Twice Baked Potato Casserole Recipe

5 from 55 votes

Twice Baked Potato Casserole Recipe

Twice baked potatoes in casserole form! filled with potatoes, cheese, sour cream, bacon, and more. It's the perfect side dish to any holiday or dinner.

Prep Time5

Cook Time1

Cool10

Total Time1 5

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

8 medium potatoes
¼ cup unsalted butter, softened
6-8 ounces cream cheese, softened
1 cup sour cream
½ cup half and half or cream
1 teaspoon garlic salt (with parsley flakes)
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
10 slices bacon, cooked and chopped, divided
salt and pepper, to taste
green onions or chives, chopped

Instructions

Preheat oven to 400°F.
Scrub potatoes, then use a fork to poke 8-12 deep holes all over the surface of each potato to let the moisture escape during cooking. Place on a baking sheet and bake for 45-55 minutes.
Reduce the oven to 350°F.
Let cool slightly, then cut in half, lengthwise and scoop out potato flesh into a large bowl.
Add softened butter, softened cream cheese, sour cream, half and half, garlic salt, 1½ cups shredded cheddar cheese, 1½ cups shredded mozzarella cheese, all but ¼ cup of chopped bacon, and a few chopped green onions (if desired). Salt and pepper to taste.
Pour the mixture into a lightly greased 9x13 baking dish. Top with remaining shredded cheeses, bacon, and green onions or chives.
Bake at 350°F for 30-35 minutes and serve warm.

Video

Notes

Recipe Tips.

To avoid gummy potatoes, do not overmix. Avoid an electric mixer and use a fork or potato masher to mash and mix up the filling.
We like cooking our Bacon in The Oven.
Mix in veggies; corn, broccoli florets, or diced bell peppers would all add a delicious twist.
If you wish, you can chop the potato skins and stir them into the potato mixture, or freeze them to make a Potato Skin snack.

Prep ahead of time: cover and store it in the fridge for 1-2 days before baking a second time and serving. For longer storage, be sure to use a freezer-safe baking dish. Wrap with plastic wrap and again with foil and store in the freezer for up to 2 months. Thaw overnight in the fridge before baking a second time.

Divide leftovers into individual containers, keep in the fridge for 1-2 days, or freeze for up to 2 months.

Reheat individual portions in the microwave; heat in 30-second increments until hot. For larger portions, preheat the oven to 350°F for 20-30 minutes, depending on the size, until hot.

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