Twice Baked Potato Casserole

         This has got to be one of my most favorite foods ever! There are so many possibilities for a twice baked potato, it is unreal. So now, when I come up with a twice baked potato, but in a casserole? Yes! I believe this puts me in heaven, right there in the center on cloud 9! This is everything that you would want in a twice baked potato, in a casserole or even in mashed potatoes. Super creamy, flavorful, cheesy and very filling!

            This is one of those dishes that you can prepare a couple of days ahead of time. You can use up those baked potatoes that no one ate last night. If you want to prepare it ahead of time, do not bake it until right before you’re ready to eat.

            This type of casserole holds a special place in my heart. We began having this a few years ago and oh, the memories we made that year because of this remain some of the best I could ever have. I have made this in a couple of ways. In the casserole dish, like this recipe is what I prefer. The other method is that I will mash up the baked potatoes with skins on and combine all ingredients except the cheeses and the bacon.

I will add only half of the cheese and half of the bacon. I scoop it into a casserole dish, top it with the bacon and half of the remaining cheese. Bake for 20 to 25 minutes, then add the remaining cheese and bake until that melts.

Frequently Asked Questions:

            How should I store this?

Store in a tightly closed container and keep in the refrigerator for up to 3 days.

            Can I freeze this dish?

This is the perfect dish for freezing. The milk and sour cream will help hold the consistency. Store it in a freezer safe container for up to 3 months.

            What should I serve with these potatoes?

You could eat this as a meal by itself, or you can serve it with virtually any meat you want. Considering there is bacon in the casserole, I think a baked ham or grilled pork chops would be excellent.

What do you need to make Twice Baked Potato Casserole

            5 pounds potatoes, Yukon gold or Russet, prebaked

            ½ tsp black pepper

            ½ tsp salt

            2 cups sour cream

            2 cups Sharp Cheddar Cheese, shredded

            2 cups Mozzarella cheese, shredded

            4 green onions, chopped

            2 pounds bacon, cooked and chopped

How to make Twice Baked Potato Casserole

FIRST STEP:

Preheat the oven to 350*

Spray a 9×13 baking pan with non stick spray

SECOND STEP:

Cut all the baked potatoes into bite sized pieces

a)

b)

c)

Place half of those into the bottom of the baking dish

a)

b)

c)

THIRD STEP:

Add half of the cooked and chopped bacon

Drizzle the sour cream over the bacon pieces

a)

b)

c)

FOURTH STEP:

Sprinkle half of the Cheddar Cheese and half of the Mozzarella cheese over the top of the sour cream

Place the remaining potatoes on the pan

FIFTH STEP:

Layer the bacon and the sour cream

Sprinkle the remaining shredded cheeses on the top

SIXTH STEP:

Sprinkle with the chopped green onions

Cover with aluminum foil and bake for 30 minutes

Remove the aluminum foil and let it bake for an additional 10 minutes.

Enjoy!

YUM!