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    You are in: Home / Recipes / Twice-Baked Potato Casserole Recipe
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    Twice-Baked Potato Casserole

    Twice-Baked Potato Casserole. Photo by QueenJellyBean

    1/5 Photos of Twice-Baked Potato Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    LilPinkieJ's Note:

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

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add butter to potatoes, mash with a potato masher until smooth. Stir in 2 cups cheese, milk, sour cream and eggs until blended.
    3. 3
      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.
    4. 4
      Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining onions.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 17, 2008


      Really easy to prepare and totally delicious. I made a smaller portion for two using low fat milk and sour cream but regular cheese; and I used proportionally less than half the butter. Next time, I'll use even less butter (NOT because I dislike butter, but simply to make the dish lower in fat!). With all the yummy milk, cheese and sour cream, it was sufficiently creamy for our tastes without so much butter being added. Loved everything about this recipe: divinely creamy and loved the addition of the bacon. I added a generous pinch of nutmeg. Next time, when I make a larger quantity for a family get-together, I'm also going to add some cooked onion, leeks and garlic. Made for 1-2-3-4 Hit Wonders. Thank you for sharing this - definitely to be made again! - recipe, Jess!

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    • on December 21, 2010


      Very good, the quartered potatoes took longer than 25 minutes to get soft, I was in a rush so I nuked them for a bit and then they were good to go. Husband asked for twice baked potatoes and I made these, he said they are better than twice baked potatoes so it's definitely a make again recipe. Could take or leave the bacon, think I'll do without next time.
      Update: as another suggested, I steamed the potatoes first to cook them the next time I made them, way quicker and still easy. I leave the skins on and just use a stick blender to get it mashed really well. Like I thought, it's just fine without the bacon and we prefer it without.

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    • on April 06, 2010


      This casserole was so good. While I was putting it together, I forgot to beat the eggs before adding them to the butter and potatoes, and it still turned out just fine. The casserole was a bit time-consuming to put together, but it was worth it. I will most likely make it again.

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    Read All Reviews (21)


    Nutritional Facts for Twice-Baked Potato Casserole

    Serving Size: 1 (446 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 732.2
    Calories from Fat 418
    Total Fat 46.4 g
    Saturated Fat 25.8 g
    Cholesterol 167.9 mg
    Sodium 1395.0 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 6.5 g
    Sugars 2.9 g
    Protein 26.2 g

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