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Twice Baked Potato Casserole
Easier than twice baked potatoes, this casserole is loaded with cheese, bacon, and flavor!
Course
Side Dish
Cuisine
American/Southern
Keyword
bacon, casserole, cheese, potatoes
Prep Time
15
minutes
Cook Time
30
minutes
Servings
10
servings
Calories
192
kcal
Author
Paula
Ingredients
2
lbs
potatoes
I prefer Russet or Yukon gold, peeled and boiled
1
cup
milk
room temperature
1/4
cup
cream cheese
cubed and room temp.
1/4
cup
sour cream
room temp.
2
cups
shredded cheddar cheese
6
slices
bacon
cooked and crumbled
2
Tablespoons
green onion
sliced thin
Instructions
Mash potatoes with milk, cream cheese, and sour cream until they're as smooth or chunky as you like. I like mine chunky.
Pour into a 9x13-inch casserole dish.
Cover with cheddar cheese and crumbled bacon.
Cook in 350°F oven until cheese is melted.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
2
g
|
Protein:
9
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Cholesterol:
44
mg
|
Sodium:
261
mg
|
Potassium:
96
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
390
IU
|
Vitamin C:
1
mg
|
Calcium:
202
mg
|
Iron:
1
mg