Name: EASY Twice Baked Potato Casserole
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Ingredients: ¼ pound bacon cooked and chopped; 2 ounces sharp cheddar cheese shredded; 2 green onions sliced; 8 potatoes medium sized, scrubbed and dried; 2 tablespoons olive oil; 1 tablespoon kosher salt or sea salt; ½ pound bacon cooked and chopped; 6 ounces sharp cheddar cheese shredded; ¾ cup mayonnaise; ¾ cup sour cream; 4 green onions sliced; salt and pepper to taste

This twice baked potato casserole is made with creamy mashed potatoes, melty cheddar cheese, and crispy bacon bits. It’s deliciously rich and creamy comfort food at its best! The whole family always loves this dish!

Each bite of this Twice Baked Potato Casserole has all your favorite flavors- creamy potatoes, cheesy shredded cheese, and smoky bacon. You can serve this at a cookout alongside steaks and burgers. It would be delicious alongside baked chicken too.

EASY Twice Baked Potato Casserole

This twice baked potato casserole is made with creamy mashed potatoes, melty cheddar cheese, and crispy bacon bits. It's deliciously rich and creamy comfort food at its best! The whole family always loves this dish!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

8 potatoes medium sized, scrubbed and dried
2 tablespoons olive oil
1 tablespoon kosher salt or sea salt
½ pound bacon cooked and chopped
6 ounces sharp cheddar cheese shredded
¾ cup mayonnaise
¾ cup sour cream
4 green onions sliced
salt and pepper to taste

Topping:

¼ pound bacon cooked and chopped
2 ounces sharp cheddar cheese shredded
2 green onions sliced

Instructions

Let’s Get Cooking!

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Notes

Storage Information

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.

Make Ahead

If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.

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