Try these twice-baked mashed potatoes or loaded potato casserole. It’s an easy recipe for a twice-baked mashed potato casserole topped with bacon, cheese green onions.
I think my household is just about like everyone else’s, potatoes really rule. We have to have some kind of potatoes at each meal. But when you add bacon, cheese and other goodies to them, they really become the family’s favorite And why go to that effort of re-stuffing a potato shell? Why not just whip them up and make this mashed potato casserole then add the toppings?
You ever wanted to make twice baked potatoes but didn’t wish or didn’t have time to go all those extra steps? Well, we have a solution for you today, our twice baked potato casserole.
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How to make twice baked mashed potatoes:
Peel the potatoes and cut them into quarters. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Mash the potatoes using a potato masher or mixer. Add Monterrey Jack cheese, butter, sour cream, salt, and pepper and mix well. Whip the potato mixture until smooth, pour into a greased 2 quart casserole dish.
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NOTE: At this time the casserole can be covered and refrigerated until ready to bake. (This casserole is a great prepare ahead dish) Remove from fridge about 1 hour before serving time. Let sit to come to room temperature for about 30 minutes
Bake the mashed potato casserole for 30 minutes at 350 degrees. Meanwhile fry 4 slices of bacon until crisp, remove and allow to drain on a paper towel covered plate. After the bacon is cool, slice or crumble it into small pieces. Grate 1 cup of cheddar cheese and cut green onions or chives into slices.
Other Potato Recipes:
Click HERE to save this twice baked potato casserole to Pinterest
Twice Baked Mashed Potato Casserole
Ingredients
- 4 large baking potatoes
- 4 oz Monterrey Jack Cheese grated
- ¼ cup butter 1 stick
- 4 oz sour cream
- ½ cup grated cheddar cheese
- 2 green onions sliced
- 4 slices bacon cooked crisp and chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel the potatoes and cut into quarters.
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Mash the potatoes using a potato masher or mixer. Add Monterrey Jack cheese, butter, sour cream, salt, and pepper and mix well.
- NOTE: At this time the casserole can be covered and refrigerated until ready to bake. (This casserole is a great prepare ahead dish) Remove from fridge about 1 hour before serving time. Let sit to come to room temperature for about 30 minutes
- Bake the mashed potato casserole for 30 minutes at 350 degrees. Meanwhile fry 4 slices of bacon until crisp, remove and allow to drain on a paper towel covered plate. After the bacon is cool, slice or crumble it into small pieces. Grate 1 cup of cheddar cheese and cut green onions or chives into slices.
- Sprinkle the casserole with cheddar cheese and return to oven for 1-2 minutes until cheese is melted. Remove from oven and garnish with green onion and bacon prior to serving.
Nutrition
Diane
Thursday 5th of June 2014
I saw this on Pinterest and had to have it for dinner. Thanks for sharing!
Nicky
Wednesday 22nd of January 2014
This is my idea of comfort food. I like twice baked potatoes but hate the prep work involved. This casserole helps cut back on that. Thanks so much for sharing it with us
Angela
Sunday 24th of November 2013
YUM! thanks for sharing
Britni
Thursday 21st of November 2013
Ooh Evelyn this looks incredible. I love baked potatoes and twice baked ones are even better in casserole form!
Beth
Friday 15th of November 2013
Right up my alley, this is a great recipe. Pinning it.