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–+ servings
Patricia

Twice-Baked Potato Casserole: Discover a Creamy Delight!

A creamy and delicious Twice-Baked Potato Casserole that combines the flavors of mashed potatoes with cheese and bacon, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds russet potatoes peeled and cubed
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup chopped green onions

Method
 

  1. Preheat your oven to 400°F (200°C). Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
  2. Add sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper to the potatoes. Mash until smooth and creamy.
  3. Stir in 3/4 cup of cheddar cheese, crumbled bacon, and green onions until well combined.
  4. Transfer the potato mixture to a greased 9x13-inch baking dish and spread it evenly.
  5. Top with the remaining 1/4 cup of cheddar cheese.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  7. Let cool for a few minutes before serving.

Nutrition

Serving: 1/8 of the casseroleCalories: 290kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 500mgFiber: 3gSugar: 2g

Notes

  • For a creamier texture, add an extra 1/4 cup of sour cream.
  • To make it vegetarian, omit the bacon and add steamed broccoli or spinach for extra flavor and nutrition.

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