Topped with bacon, cheddar cheese, and green onions, this Twice Baked Potato Casserole is a fun twist on classic twice baked potatoes. Creamy mashed potatoes are loaded up with toppings for a side dish that the family will request again and again.
Servings: 8
Ingredients
▢6 large potatoes
▢2/3 cup sour cream
▢1/2 cup milk or cream
▢1/4 cup butter
▢4 ounces cream cheese
▢1 pound bacon fully cooked and crumbled
▢2 cups shredded cheddar cheese divided
▢1 tablespoon fresh chopped parsley
▢1/2 teaspoon garlic powder
▢2 green onions diced
▢salt and pepper to taste
Instructions
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Instructions
Preheat oven to 375F.
Peel the potatoes (or partially peel if you like the potato skin in the casserole) and cut into 2-inch chunks. Place the potatoes in a large pot of water and bring to a boil over high heat. Boil until fork-tender.
Drain the potatoes then place them in a large mixing bowl. Add the milk/cream, sour cream, butter, and cream cheese. Mash the potatoes with a potato masher until they reach your desired consistency.
Add the cooked bacon (reserve some to sprinkle on top of the casserole), 1 1/2 cups of the cheddar cheese, chopped parsley, garlic powder, 1 of the diced green onions, salt, and pepper; stir well.
Scoop the potato mixture into a 2-quart glass baking dish. Top with the reserved bacon, 1/2 cup of cheddar cheese, and the remaining 1 diced green onion.
Bake the casserole at 375F for 25-30 minutes until it is hot and the cheese is melted.
Cool slightly before serving.
Nutrition
Calories: 714kcal | Carbohydrates: 53g | Protein: 21g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 701mg | Potassium: 1381mg | Fiber: 6g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 56mg | Calcium: 293mg | Iron: 3mg
