twice baked potato casserole
This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form!
Prep Time1 hour hr
Cook Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: twice baked potato casserole
Servings: 4
Calories: 914kcal
Author: Luda huang
- 6 medium potatoes scrubbed and dried
- 2 tbsp olive oil
- 1 tbsp sea salt
- 3/4 pound bacon cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 3/4 cup sour cream
- 2 tbsp green onions sliced
- salt and pepper to taste
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
Stir in sour cream.
Set aside 1/3 cup cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
Spoon into a greased deep dish 9x9 baking dish or a 9x13 baking dish. Top with reserved shredded cheese and bacon.
Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
Calories: 914kcal | Carbohydrates: 43g | Protein: 34g | Fat: 68g | Saturated Fat: 29g | Cholesterol: 138mg | Sodium: 2725mg | Potassium: 1604mg | Fiber: 8g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 37mg | Calcium: 555mg | Iron: 11mg