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.
- 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
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.
Sodium: 936mgCalcium: 284mgVitamin C: 15mgVitamin A: 826IUSugar: 3gFiber: 3gPotassium: 895mgCholesterol: 72mgCalories: 399kcalSaturated Fat: 13gFat: 21gProtein: 18gCarbohydrates: 36gIron: 2mg