Twice Baked Potato Casserole is one of those dishes where you add a few extra ingredients and turn something ordinary into something extraordinary. These twice baked potatoes contain butter, cream, cream cheese, cheddar cheese and a few more ingredients. 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.
Twice Baked Potato Casserole
Yield: 8 servings.
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Twice Baked Potato Casserole
You can make a delicious twice baked potato casserole with this easy recipe.
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 357kcal
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 pieces 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 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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Theresa says
Hi, just found this recipe. Since it is now 2015 I’m going even easier by using unpeeled red taters! Wish me luck
Sassie says
Wow, I just love this site. My favorite place to find the best recipes. I am going to make this potatoe caaerole tomorrow. Thanks everyone for all your comments & reiews.
Golfngirl95 says
Fixed this recipe for a dinner party and it was easy-to-do, could make it ahead of time and bake at the last. Everyone raved about it.
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Danielle Miller says
I went for all fat haha…I also glazed it with the bacon grease!! In addition, I added fresh garlic to the recipe.
Mitzi says
This sounds awesome. However, I wonder how it would taste subbing ingredients to lower fat content? Personally, I think I would leave the bacon since it is so few and that is not really all that high. Maybe use low sodium.
Stephanie says
I am sure you could substitute low fat sour cream, low fat cream cheese, and a low fat cheddar cheese. Let us know how you change up the recipe, and how that works for you!