1 cup cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
- Stir to combine.
- Spread into the prepared baking dish.
- Top with remaining cheese.
- Baked for 20-25 minutes or until the cheese is melted and the internal temperature is 165F.
- Remove from the oven and top with chopped bacon and green onions. Serve warm!
Notes
- You can use creamy or chunky potatoes.
- For more color, try Yukon gold or mini red potatoes and leave the skins on.
- A potato masher makes the perfect consistency in my opinion!
- Avoid extra prep fuss and buy Pre-made mashed potato and precooked bacon or cooke the bacon and potatoes ahead of time.
- Forget the mess of potato being glued onto the baking dish and spray a nice layer of cooking spray.
- Make this in the slow cooker too!
- Serve your potato casserole with filling entrees like chicken, or crispy salad.
- Make and freeze in advance for up to two months to have an easy dinner ready ahead of time!
Nutrition
Serving: 1 | Calories: 449kcal | Carbohydrates: 21g | Protein: 18g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 941mg | Fiber: 2g | Sugar: 3g
