Recipes, Sides

Twice Baked Potato Casserole

September 19, 2015

Have you ever had twice baked potatoes before?

This is like the same thing, just like,  one thousand times easier. 

You don’t have to dig out all the potatoes once they’ve been baked and refill those tiny fragile little potato skin boats with filling. You boil the potatoes until they are soft and then mix it with a ton of delicious ingredients. Like sour cream and cream cheese. 

You know, healthy stuff. 

Let’s be real, it’s the cheese and bacon that packs the real punch. 

… On your bikini bod.

This casserole will feed a lot of people and is one of my absolute favorite ways to prepare and eat potatoes. 

I found this recipe from sixsistersstuff about three years ago and have been a huge fan ever since! It’s great recipe all year ’round. It’s classic comfort food during the cold winter months, but great as a side dish at a BBQ. I love versatile recipes. 

Also, cheese. 

And bacon. 

2 baked potatoes 2

Twice Baked Potato Casserole

Six Sister’s Stuff

Ingredients:
5 lbs russet potatoes
1 lb bacon
8 oz. cream cheese 
1/2 cup butter, melted
1 cup sour cream
1/4 cup chives, minced
3 1/2 cups grated cheddar cheese
2 teaspoons kosher salt
1 teaspoon pepper

Directions:
Preheat oven to 350°F. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. While your potatoes are boiling, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned. Transfer to paper towels to drain; let cool, and crumble into pieces. Mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. Transfer to a buttered 9×13 baking dish. Top with remaining 1 1/2 cups of cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

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The original recipe calls for only 10 slices of bacon. 

I upped it to one pound to give you a slice or two to munch on while you’re cooking.

I know you, fellow bacon muncher. 

And I love you. 

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