Twice-Baked Cheddar Potato Casserole Recipe

5 24 25
Twice-Baked Cheddar Potato Casserole Recipe
Twice-Baked Cheddar Potato Casserole Recipe photo by Taste of Home
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Twice-Baked Cheddar Potato Casserole Recipe

Read Reviews
5 24 25
Publisher Photo
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 70 min. Bake: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 70 min. Bake: 15 min.

Ingredients

  • 8 medium baking potatoes (about 8 ounces each)
  • 1/2 cup butter, cubed
  • 2/3 cup sour cream
  • 2/3 cup 2% milk
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 10 bacon strips, cooked and crumbled, divided
  • 2 cups shredded cheddar cheese, divided
  • 4 green onions, chopped, divided

Directions

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).
Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46

Nutritional Facts

2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.

  • 8 medium baking potatoes (about 8 ounces each)
  • 1/2 cup butter, cubed
  • 2/3 cup sour cream
  • 2/3 cup 2% milk
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 10 bacon strips, cooked and crumbled, divided
  • 2 cups shredded cheddar cheese, divided
  • 4 green onions, chopped, divided
  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
  4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).
Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46

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Reviews forTwice-Baked Cheddar Potato Casserole

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MY REVIEW
amjennings0508@yahoo.com User ID: 5908734 258620
Reviewed Dec. 25, 2016

"Made this casserole a day ahead for Christmas dinner.... 1.5 times the recipe as someone suggested and started out with mashed potatoes instead of baking them and it turned out amazing! It was such a hit, my mashed potatoes that I made (just in case), barely got touched! I will DEFINITELY BE making this again and again. Thanks for the delicious recipe."

MY REVIEW
toots328 User ID: 5060545 253759
Reviewed Sep. 6, 2016

"Great recipe. I will be making this one for the holidays! I made it as directed. Everyone loved it and there wasn't much left."

MY REVIEW
lvalcani User ID: 4394375 242900
Reviewed Jan. 31, 2016

"This was very good!"

MY REVIEW
Eoneil User ID: 5355345 240507
Reviewed Dec. 29, 2015

"This recipe exceeded my expectations, and I like a lot of flavor. Thank you Kyle!"

MY REVIEW
cherilin User ID: 1012169 239509
Reviewed Dec. 15, 2015

"This was excellent. Everyone at the potluck wanted the recipe. I will definitely make it again."

MY REVIEW
mmaron User ID: 7971641 239449
Reviewed Dec. 15, 2015

"Very, very good! I made this for a pot luck recently. There was very little left over."

MY REVIEW
jnjrok User ID: 1992251 239262
Reviewed Dec. 12, 2015

"Absolutely delicious! I made exactly as directed. As good as any twice baked potato that I have ever had. Can't wait to make and enjoy again."

MY REVIEW
betsyam User ID: 8131356 238681
Reviewed Dec. 3, 2015

"A great recipe; I've been making this for years-no need to bake in the oven- I put the potatoes in the microwave to cook- quick and easy!"

MY REVIEW
bemat User ID: 8409401 238582
Reviewed Dec. 2, 2015

"Excellent recipe. In reply to "gailml12" Yes, it can be frozen, just make sure it's at room temp. before putting the toppings on and putting it in the oven for it's 20 min. bake."

MY REVIEW
fyremom User ID: 4467206 238547
Reviewed Dec. 1, 2015

"I'm giving it 5 stars b/c it sounds so good, but I need to ask a couple of questions and can't submit them until I give it a rating. :) Has anyone tried making this ahead of time and refrigerating it? Also, has anyone tried doubling it? Thanks"

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