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 Twice Baked Potato Casserole a try.
Like most of the recipes on this food blog, this recipe is super easy to make. I pride myself on sharing recipes that everyone can make with easy-to-find ingredients.
This is one of the many recipes that I can guarantee everyone will absolutely love.
💭 Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
Additionally, you can use pre-cooked bacon to save on time. Might not be 100% like the real thing but your guests will probably never notice!
If you love Chicken and potato dishes, you need to try my Loaded Chicken and Potato Casserole recipe. Similar to this recipe but with the added protein of Chicken.
🥓 How to Make Bacon
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
📋 Gather your Ingredients
You will need the following ingredients to make this Twice Baked Potato Casserole recipe (see recipe card for quantities): Russet Potatoes, Unsalted Butter, Garlic Cloves, Sour Cream, Heavy Cream, Cream Cheese, Cheddar Cheese, Monterey Jack Cheese, Green Onions, Bacon and Salt & Pepper.
🥣 How to Make Twice Baked Potato Casserole
Preheat oven to 350°F.
Bake potatoes in the oven or microwave until soft. When potatoes are done cut them in half and scoop the 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.
Pam's Twice Baked Potato Casserole
- 3 lbs Russet Potatoes
- ¼ Cup Unsalted Butter
- 2 Garlic Cloves, Chopped
- 1 Cup Sour Cream
- ½ Cup Heavy Whipping 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 and Pepper
- 2 Green Onions, Diced
- 2 Slices Bacon, Cooked and Chopped
- ½ Cup Cheddar Cheese, Shredded
- ½ Cup Monterey Jack Cheese, Shredded
- 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.