Twice Baked Potato Casserole

Twice baked potatoes in a casserole dish, topped with cooked bacon bits and green onions.

Twice baked potato casserole is a creamy mashed potato casserole loaded with cheese, bacon, sour cream, and green onions. Perfect for holidays or potlucks.

Prep Time30

Cook Time45

Total Time1 15

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

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.

Farm Girl Tips

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