Twice Baked Potato Casserole
This twice baked potato casserole is our latest obsession. It is so good! It’s made with chunks of baked potato, bacon, and 2 kinds of melty cheese.
Servings: 8 servings
Calories: 486kcal
Equipment
- baking dish 13 inch by 9 inch
Ingredients
- 6 medium potatoes unpeeled, washed
- avocado oil spray or any oil of your choice
- salt & pepper to taste
- 10 slices bacon baked at 400F for 10 minutes
- 24 oz sour cream about 3 cups
- 8 oz mozzarella cheese grated, about 2 cups
- 8 oz sharp cheddar cheese grated, about 2 cups
- ½ cup green onion chopped
Instructions
- Preheat the oven to 400F. Line small baking sheet with parchment paper. Spray oil over each potato, rub it around, then season with salt all over. Bake for 1 hour, or until potatoes are cooked thru.
- While potatoes are cooling, bake bacon at 400F for 10 minutes, after cut into bite size pieces. Cut baked potatoes into bite size pieces. Place them into a greased with oil baking dish, add cut bacon, 1 ½ cup of mozzarella and 1 ½ cup cheddar cheese and sour cream, season with salt and pepper to taste. Mix and spread the mixture evenly and sprinkle the rest of the cheese over the potatoes.
- Bake at 350F for 20 minutes or until cheese melts. Garnish with green onion. Enjoy right of way!
Video
Notes
- If you're looking to reduce the amount of potato skin in your casserole, try peeling two potatoes and leaving the skin on the others.
- For this recipe, I used a 9 x 13 casserole dish, but feel free to adjust the recipe to suit your needs.
- If you're a vegetarian, no worries! Just leave out the bacon. Enjoy!
Nutrition
Calories: 486kcal | Carbohydrates: 6g | Protein: 19g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 119mg | Sodium: 573mg | Potassium: 221mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1078IU | Vitamin C: 2mg | Calcium: 435mg | Iron: 0.4mg