Twice-Baked Potato Casserole
Twice-Baked Potato Casserole is perfect for holidays, potlucks, or Sunday dinner. This easy side dish is sure to be a hit with everyone.
Servings: 8 servings
Equipment
Ingredients
- 6 medium unpeeled scrubbed potatoes baked
- 3 cups sour cream 24 oz.
- Salt and pepper to taste
- 1 package bacon, cooked and crumbled 12-16 oz.
- 1 cup shredded Mozzarella cheese 4 oz.
- 1 cup shredded Cheddar cheese 4 oz.
- 2 - 3 green onions sliced
Instructions
- Preheat oven to 350°F.
- Cut potatoes into 1-inch cubes. Place the potatoes and sour cream in a medium bowl and stir until the potatoes are evenly coated. Place in a greased 13x9x2-in. baking dish. Season with salt and pepper. Top with cheeses. Sprinkle with bacon.
- Bake uncovered for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Sprinkle with green onions.
Notes
- This recipe easily doubles or triples to feed a crowd.
- I prefer to keep the skins on my potatoes since the skin has more nutrients than the inside of the potato. It also has fiber. However, you can peel your potatoes if you prefer.
- This recipe is a great dish to make a day ahead and then heat it right before eating. Prepare the casserole, but don't bake it. About 30-35 minutes before you're ready to eat, preheat your oven and proceed to bake the casserole as instructed in the recipe. **NOTE** Use caution if using a glass baking dish - not all dishes can be taken directly from a cold environment to a hot one without exploding or breaking. If in doubt, allow your casserole dish to sit on the countertop for about 30 minutes (use some of that time your oven is preheating) to allow it to come to room temperature.
Nutrition
Calories: 619kcal | Carbohydrates: 34g | Protein: 19g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 582mg | Potassium: 921mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 33mg | Calcium: 322mg | Iron: 2mg
