Twice Baked Potato Casserole

This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!

Twice Baked Potato Casserole

Category: Potatoes, SIDES

Servings:  12 Servings

Twice Baked Potato Casserole


  • 8 large gold or white potatoes, washed
  • 1 bunch green onions, washed and trimmed
  • 8 strips of crispy bacon
  • 1 stick of good butter
  • 1 (8 oz) container of sour cream (I use low fat)
  • 4 cups grated cheddar cheese
  • Sea salt and pepper
  • Paprika for garnish


  1. Preheat oven to 350 degrees. Grease a large baking dish.
  2. Place washed potatoes in salted water in a large stock pot. Cook until very tender.
  3. While potatoes are cooking, place green onions & bacon in food processor. Pulse until rough chopped. Set aside.
  4. Drain cooked potatoes and return to pot. Add butter to cooked potatoes. Let it melt. Once it is melted, use a potato masher to smash the potatoes. You just want them slightly mashed. In other words, you will have small chunks of potatoes.
  5. Add in the remaining ingredients and season with salt and pepper. Mix well. Place potato mixture in your prepared dish. Sprinkle with a bit of paprika.
  6. Bake for 30 minutes or until edges are bubbly.


This recipe can easily be adjusted to make a smaller or larger portion.

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