Twice-Baked Potato Casserole
A comforting and creamy casserole that captures the essence of twice-baked potatoes in an easy-to-serve dish.
Ingredients
Main Ingredients
- 2.5 pounds Russet potatoes peeled and cubed
- 0.5 cup Butter melted
- 0.5 cup Milk warmed
- 0.25 cup Sour cream
- 0.5 cup Cheddar cheese shredded, divided
- 0.25 cup Green onions chopped, divided
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 0.125 cup Bacon bits cooked
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Transfer the drained potatoes to a large bowl. Mash them until mostly smooth, leaving some small chunks for texture.
- Stir in the melted butter, warmed milk, sour cream, half of the shredded cheddar cheese, half of the chopped green onions, salt, and pepper until well combined.
- Gently fold in the cooked bacon bits.
- Spread the potato mixture evenly into the prepared baking dish.
- Top with the remaining shredded cheddar cheese and green onions.
- Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
This casserole is a perfect side dish for roasted meats or can be enjoyed as a hearty vegetarian main course.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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