Twice Baked Potato Casserole
Twice baked potato casserole is a creamy mashed potato casserole loaded with cheese, bacon, sour cream, and green onions. Perfect for holidays or potlucks.
Servings: 12 servings
Calories: 392kcal
Ingredients
- 5 pounds Yukon Gold Potatoes
- 2 teaspoons onion powder
- 8 ounces sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- ¾ cups bacon cooked and crumbled
- 4 green onions green parts only, snip with scissors
Instructions
- Cook the potatoes. Fill a large pot with about an inch of water. Add a steamer basket. Cut potatoes into 1 or 2 inch cubes. Add potatoes to the pot and add the lid. Bring to a boil over high heat, then reduce to medium low. Cook for 10-15 minutes until potatoes are fork tender. Drain.
- Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, use a spatula to fold in the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
- Preheat oven at 375 degrees. Add the potato mixture to a 9x13 casserole dish and spread evenly. Cover with foil. Bake for 50-55 minutes until it is heated through.
Notes
If you'd like extra color on the potatoes, remove the foil for the last 10-15 minutes of cooking time.
Make ahead: If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time and bake as directed.
Leftovers: Store leftovers covered wrapped in foil or in an airtight container
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 45g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 508mg | Fiber: 5g | Sugar: 4g
