Best Twice Baked Potato Casserole Recipe
This casserole give a delicious, cheesy new life to leftover mashed potatoes.
Ingredients
- 10 medium Russet or Yukon Baking potatoes peeled and cut into 3 inch cubes
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup heavy cream
- 5 cups cheddar cheese shredded
- 4 green onions thinly sliced
- 12 slices bacon cooked and crumbled
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground pepper
Instructions
- Preheat oven to 375 degrees F.
- In a Dutch oven, boil potatoes until easily pierced with a knife, about 10 to 15 minutes. Drain in a colander until very dry.
- Put potatoes back into the Dutch oven and add melted butter and cream cheese. Mash with a potato masher until just incorporated. Do not over-mix. Add the sour cream and slowly add the heavy cream. You may need all of it, but if it looks like you have the right consistency and you haven’t finished pouring in the ingredients, don’t use the rest of the liquid. Much depends on the dryness of your potatoes as to how much liquid the potatoes will soak up
- Add 5 cups fo the cheese, 2 sliced green onions, 10 slices of the bacon, salt and pepper, then fold with a spatula until it is well blended. Check for seasonings and add salt and pepper as needed.
- Pour the potato mixture into a prepared 9 x 12 inch casserole dish and top with remaining cheese. Bake the casserole until the cheese is golden and bubbly and the casserole is heated all the way through, about 30 minutes.
- Remove from oven and sprinkle the remaining sliced green onions and crumbled bacon to the top of the casserole. Serve immediately.
Nutrition
Serving: -10gCalories: 526kcalCarbohydrates: 3gProtein: 17gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 154mgSodium: 651mgPotassium: 154mgFiber: 1gSugar: 2gVitamin A: 1696IUVitamin C: 1mgCalcium: 477mgIron: 1mg
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