My mother-in-law made this twice baked potato casserole for Easter dinner this past year. I found myself eating more potatoes than the wonderful honey baked ham she made. If you’ve ever had a twice baked potato and loved it, you MUST give this recipe a try.
Like most of the recipes on this food blog, this recipe is super easy to make. I pride myself in sharing recipes that everyone can make with easy to find ingredients.This is one of the few recipes that I can guarantee everyone will absolutely love.
Pam's Twice Baked Potato Casserole
Print Pin RateIngredients
POTATO MIXTURE
- 3 lbs Russet Potatoes
- 1/4 Cup Unsalted Butter
- 2 Garlic Cloves, Chopped
- 1 Cup Sour Cream
- 1/2 Cup Heavy Cream
- 4 oz Cream Cheese
- 1 Cup Cheddar Cheese, Shredded
- 1 Cup Monterey Jack Cheese, Shredded
- 2 Green Onions, Diced
- 10 Slices Bacon, Cooked & Chopped
- Salt & Pepper
TOPPING
- 2 Green Onions, Diced
- 2 Slices Bacon, Cooked and Chopped
- 1/2 Cup Cheddar Cheese, Shredded
- 1/2 Cup Monterey Jack Cheese, Shredded
How to make this Recipe
- Preheat oven to 350°F.
- Bake potatoes in the oven or microwave until soft. When potatoes are done cut them in half and scoop potato out of the skin into a large mixing bowl. Add remaining ingredients and mix well.
- Pour potato mixture into a greased baking dish and top with the topping ingredients. Bake for 20 to 25 minutes or until the cheese on top is bubbly.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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