Twice baked potato casserole is new twist on stuffed baked potatoes! Loaded with cheese and bacon, these potatoes make a great side dish for a weeknight meal or Sunday supper yet fancy enough for the holidays.
For years I’ve been making twice baked potatoes. My family loves them and they’ve been known to eat them for just about any meal of the day. I say this because my oldest son loves twice baked potatoes for breakfast along with his eggs. I’m good with that but honestly, I’m not a fan of making stuffed baked potatoes first thing in the morning. Since I have a small attitude problem regarding these taters, I finally got my act together and came up with the perfect way to serve these yummy spuds without all the work!
I’ve turned my traditional, much loved twice baked potato recipe into a casserole. When I came up with this idea, I actually laughed out loud because I kept thinking how silly it was that I’d never thought of this before. Just bake the potatoes, scoop out the middle, add in all the good stuff then bake it all together. Boom!There ya have it.
For my stuffed potato casserole, I keep things simple, just like I do when I “twice” bake them. Butter, sour cream, cheese and bacon are the all star ingredients. The only other thing that’s needed is just the right amount of salt and pepper.
After all my filling is mixed together, instead of putting it back into the potato skins, I just pile it into a casserole dish and smooth it out. But hold on…I don’t stop there, I add more bacon and cheese on top to bring the whole thing together. After baking up my casserole, I sprinkle on a bit of chopped parsley and serve. I do add a decedent twist to the casserole when I serve it for company and the holidays. I add fresh chives to sour cream to serve along side my casserole. This is a terrific side dish that does double or maybe even triple duty in my house and I proudly serve it any time of the the day all year round!
Ingredients
- 6 medium potatoes, baked
- 1/2 tablespoon parsley, plus more for garnish
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
- 1/3 cup milk
- 1/3 cup sour cream
- 4 tablespoons butter
- 1 cup shredded cheddar cheese, divided
- 5 strips cooked bacon, chopped & divided
Instructions
- Preheat oven to 350 degrees. Cut baked potatoes lengthwise and remove cooked potato from skin.
- Combine cooked potato, parsley, pepper, salt, milk, sour cream, and butter in a large bowl and beat with mixer until fluffy. Add ½ cup cheese and half of chopped bacon and mix with a spoon until combined. Spread potato mixture evenly in a casserole dish. Top with remaining cheese and chopped bacon. Bake for 20 minutes.
- Remove from oven and garnish with additional parsley, if desired.*** Add additional chives and sour cream if desired.
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Cathy
What size of baking dish? Thank you.
Donya
Hey Cathy. I think I responded on FB but wanted to let you know I use a 9X11. Hope you enjoy the recipe!
~Donya
Joanne @ No Plate Like Home
Donya, this casserole looks amazing! I have a six year old that eats like a 16 year old sometimes and I’m going to need to make potato casseroles like this one day. I love the idea of eliminating work. If only I had kitchen elves to clean up after me! Oh, I do, sometimes I talk my boys into helping. They like splashing the water around in the sink (a.k.a. washing dishes.) LOL
Leigh
Ingredient question, is it parsley or chives? The list of ingredients calls for parsley but the note at the end of the directions says you may add additional chives and sour cream.
Donya
I actually use both. Sorry for the confusion! My son and I love fresh chives so they’re always on my mind when I make potatoes.
Thanks Leigh!
XO,
~Donya
Cheryl
I assume you’re using russet potatoes?
Donya
Yes, you are correct Cheryl. I hope you enjoy the recipe. Please let me know.
Have a great day!
XO,
~Donya
Vikki Montgomery
Where can I get the casserole dish in your picture?. I love it!. I have made so many of your recipes and they have all been wonderful, thank you for making my life tastier!
Brenda
Can you make this a few days in advance.
Donya
Hey Brenda. Yep, you can make the casserole ahead of time and it freezes like a dream. Enjoy!
XO,
~Donya
Mari
If you make late Thursday night to be served Saturday evening, do you freeze or if kept in the fridge enough.?
Donya
I would probably freeze it Mary. I think that a bit long to keep before cooking. I hope this helps. Enjoy the recipe!
Have a great day,
~Donya
Joan Bourget
Can this casserole be baked and reheated in the microwave the following day?
Donya
Hey Joan. Yes, reheating in the microwave is not a problem.
Thanks,
~Donya
Judy
Can I half all ingredients in this recipe? It is just me & husband. Thanks for all the good recipes. This potato recipe looks awesome.
Donya
Hey Judy!
Yes, just half all of the ingredients and the casserole should turn out great. I’m so happy you’ll be trying it!
Have a great day,
~Donya