Twice Baked Potato Casserole Recipe

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TWICE BAKED POTATO CASSEROLE

PENNY RUTHRAUFF

By
@pennyo411

A request at our family get togethers... simply because it's GOOD, EASY, and goes well with just about anything. I use YUKON GOLD potatoes because they seem to have the best flavor for "mashed".


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8 +
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

9-10
yukon gold potatoes
16 oz
sour cream
4 Tbsp
butter
2 tsp
garlic powder
1 tsp
celery salt
2 c
shredded cheddar cheese
8 slice
bacon
2 c
crushed cheezit crackers

Step-By-Step

1Preheat oven to 350 deg. and grease 13 x 9 casserole dish. Set Aside.
2Peel and cube potatoes - boil til done (for mashing) Drain Well. Cut bacon into cubes and fry in skillet til' brown and lightly crisp. Drain on paper towel.
3In large mixing bowl, combine cooked potatoes, sour cream, butter, garlic powder, celery salt, and 1 c. of shredded cheese - mix well. Season with salt n' pepper to your taste.
4Layer 1/2 potato mixture in casserole dish - top with bacon. Cover with remaining potatoes. Sprinkle with remaining cheddar cheese and top all with crushed Cheezits.
5Bake in oven for 40-45 min...til, lightly brown and bubbly on edges.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potluck, #pleaser