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My daughter gave me this recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio
Nutritional Facts 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.
Originally published as Twice-Baked Potato Casserole in Quick Cooking November/December 1999, p57
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Reviewed on Apr. 18, 2012 by studentcooker
This recipe is so good! When I made this for company, I was told that this was the best thing I ever made!!
Reviewed on Apr. 11, 2012 by imitsu2
This recipe is a big hit with my family and me. It is easy to reheat and carry in lunches unlike twice baked potatoes.
Reviewed on Apr. 09, 2012 by nfarbotko
I used about half the amount of sour cream and it was fine. Everyone love it!
Reviewed on Apr. 08, 2012 by dbausman
Added chives and sprinkled with garlic salt! Excellent!
Reviewed on Mar. 02, 2012 by btakpowers
It wasn't that good.
Reviewed on Feb. 24, 2012 by writeaway
It doesn't surprise me that this recipe is showing up as a favorite once again. I found it years ago in a special Holiday edition of Taste of Home and made it for Christmas that year. I've made it several times since, and people always seem to enjoy it. It's a nice change of pace from the old standby of "cheesy potatoes"!
Reviewed on Feb. 12, 2012 by alecmm
our family loved this. however, i did make a few changes. i used about 1/4 of the sour cream (light), half bacon, half turkey bacon, reduced fat cheese, and a little bit of cream of mushroom soup about 1/4 cup. it was creamy and very tasty. will make again, and probably add some crushed red pepper flakes and maybe a dash of hot sauce, we love "hot" in our home!
Reviewed on Feb. 10, 2012 by EAWinkel
Just looking at the recipe, the 3 cups of sour cream seemed overdone. So, I reduced the sour cream to 16 oz, used only 1/2 pound bacon, omitted the extra salt, and reduced the amount of cheese, though I didn't really measure that. I had less than 1 c. of mozzerella, so I sprinkled on some grated parmesan. My 1.75 lbs of potatoes seemed a little scant, even in my smaller oval casserole, so I'm really glad I had decided to reduce the other ingredients.But, overall, it was very tasty and I will definitely be adding it to my potato dish rotation (with my changes, of course).
Just looking at the recipe, the 3 cups of sour cream seemed overdone. So, I reduced the sour cream to 16 oz, used only 1/2 pound bacon, omitted the extra salt, and reduced the amount of cheese, though I didn't really measure that. I had less than 1 c. of mozzerella, so I sprinkled on some grated parmesan. My 1.75 lbs of potatoes seemed a little scant, even in my smaller oval casserole, so I'm really glad I had decided to reduce the other ingredients.
But, overall, it was very tasty and I will definitely be adding it to my potato dish rotation (with my changes, of course).
Reviewed on Feb. 01, 2012 by ajrdsb
I made this once and everyone thought there was too much sour cream. Next time I will use less sour cream and add some Italian spices and garlic to the potatoes. This will add some flavor as it was a bit on the bland side.
Reviewed on Jan. 30, 2012 by CVD1
I also would not make this recipe altho it sounds like it tastes great. 720 mg of sodium per serving? 3 cups of sour cream and 5 cups of cheese for a recipe that serves 6-8 people? Even using low fat items, I think this is not something that in good conscience I would serve to people at my table, and I do like good food, but in moderation.
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