Best Beautiful Twice Baked Potato Casserole Recipes

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BEAUTIFUL TWICE-BAKED POTATO CASSEROLE



Beautiful Twice-Baked Potato Casserole image

Make and share this Beautiful Twice-Baked Potato Casserole recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 10

10 medium baked russet potatoes, divided use
1 1/4 teaspoons salt
1 teaspoon garlic powder
3/4 teaspoon ground black pepper
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 lb bacon, cooked and chopped, divided use
3 cups shredded cheddar cheese, divided use
1/2-3/4 cup milk
1 tablespoon chopped chives

Steps:

  • Have baked potatoes and cooked bacon ready.
  • Preheat oven to 350°F. Lightly grease or butter a 9"x 13" baking dish; set aside.
  • In a medium mixing bowl, scoop out 4 potatoes and mash lightly until a consistent size. In a separate medium mixing bowl, repeat with remaining 6 potatoes.
  • Combine salt, garlic powder, and black pepper in a small bowl. Sprinkle1 1/4 teaspoons of the seasoning over the potatoes in the medium bowl; toss to combine. Repeat with the remaining seasoning and the potatoes in the large bowl.
  • In a medium bowl, stir together sour cream and softened cream cheese.
  • Measure out and reserve 3 tablespoons chopped bacon and 1/2 cup cheddar cheese.
  • Using the seasoned potatoes from the larger bowl, layer one-half of the potatoes in the bottom of baking dish, followed by 1 cup sour cream mixture, half of the bacon and half of the cheese. Repeat layer once more.
  • To the remaining seasoned potatoes, add the remaining sour cream mixture, 1/2 cup milk, and reserved 1/2 cup of cheddar cheese. Use a hand mixer and beat until fairly smooth, adding more milk if necessary. Scoop potato mixture into a pastry bag fitted with a large star tip. Pipe swirls over the top of the casserole.
  • Bake uncovered in preheated oven for 35 -45 minutes, or until golden brown and hot in the center. Remove from oven and garnish with reserved 3 tablespoons of bacon and chopped chives. Serve immediately.

Nutrition Facts : Calories 570.2, Fat 41, SaturatedFat 20, Cholesterol 97.5, Sodium 839.8, Carbohydrate 34.3, Fiber 4, Sugar 3.5, Protein 17.3

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

This is really rich and really good, which makes it really bad for your diet! If you like perogies then you'll love this recipe. My husband says it reminds him of his favourite perogy filling.

Provided by Glitterhoof

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 large russet potatoes, peeled and diced
1/2 white onion, diced finely
2 teaspoons butter
1/3 cup sour cream
1/3 cup Cheese Whiz
1/3 cup mayonnaise
salt and pepper
1/2 cup cheddar cheese, grated

Steps:

  • Place potatoes in a large pot, cover with water and boil until fork tender.
  • Preheat oven to 350 degrees.
  • Sautee onion in butter until browned.
  • Once potatoes are tender, drain and mash with onion, sour cream, cheese whiz, mayonaise, salt and pepper.
  • Place mixture in oven-safe casserole and cover with cheese.
  • Bake until heated through and cheese is melted.

Nutrition Facts : Calories 313.7, Fat 14.7, SaturatedFat 7.1, Cholesterol 33.2, Sodium 418.3, Carbohydrate 38.3, Fiber 4.2, Sugar 3.7, Protein 8.4

LOADED TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

TWICE BAKED POTATO CASSEROLE WITH BACON



Twice Baked Potato Casserole With Bacon image

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.

Provided by Tay

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Poke a few holes into each potato using a toothpick.
  • Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  • Place the 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 and crumble.
  • Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
  • Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

I love Twice Baked Potatoes and this version makes it so much easier to enjoy with my whole family of 6.

Provided by LilPinkieJ

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

5 lbs potatoes, peeled quartered
2 large eggs, beaten
6 tablespoons butter
1 cup green onion, chopped
4 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
1 cup warm milk
2 1/2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream

Steps:

  • Heat oven to 350 degrees. Lightly coat a 3 quart shallow baking dish with non-stick spray. Cook potatoes in water to cover for 20 - 25 minutes, until tender when pierced. Drain in a colander and return to pot.
  • Add butter to potatoes, mash with a potato masher until smooth. Stir in 2 cups cheese, milk, sour cream and eggs until blended.
  • Then add 1/2 cup onions, half of the bacon, salt and pepper. Spoon into prepared baking dish. Sprinkle with remaining cheese and bacon on top.
  • Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining onions.

Nutrition Facts : Calories 732.2, Fat 46.5, SaturatedFat 25.9, Cholesterol 167.9, Sodium 1395, Carbohydrate 54.2, Fiber 6.6, Sugar 3, Protein 26.3

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