Best Twice Baked Potato Casserole Recipes

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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

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 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.

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 CHEDDAR POTATO CASSEROLE



Twice-Baked Cheddar Potato Casserole image

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. -Kyle Cox, Scottsdale, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Steps:

  • Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

EASY TWICE-BAKED POTATO CASSEROLE



Easy Twice-Baked Potato Casserole image

This hearty side dish tastes just like a twice-baked potato, without all of the work.

Provided by SAVVYHOSTESS

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

2 teaspoons vegetable oil, or as needed
1 pound unpeeled russet potatoes, scrubbed
3 cups sour cream
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 pound cooked bacon, crumbled
5 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Prick potatoes with a fork. Place on a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
  • Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 15.1 g, Cholesterol 113.5 mg, Fat 45.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 25.4 g, Sodium 886.7 mg, Sugar 1.1 g

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE



Amazing Twice-Baked Mashed Potato Casserole image

Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

3 pounds potatoes, peeled
butter-flavored cooking spray
¼ cup butter, or more if needed
¼ cup milk, or more as needed
salt and pepper to taste
4 ounces sour cream
1 cup shredded Cheddar cheese, divided
¼ pound bacon, cooked and crumbled
1 tablespoon chopped fresh chives

Steps:

  • Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
  • Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
  • Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Cheesy and full of bacon, this side dish casserole is amazing. It has all the flavors of a loaded potato, just in casserole form. You can serve this at a cookout alongside steaks and burgers. It would be delicious alongside baked chicken too. If you want a more buttery taste, use Yukon Gold potatoes.

Provided by Sue Adame

Categories     Potatoes

Time 1h20m

Number Of Ingredients 8

7 medium red potatoes, baked
1/4 tsp salt
1/4 tsp black pepper
1 lb bacon, cooked and crumbled
3 c sour cream
2 c mozzarella cheese, shredded
2 c cheddar cheese, shredded
3 green onion, sliced

Steps:

  • 1. Cut baked potatoes into 1-inch cubes.
  • 2. Grease a 13 x 9 baking dish.
  • 3. Place half the potatoes in a greased baking dish.
  • 4. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream.
  • 5. Then top with half of the mozzarella and cheddar cheeses. Repeat the layers - salt, pepper, bacon, sour cream and cheese.
  • 6. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted.
  • 7. Sprinkle with the sliced green onion.

TWICE-BAKED CHEESY POTATO CASSEROLE



Twice-Baked Cheesy Potato Casserole image

Twice-baked potatoes, without the skins.

Provided by maddysmom

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious. The recipe says it serves 6-8 but I think 8-10 for sure based on our family.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

8 medium potatoes, baked
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained (or 1 bottle Hormel bacon pieces)
2 cups sour cream (I used light sour cream)
1 (8 ounce) package light cream cheese
3 cups shredded cheddar cheese (I used sharp cheddar)
2 green onions, chopped

Steps:

  • Scoop out and mash potatoes lightly until consistent size.
  • Place half in greased 13x9 baking dish.
  • Sprinkle with half the salt, pepper, garlic and bacon.
  • Mix together sour cream and cream cheese.
  • Top with half the sour cream and cream cheese mix, and cheeses.
  • Repeat layers.
  • Bake, uncovered at 350* for 25 minutes.
  • Sprinkle with onions.

Nutrition Facts : Calories 623.5, Fat 46.1, SaturatedFat 22.2, Cholesterol 107.2, Sodium 828.1, Carbohydrate 33, Fiber 3.9, Sugar 3.9, Protein 20.3

FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)



Fully Loaded Twice Baked Potato Casserole Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

8 medium potatoes, scrubbed and dried (russet potatoes recommended)
2 tablespoons olive oil
1 to 2 tablespoons Montreal Steak Seasoning* (or coarse salt and pepper)
8 slices bacon, cooked and crumbled
2 cups sharp cheddar cheese, shredded (I used 3 cups, total, reserving 1 cup)
1 cup mayonnaise
1 cup sour cream
5 to 6 green onions, sliced
Salt and pepper to taste

Steps:

  • Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!

TWICE-BAKED SWEET POTATO CASSEROLE



Twice-Baked Sweet Potato Casserole image

These twice-baked sweet potatoes are a delicious spin on an old favorite!

Provided by Nancy Wick Whitcher

Time 2h15m

Yield 10

Number Of Ingredients 8

nonstick cooking spray
5 pounds sweet potatoes
1 pound bacon
½ cup bread crumbs
4 tablespoons butter, melted
½ cup sour cream
¼ cup chopped green onions
¼ cup butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
  • Pierce sweet potatoes well and place on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Mix bread crumbs and melted butter in a small bowl and set aside.
  • Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
  • Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 50.5 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 9.5 g, Sodium 580.5 mg, Sugar 9.9 g

TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE



Twice-Baked Potato-and-Raclette Casserole image

Mashed potatoes are enriched with butter, sour cream, cream cheese, and raclette for this decadent fondue-inspired casserole. Crispy potato skins roasted with garlic and sage make an ingenious garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h40m

Yield Serves 10 to 12

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for dish
5 pounds Yukon Gold potatoes, scrubbed
1/3 cup sour cream
4 ounces cream cheese, room temperature
6 ounces raclette or fontina, grated (2 1/2 cups)
1/2 cup whole milk, room temperature
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 teaspoons minced garlic (from 2 cloves)
16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped
2 tablespoons finely chopped fresh chives, for serving

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
  • Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

CONTEST WINNER - TWICE-BAKED POTATO CASSEROLE



Contest Winner - Twice-Baked Potato Casserole image

This was my winning entry in the Annual Power Facts Recipe Contest sponsored by Alabama Power. I think it was in 2004. Warning: it's loaded with fat, calories and TASTE!!

Provided by mailbelle

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

7 medium potatoes, peeled and chunked
8 slices bacon
1 cup sour cream
1/2 cup chopped onion
3 tablespoons butter
1 cup shredded cheddar cheese
salt and pepper

Steps:

  • Boil potatoes until cooked.
  • While potatoes are boiling, fry bacon.
  • Chop fried bacon.
  • Drain potatoes and place in a large mixing bowl.
  • Add all other ingredients.
  • Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy).
  • Put whipped potato mixture into a 1 1/2 quart baking dish.
  • Cover and bake at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 544.2, Fat 33.9, SaturatedFat 17.2, Cholesterol 72.5, Sodium 445.2, Carbohydrate 46.8, Fiber 5.7, Sugar 2.7, Protein 14.6

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Rich and creamy, this potato casserole is full of everything good. The cream cheese and sour cream add a nice flavor to the casserole and make the potatoes creamy. Topping with more bacon and cheese is the crowning glory to this casserole. It's a real winner and can be served for any occasion from summer BBQs to a holiday side...

Provided by Dannell M

Categories     Potatoes

Time 1h5m

Number Of Ingredients 8

8 potatoes, peeled and cut into quarters (about 3 pounds)
1/2 c butter
1/2 c sour cream
salt & pepper
1 pkg bacon, chopped & fried crisp
2 c sharp cheddar cheese, divided
1/4 c heavy cream
4 oz cream cheese

Steps:

  • 1. Boil potatoes in salted water. Cook until tender.
  • 2. Drain potatoes and place into mixing bowl. Add cream cheese, sour cream, butter, cream, salt, and pepper. Continue mixing until smooth.
  • 3. Fold in 1 cup of the cheese and half the bacon.
  • 4. Pour into a 3 qt baking dish.
  • 5. Bake for 15 minutes at 350.
  • 6. Top with remaining cheese and bacon. Bake for an additional 15 minutes to melt the cheese.
  • 7. Remove from the oven and garnish with chopped green onions if desired.

ULTIMATE TWICE BAKED POTATO CASSEROLE



Ultimate Twice Baked Potato Casserole image

This originally came from Taste of Home magazine, but I've tweaked it just a bit for my family. Cooking time does not include baking time for potatoes; however, you can cook the potatoes in advance and refrigerate until needed.

Provided by Kzim4

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium baking potatoes, fully cooked
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb bacon, cooked and crumbled
16 ounces sour cream
8 ounces cream cheese, softened
1 cup mozzarella cheese
2 cups cheddar cheese
1/4 cup chopped onion
2 teaspoons dried chives

Steps:

  • Cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish.
  • Beat together sour cream and cream cheese until well blended.
  • Stir in remaining ingredients until well mixed.
  • Spread evenly over potatoes.
  • Bake, uncovered, at 350°F for 20 minutes or until heated through.
  • Sprinkle with additional cooked crumbled bacon and dried chives if desired.

Nutrition Facts : Calories 872.2, Fat 71, SaturatedFat 35.4, Cholesterol 176, Sodium 1111.2, Carbohydrate 33.2, Fiber 2.6, Sugar 5.9, Protein 26.6

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

This tasty Twice Baked Potato Casserole has all the wonderful flavors of twice baked potatoes with less work. Just spoon the potato mixture into one big casserole dish, top with the remaining bacon cheese and green onions, and bake. No tedious scooping out potatoes, mixing, and stuffing it back in the skins. This dish is always...

Provided by Beth Pierce

Categories     Potatoes

Time 1h30m

Number Of Ingredients 12

6 medium to large potatoes (russet or gold)
4 Tbsp butter
3/4 c sour cream
1/2 c whole or 2% milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 c shredded cheddar
1 c shredded monterey jack
8 slice bacon cooked crispy and crumbled
4 green onions

Steps:

  • 1. Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
  • 2. Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
  • 3. Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish. Top with the remaining cheese, bacon, and green onions.
  • 4. Bake 30 minutes or until the cheese is melted and the casserole is hot.

TWICE BAKED POTATO CASSEROLE FROM CRISCO®



Twice Baked Potato Casserole from Crisco® image

In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h10m

Yield 8

Number Of Ingredients 12

1 serving Crisco® Original No-Stick Cooking Spray
1 ½ pounds small red-skinned potatoes, scrubbed, unpeeled
3 teaspoons salt, divided
3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
2 tablespoons Pillsbury BEST® All Purpose Flour
1 cup milk
½ teaspoon pepper
1 teaspoon paprika
1 cup sour cream
4 tablespoons chopped fresh chives, divided
2 cups shredded Cheddar cheese, divided
4 strips bacon, cooked and crumbled

Steps:

  • Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
  • Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
  • Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
  • BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.4 g, Cholesterol 49.8 mg, Fat 22.6 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 11.9 g, Sodium 1187.4 mg, Sugar 2.5 g

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

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

Provided by Dancer

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups prepared mashed potatoes (instant or leftovers -- I use leftovers)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped green onion
1 teaspoon garlic salt
1/2 teaspoon paprika
1 dash cayenne pepper, optional
1 cup reduced-fat sour cream
1 cup shredded reduced-fat sharp cheddar cheese, divided

Steps:

  • Heat oven to 350 degrees.
  • Prepare potatoes according to package directions and place in a large bowl.
  • Melt the butter in a medium skillet over medium-high heat.
  • Add the green onions and saute until wilted.
  • Pour over the potatoes.
  • Add the garlic salt, paprika, cayenne, sour cream and 1/2 cup of the shredded cheese.
  • Stir well to blend ingredients.
  • Taste for seasonings and add more garlic salt or cayenne accordingly.
  • Pour into a baking dish that has been sprayed with nonstick cooking spray.
  • Sprinkle with the remaining cheese.
  • Bake for 25 minutes, until cheese is melted and potatoes are heated through.

Nutrition Facts : Calories 240.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 32.7, Sodium 583.3, Carbohydrate 27.3, Fiber 2.4, Sugar 2.5, Protein 8.7

LOW-FAT TWICE BAKED POTATO CASSEROLE



Low-Fat Twice Baked Potato Casserole image

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

Provided by JelsMom

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium potatoes
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh coarse ground black pepper
6 slices turkey bacon
3 cups low-fat sour cream
3 cups mild 2% cheddar cheese, shredded
3 tablespoons fresh parsley, finely chopped
1 tablespoon colored flaked sea salt
1/4 cup fat-free half-and-half

Steps:

  • Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done.
  • et aside to cool.
  • Cook bacon until crisp, then chop into small pieces.
  • Preheat oven to 350G.
  • Peel potatoes & cut into cubes (about 1").
  • Place bacon & potatoes in large mixing bowl. Add coarse sea salt, sour cream, cheese, half & half, and parsley. Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly.
  • Spray 9x13" baking dish with non-stick cooking spray.
  • Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes.
  • Sprinkle with flaked sea salt & serve.

Nutrition Facts : Calories 483.5, Fat 22.3, SaturatedFat 12.8, Cholesterol 74.2, Sodium 845.6, Carbohydrate 45, Fiber 4.8, Sugar 3, Protein 26.4

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