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).
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

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 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.

Originally published as Twice Baked Potato Casserole in Taste of Home December 2014

Reviews

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Average Rating:

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.
MarineMom_texas

Apr 4, 2018

I prepared this for a pot luck yesterday and it was a winner. I started it in the morning then refrigerated it until time to bake. I added the toppings just before baking. I did take it our of the fridge about an hour earlier to bring it to room temperature. Delicious. I brought home only enough for hubby to have which made him happy. I highly recommend this recipe.Volunteer Field Editor
HomeChefColleen

May 10, 2017

YUM! This was very, very good! I left out the bacon only because I'm vegetarian but it was so, so good! Everyone loved it!
Wildfiremustang

Mar 9, 2017

Very good
ebramkamp

Jan 29, 2017

I made this for a family gathering. 4 generations of guests-some picky eaters- and everyone loved it. I didn't have any leftovers. Definitely a keeper.