This Twice Baked Potato Casserole is an alternative to my classic Twice Baked Potato recipe which is delicious in and of itself. But to have a whole casserole of this dish is rather satisfying. It’s also a lot easier to make and saves a great deal of time without compromising the savory goodness of the twice baked potato taste.
This recipe calls for covering the Russet potatoes with olive oil, salt and pepper and baking them to perfection in the oven first. Instead of scooping the insides out and making a “boat-like” bowl for the filling, you simply chop the baked potatoes into small cube sized pieces and mix them with the rest of the ingredients for a full casserole mixture. The result is so cheesy and creamy with an amazing bacon flavored filling.
Usually with casseroles, I have such a hard time photographing them. I don’t know if you guys have noticed, but casseroles typically aren’t that pretty. But one of the things that made this twice baked potato casserole so loveable is that it was VERY photogenic! This is one of the few times you can judge a book by its cover because this casserole is definitely just as good as it looks! Follow the easy recipe below and enjoy!
PAIR THIS TWICE BAKED POTATO CASSEROLE WITH ONE OF THE RECIPES BELOW!
TWICE BAKED POTATO CASSEROLE
Course: Sides & SaladsDifficulty: Medium8
servings15
minutes1
hour30
minutes643
kcalA twist on the classic Twice Baked Potato recipe in casserole form! Full of cheese, bacon and tender, double baked potatoes!
Ingredients
10 Russett Potatoes
16 oz package of bacon
1 cup chopped chives
2 cups shredded cheese (plus more for sprinkling on top)
1 cup mayo
1 cup sour cream
¼ tsp salt
¼ tsp pepper
Directions
- Preheat oven to 400 degrees
- Wash the potatoes, scrub clean and let dry
- Rub each potato with olive oil and sprinkle with salt and pepper
- Place the potatoes on a baking sheet and bake in the oven for about 1 hour (or until cooked through and soft. Oven cook time will vary. You can check consistency by inserting a butter knife into potatoes)
- Once baked through, remove from oven and cut each potato in half. Set aside to cool down
- While potatoes are baking, start cooking the bacon on a skillet until brown and crispy
- Let bacon cool on a paper towel, then crumble into bite sized pieces. Set aside for now
- Chop the potatoes (skin and all) into small cube sized pieces (about 1-inch cubes)
- In a large bowl, add the chopped potatoes, chopped chives, bacon pieces and shredded cheese. (save some bacon, chives and cheese aside to sprinkle on top)
- Add the mayo, sour cream, salt and pepper to the bowl and mix everything together until all ingredients are combined and coated well
- Pour the mixture into a GREASED casserole dish (I used a 9 x 13 inch casserole dish) and spread evenly. Cover the top generously with shredded cheese
- Preheat oven to 350 degrees. Then bake for about 30 minutes
- Once done baking, remove from oven and sprinkle with additional chives and bacon pieces for the complete Twice Baked look!
Notes
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
Nutrition Facts
8 servings per container
Calories643
- Amount Per Serving% Daily Value *
- Total Fat
36.4g
56%
- Saturated Fat 14.8g 74%
- Cholesterol 79mg 27%
- Sodium 1107mg 47%
- Amount Per Serving% Daily Value *
- Potassium 1427mg 41%
- Total Carbohydrate
55.7g
19%
- Dietary Fiber 5.1g 21%
- Sugars 4.5g
- Protein 23.8g 48%
- Calcium 22%
- Iron 17%
- Vitamin D 17%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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