Twice Baked Potato Casserole

This double baked potato casserole is a simple and delicious way to make those baked potatoes a little more interesting. You can make these easy Twice Baked Potato Casserole in batches big enough to feed the whole family or with leftover baked potatoes in small portions.

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The Twice Baked Potato Casserole is a recipe made famous by the likes of Pioneer Woman Ree Drummond and Paula Deen. This tasty way to make a potato casserole is simple to make and this version cuts down on the cooking time significantly. But you still get all that creamy, cheesy delicious flavor!

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If you want to try the dish that led to this one, try out classic Twice Baked Potatoes. Or if you want to go further with the potato casserole idea, try Scalloped Potatoes instead.

MORE CASSEROLE RECIPES:
Tatertot Casserole | Tuna Casserole

TWICE BAKED POTATO CASSEROLE INGREDIENTS

You will need:

• 4 large russet potatoes
• 1 small white onion, diced
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• 2 cups shredded cheddar cheese
• 1 cup real bacon, crumbled 
• 1 ½ cups sour cream, full fat

SUBSTITUTIONS AND ADDITIONS

Russet Potatoes: You can substitute the Russet potatoes for any starchy variety to still get the same effect. Another popular potato variety for this kind of recipe is Yukon Gold. Avoid red or new potatoes as they don’t mash as well.

Cheddar Cheese: If you don’t have cheddar cheese handy, you can use other cheeses that cook well such as Mozzarella or Monterey Jack. They might not have quite as much flavor as the cheddar but they will work just as well in the recipe.

HOW TO MAKE THIS TWICE BAKED POTATO CASSEROLE RECIPE

STEP ONE: Wash and dry all potatoes. Use a fork to poke holes on all sides of potatoes. 

STEP TWO: Place two potatoes on a microwave-safe plate and heat on high for 3 minutes. Flip potatoes over and cook for another 3 minutes or until tender. Repeat these steps with the other 2 potatoes. Let potatoes cool before moving onto the next step. 

PRO TIP: If you prefer to cook these in the oven, then you can. Cook them for around 40 minutes. For a make-ahead meal, you can prepare the potatoes, cook them, cool them, and keep them in the fridge for 2 to 3 days until you make the casserole.

STEP THREE: Preheat the oven to 425F. Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

STEP FOUR: Cut each cooled potato into 4’s.

STEP FIVE: Using the larger holed side of a grater, shred potatoes. Hold the potato in your hand with the potato skin against your hand. The potato skin should just slide off as you shred potatoes. You don’t want the skin in this recipe so just toss these out. 

STEP SIX: Scoop the potato mixture into the baking dish. Bake for 35 to 40 minutes until the top of the casserole is lightly browned. Serve hot. 

STEP SEVEN: In a large bowl, mix together all other ingredients with the shredded potatoes. Stir well. 

STORAGE

IN THE FRIDGE: Once the casserole has cooled, you can store the leftovers in an airtight container for 3 to 4 days. Pop them back in the oven to reheat and serve.

IN THE FREEZER: Once the potatoes have cooled, you can freeze them. Pop them in portions in a freezer bag or you can freeze them on a plate covered with a freezer bag. Store them for up to three months and defrost thoroughly before reheating. If the potatoes seem a little watery when reheating, add a little butter or sour cream.

If you are looking for a tasty and simple recipe with mash potatoes, this is the recipe you need. Microwaving the potatoes cuts down the cooking time and means this is a quick meal to make any time you need it.

MORE RECIPES YOU’LL LOVE

• Mashed Potato Casserole
• Campfire Potatoes
• Cheeseburger Casserole
• Potato Salad
• Campfire Pizza
• Loaded Baked Potato Salad
• Kielbasa and Potato Bake
• Creamy Mashed Potatoes

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Twice Baked Potato Casserole

5 from 1 vote

This double baked potato casserole is a simple and delicious way to make those baked potatoes a little more interesting. You can make these easy Twice Baked Potato Casserole in batches big enough to feed the whole family or with leftover baked potatoes in small portions.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

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Ingredients

  

1x2x3x

• 4 large russet potatoes
• 1 small white onion diced
• 1 tsp salt
• 1 tsp cracked black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 2 cup cheddar cheese shredded
• 1 cup real bacon
• 1 1/2 cup sour cream full fat

Instructions

 

• Wash and dry all potatoes. Use a fork to poke holes on all sides of the potatoes.
• Place two potatoes on a microwave-safe plate and heat on high for 3 minutes. Flip potatoes over and cook for another 3 minutes or until tender. Repeat these steps with the other 2 potatoes. Let potatoes cool before moving onto the next step.
• Preheat the oven to 425 degrees F.
• Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
• Cut each cooled potato into 4’s.
• Using the larger holed side of a grater, shred potatoes. Hold the potato in your hand with the potato skin against your hand. The potato skin should just slide off as you shred potatoes. You don’t want the skin in this recipe so just toss these out.
• In a large bowl, mix together all other ingredients with the shredded potatoes. Stir well.
• Scoop the potato mixture into the baking dish. Bake for 35 to 40 minutes until the top of the casserole is lightly browned.
• Serve hot.

Nutrition

Calories: 399kcal | Carbohydrates: 36g | Protein: 18g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 936mg | Potassium: 895mg | Fiber: 3g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 15mg | Calcium: 284mg | Iron: 2mg

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