Twice Baked Potato Casserole

"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."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by MSippigirl photo by MSippigirl
photo by CandyTX photo by CandyTX
Ready In:
45mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Loretta W.
    Do you bake the potatoes first, then peel & cube them?
     
  2. patsyaengel
    Can this be made ahead of time and baked later? If so how many days ahead?
     
  3. Kattie H.
    My oven is broke! Can you cook this in a microwave? If so how long?
     
  4. Barbara B.
    Love the sound of this casserole. Could I use instant mashed potatoes? If so, what amount would I use? Thank you.
     
  5. Snowflake04
    Could I make this the day before my party. . I am excited to make it.
     
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Reviews

  1. MelodyOHare
    What a delicious casserole! I believe the servings listed is a tad bit low though. We as a family of 4 had at least 2/3 of it left over. We are not complaining however..It is great the second day. I bet if you used light cheese and sour cream it would be just as tasteful. Thanks for the great recipe Inez.
     
  2. BogeysMom
    I made this as a side dish to accompany a roast I made, but the roast wasn't touched. My husband and boys devoured this and left the roast in the crockpot, untouched. This will probably become a frequent flyer at my house.
     
  3. Chef 920429
    WOW!!Love these potatoes! I was happy we had leftovers!! This is a "great" dish to take "anywhere"-- I was trying to think of where this casserole could be taken,and it is simply "anywhere".It will be on my table often. Thanks for sharing Inez:0)
     
  4. Kate in Ontario
    This was a great side dish to have with steak. Didn't change a thing except I added a touch of Tex-Mex seasoning. It was devoured by the family and I will be making it again soon.
     
  5. lucid501
    We love this recipe! I usually make it the lazy way--I mix the potatoes, salt & pepper, and sour cream together first, and then I just put half in, top with cheese, repeat layers and bake. It seems to get more evenly coated with all the yummy sour cream that way. I have taken this to lots of cookouts and had several people tell me it was the best thing there! Thanks for the great recipe!
     
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Tweaks

  1. luvdoxz
    Made this for the second time today. First time by the book...good, but not wonderful. This time, I made see some minor changes. 1) I used 8 potatoes instead of 6, 2) I shredded the potatoes instead of cubing them, 3) I added 1/4 tsp of garlic powder, and 4) instead of 24 oz of sour cream, I used 16 oz of sour cream and 8 oz of cream cheese. So much better! Took it from 3 stars to 5.
     
  2. girlonthebeach
    I made this for dinner tonight and it was delish!! However, I am very lazy and decided to try using the little frozen potato cubes instead of baked potatoes. (I thawed them first) Obviously, I cannot compare it to the real thing, but it seemed to turn out great to me!! I also used fat free sour cream to try and reduce the un-healthiness factor of this one. I will definitely be making this again!
     
  3. Stephanie S.
    Oh my goodness, this is delicious. I really liked the flavor in this. I did use bacon bits instead of bacon, but that didn't alter the taste any at all. It was great. I am eating some of the leftovers as I type for lunch. Thank you for a great spud recipe.....Stephanie
     
  4. artistclogger
    This was wonderful even with adding no salt, using about 2/3 of the sour cream and cheese and about 1/4 the amount of bacon, and substituting chives for 1/2 the green onion and cooked vidalias for the other half. I left the skins on the potatos. Having no mozzarella on hand, I used only cheddar. My DH and I both loved it--twice baked potatos without the ardous scooping and stuffing of the shells! THanks for a great recipe.
     

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