Twice-Baked Potato Casserole

12
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is a recipe from a friend, who usually just wings it when she puts it together. My niece made it for pictures, and I took notes. We think adding some garlic and/or green onion would make it even tastier, but it's pretty darn amazing just as it is. Prep time includes microwaving the potatoes, cook time is baking time."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (272 g)
  • Calories 332.7
  • Total Fat - 17.6 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 28.6 mg
  • Sodium - 358.6 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.7 g
  • Protein - 11.8 g
  • Calcium - 213.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350F; grease a 9x13 glass baking pan.

Step 2

Poke several holes in each potato with a fork, place potatoes on a plate and microwave on high 5 minutes, or until tender.

Step 3

Let potatoes cool until able to be handled, then peel and place in a large bowl.

Step 4

Add butter and milk; beat with a hand mixer on medium speed until the consistency of mashed potatoes.

Step 5

Add sour cream, bacon and 1 cup cheese; stir to combine well.

Step 6

Spread potato mixture into prepared pan; cover top with remaining shredded cheese.

Step 7

Bake for 20-25 minutes, until cheese is starting to brown.

Tips & Variations


No special items needed.

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