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Twice-Baked Potato Casserole

My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds red potatoes (about 6 medium), baked
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound sliced bacon, cooked and crumbled
  • 3 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 green onions, sliced

Directions

  • Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
  • Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Test Kitchen Tips
  • Warm potatoes can be tough to cut, and they don't hold their shape. Cool completely before cubing them.
  • This is a rich recipe worthy of special occasions, but you can shave a few calories by reducing the sour cream and cheese. Try 2 cups of sour cream and 3 cups total of shredded cheese.
  • Check out our cheesiest potato casseroles or for the holidays, consider these Christmas casserole ideas.
  • Nutrition Facts
    1 serving: 594 calories, 38g fat (23g saturated fat), 128mg cholesterol, 702mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 24g protein.