Twice Baked Potato Casserole

Turn something ordinary into something extraordinary with this Twice Baked Potato Casserole recipe. These easy twice baked potatoes are filled with butter, cream, cream cheese, cheddar cheese, and another favorite ingredient — bacon!  Looking for that dish that is perfect to make ahead of time, and reheat when you are ready to serve a special dinner, look no further.

Why this Recipe Works

A Twice Baked Potato Casserole is one of those recipes that incorporates all our favorite comfort foods.  Potatoes, cheese, butter, and bacon!  Who doesn’t love a great recipe that includes bacon?  I also love that this is something that works as a make-ahead dish.  Make this the night before a holiday morning or in the morning for a family dinner.  And it goes perfectly with the Honey Baked Ham like Honeybaked ham recipe!

What You’ll Need for this Recipe:

• Russet potatoes
• Cream Cheese
• Sour Cream
• Butter
• Heavy Cream
• Salt
• Cheddar Cheese
• Bacon
• Chives

How to Make this Twice Baked Potato Casserole:

Start with peeling the potatoes and cutting into large chunks. Place potatoes in a large pan, cover with water and let boil on high. Turn down the heat once the potatoes start to boil gently. Cook for 10-15 minutes or until the potatoes are soft. Drain and put back into the pot. Add butter, sour cream, heavy cream, salt, and cream cheese and mix together with a mixer until smooth and creamy.

Place potatoes in an 8×8 pan. Top with cheddar cheese and bacon and bake at 350 degrees for about 30 minutes or until the cheese melts. Add the chives to the top before you are about to serve.

Tips on Cooking the Bacon:

I have found that cooking bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown. If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.

Did you make and love this recipe? Give your review below! And make sure you share your creations by tagging me on Instagram!

Twice Baked Potato Casserole

Turn something ordinary into something extraordinary with this Twice Baked Potato Casserole recipe. These easy twice baked potatoes are filled with butter, cream, cream cheese, cheddar cheese, and another favorite ingredient -- bacon!

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Potato Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Calories: 357kcal

Author: Stephanie Manley

Ingredients

• 3 pounds russet potatoes
• 4 ounces cream cheese
• 1/2 cup sour cream
• 4 tablespoons butter
• 1/3 cup heavy cream
• 1 teaspoon salt
• 1/2 cup cheddar cheese
• 3 slices cooked bacon
• 1 tablespoon chopped chives

Instructions

• Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. 
• Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into the pot. Add butter, sour cream, heavy cream, salt, and cream cheese into the pot and mix with a mixer until smooth and creamy. 
• Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives. 
• I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown. If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.

Nutrition

Calories: 357kcal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 508mg | Potassium: 779mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13.8% | Vitamin C: 12.2% | Calcium: 11.1% | Iron: 9%

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