Twice Baked Potato Casserole

5 from 1 vote

This twice baked potato casserole has all the creamy, cheesy deliciousness of a twice baked potato, only it’s made into a casserole form! It’s the perfect side dish to any meal. If you like potatoes, you will love this dish.

Prep Time15

Cook Time45

Total Time1

Course: Brunch, Side Dish

Cuisine: American

Servings:

Calories: 339kcal

Author: Jennifer Fishkind

Ingredients

4 large russet potatoes
1 small white onion diced
1 tsp salt
1 tsp cracked black pepper
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
2 cups shredded cheddar cheese
1 cup real bacon
1½ cups sour cream (full fat)

Instructions

Wash and dry all potatoes. Use a fork to poke holes on all sides of 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 425F.
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 – 40 minutes until the top of the casserole is lightly browned.
Serve hot.

Notes

Storage:

Store leftovers in a sealed food storage container in the fridge for 3-4 days. This recipe is delicious as leftovers. To keep it from drying out when reheating, I like to add a teaspoon of milk. That way it will stay nice and creamy. This recipe doesn’t tend to freeze well, because of the cream. When it thaws out it tends to separate. For that reason, I don’t recommend freezing this one!

Nutrition