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Twice Baked Potato Casserole

Twice Baked Potato Casserole

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Sidnie Anderson

A fun alternative to a 'twice baked' potato.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
  4. Arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, Cheddar cheese, salt, and black pepper. Repeat layering with remaining ingredients.
  5. Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.
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Reviews

It's A New Day
4
10/22/2013

I cut this down to one serving and altered just a few ingredients to use what I had on hand. I don't believe the changes altered the outcome of the recipe. I used one Russet baking potato which I microwaved. I only had some leftover french onion dip (a mixture of sour cream and onion soup mix) which I used in place of the sour cream. I layered half the potato which was cut in hunks into the bottom of a small Pyrex baking dish, spread on some dip, covered with a little of both types of cheeses, sprinkled with chopped cooked bacon and sprinkled with salt and pepper. Then repeated those layers. I baked at the recommended temperature and time. Chopped green onion went on top after baking. This was very good and a different way to eat a baked potato and the toppings that I would normally eat with it. Thanks!