Twice-Baked Cheddar Potato Casserole

Name: Twice-Baked Cheddar Potato Casserole
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 12 servings (2/3 cup each).
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes
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 Kerrygold shredded cheddar cheese, divided; 4 green onions, chopped, divided

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

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 Kerrygold shredded cheddar cheese, divided
4 green onions, chopped, divided

Directions

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. 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 until heated through and cheese is melted, 15-20 minutes.

Test Kitchen Tips

Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts. If you have a lot of potatoes, place them in cold water after peeling to prevent discoloring.

Sir Walter Raleigh is credited with making potatoes popular in Ireland. He planted some tubers on his property in the 16th century; the people noticed and followed his lead.

Love potatoes? Check out more of our most delicious potato recipes.

Nutrition Facts

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

Reviews

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Average Rating:

hunybun

Jul 17, 2019

VickiStein - if you read the directions - first thing is to SCRUB the potatoes, so no peeling there - then once baked you scoop out the potato pulp and discard the shell (skin). If you've ever had potato skins, this would be the something only you're not keep the shell (skin), your baking the potato pulp in a dish, hope that helps :)
Melissa

Jul 16, 2019

My family and I served this at a BBQ, and everyone loved it! At my mom's suggestion, I included ranch dressing mix as well - really added a burst of flavor! I also included a bit more salt than the recipe called for.
Nicole

Jun 28, 2019

Absolutely delicious! Served for Thanksgiving and family loved it!
VickiStein

Jun 26, 2019

I'm confused about this recipe. Nowhere does it say to peel the potatoes. Why in the tips does it recommend peeling the potatoes?
Brenda

Apr 26, 2019

Is that 8 medium potatoes or 16 medium potatoes?
Gramma Amy

Jan 31, 2019

We really liked this potato casserole. I made it ahead of time, stored in the refrigerator, and baked it at 350 for about 40 minutes.
choney2

Dec 25, 2018

This recipe is great for the holidays! It takes a little bit of work up front, but can be prepared in advance and reheated later. Excellent recipe- great combination of flavors.
cindiak

Dec 5, 2018

I served to this guest and it got rave reviews. I assembled it the night before and popped in the oven before guests arrived. Made for a much less stressful day.
Rick

Nov 24, 2018

it looks yum
jvteach4

Nov 10, 2018

This was great. My family loved it. One word of advise though, don't toss the potato skins. Pop them in a freezer bag and freeze to use later. I use them to make Cheesy Potato Skins.