Easy Twice Baked Potato Casserole Recipes

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EASY TWICE-BAKED POTATO CASSEROLE

This hearty side dish tastes just like a twice-baked potato, without all of the work.

Provided by SAVVYHOSTESS

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9



Easy Twice-Baked Potato Casserole image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Prick potatoes with a fork. Place on a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
  • Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 15.1 g, Cholesterol 113.5 mg, Fat 45.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 25.4 g, Sodium 886.7 mg, Sugar 1.1 g

2 teaspoons vegetable oil, or as needed
1 pound unpeeled russet potatoes, scrubbed
3 cups sour cream
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 pound cooked bacon, crumbled
5 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

TWICE-BAKED POTATO CASSEROLE

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8



Twice-Baked Potato Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

TWICE-BAKED POTATO CASSEROLE

My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. -Betty Miars, Anna, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8



Twice-Baked Potato Casserole image

Steps:

  • Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Nutrition Facts : Calories 594 calories, Fat 38g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 702mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced

TWICE BAKED POTATO CASSEROLE

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 10



Twice Baked Potato Casserole image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper

LOADED TWICE-BAKED POTATO CASSEROLE

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11



Loaded Twice-Baked Potato Casserole image

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

TWICE BAKED POTATO CASSEROLE

I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious. The recipe says it serves 6-8 but I think 8-10 for sure based on our family.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9



Twice Baked Potato Casserole image

Steps:

  • Scoop out and mash potatoes lightly until consistent size.
  • Place half in greased 13x9 baking dish.
  • Sprinkle with half the salt, pepper, garlic and bacon.
  • Mix together sour cream and cream cheese.
  • Top with half the sour cream and cream cheese mix, and cheeses.
  • Repeat layers.
  • Bake, uncovered at 350* for 25 minutes.
  • Sprinkle with onions.

Nutrition Facts : Calories 623.5, Fat 46.1, SaturatedFat 22.2, Cholesterol 107.2, Sodium 828.1, Carbohydrate 33, Fiber 3.9, Sugar 3.9, Protein 20.3

8 medium potatoes, baked
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained (or 1 bottle Hormel bacon pieces)
2 cups sour cream (I used light sour cream)
1 (8 ounce) package light cream cheese
3 cups shredded cheddar cheese (I used sharp cheddar)
2 green onions, chopped

TWICE BAKED POTATO CASSEROLE

Make and share this Twice Baked Potato Casserole recipe from Food.com.

Provided by Tonkcats

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5



Twice Baked Potato Casserole image

Steps:

  • Spread potatoes in greased shallow casserole dish.
  • Top with sour cream, cheese, bacon and onions.
  • Casserole may be covered and refrigerated up to 24 hours, if desired.
  • Bake uncovered in 350°F oven for 30 minutes or until hot.

Nutrition Facts : Calories 157.8, Fat 14.7, SaturatedFat 7.4, Cholesterol 31.2, Sodium 196.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 5.2

8 -12 mashed potatoes
1 cup sour cream
1 cup cheddar cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup green onion, sliced

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