Twice Baked Potato Casserole
Twice Baked Potato Casserole
Servings
Ingredients
- 5 lbs potatoes
- 1 teaspoon salt
- 2 teaspoons garlic salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 16 ounces sour cream
- 4 tablespoons butter
- 1/2 cup milk
- 1 pound cooked and crumbled bacon
- 4 cups shredded cheddar cheese
- 1/4 cup chopped green onions - optional
Instructions
- Peel and cut potatoes into chunks. If using red potatoes, no need to peel. Boil potatoes in a large pot with 1 teaspoon salt approximately 30 minutes or until very tender and ready to mash.
- Drain potatoes. Place back in the pot, Add the butter, sour cream, garlic salt, garlic powder, and pepper.
- Mash and mix everything together.
- Add a milk a little at a time as needed to get creamy. You want it to be thick but not too thick.
- Once potatoes are mashed and mixed, spray a 9×13 inch casserole dish with cooking sprat. Add half the potato mixture to the bottom of the pan and sprinkle the top with 1 cup of cheese and half of the bacon.
- Top with the remainder of the potato mixture and top with cheese and bacon.
- Bake covered with foil in a preheated 350 degree oven for 25 minutes. Uncover and bake another 5 to 10 minutes or until warm and bubbly. Top with green onions if you want before serving.
Notes
You can make this up to 3 days ahead and cover and refrigerate until ready to bake.  If baking out of the fridge it may take 45 minutes to an hour. Sometimes I use a packet of dry ranch dressing mix  instead of the garlic powder & garlic salt and that is really good too. I make these for pot lucks and there’s never a spoonful left.Â
Nutrition
Calories: 725kcal | Carbohydrates: 37g | Protein: 14g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 98mg | Sodium: 917mg | Potassium: 908mg | Fiber: 4g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 38mg | Calcium: 348mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
