• Prep Time: 15 Minutes
  • Cooking Time: 45 Minutes
  • Serves:

Twice Baked Potato Casserole Recipes

  • Recipe Submitted by on

Category: Potatoes, Casseroles, Lunch/Snacks, Breakfast, Breads

 Ingredients List

  • 5 lb russet potatoes
  • 1 (3 oz) package Real Bacon Bits
  • 8 oz cream cheese
  • 1/2 c. butter
  • 1 c. sour cream
  • 2 1/2 c. grated cheddar cheese
  • 2 tsp salt
  • 1/2 tsp pepper

 Directions

1. Preheat your oven to 350 degrees. Peel potatoes and cut into 1 inch chunks. Place in a large pot and add enough cold water to cover. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 15 minutes. Drain and put in a large bowl.
Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream and stir until combined and smooth. Add

2 c. cheddar cheese, half the bacon bits, salt and pepper. Mix until well combined.
Transfer to a butter 3 qt baking dish. Top with remaining 1/2 c. of cheddar cheese and bacon bits. Bake for 30 minutes or until the potatoes are heated through and the top is slightly golden brown.

*I made these the night before by stopping after I put them in the baking dish. The next day I just pulled them out and topped with the cheese and bacon bits. I cooked them for 45 minutes since they were cold to start.

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