twice baked mash potato casserole

Name: Twice Baked Mash Potato Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 - potatoes, baked; 1 cup(s) sour cream; 1/2 package(s) cream cheese, room temperature; 6 tablespoon(s) butter, room temperature; 1 cup(s) cheddar cheese, shredded; 1 package(s) bacon bits; 1 teaspoon(s) seasoning salt; 1/4 teaspoon(s) black pepper; 1/2 cup(s) milk

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review

Private Recipe by

Melissa Snow

@riley123

Hillsboro, OR

Everything that is good about a twice baked potato, but without the potato skin. I like to use sharp cheddar cheese, Oscar Meyer's Real bacon pieces and I eyeball the amount of milk used until the potatoes are the right consistency. You can also make this dish ahead of time, cover and refrigerate prior to the baking step.

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yield 8 serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For twice baked mash potato casserole

4

potatoes, baked
1 c

sour cream
1/2 pkg

cream cheese, room temperature
6 Tbsp

butter, room temperature
1 c

cheddar cheese, shredded
1 pkg

bacon bits
1 tsp

seasoning salt
1/4 tsp

black pepper
1/2 c

milk

How To Make twice baked mash potato casserole

1
Scrub/wash potatoes. Pat dry. Using a fork, pierce each potato a few times.

2
Place potatoes on a microwave-safe dish. Microwave for 15 minutes. Take potatoes out of the microwave and let cool for 5 minutes before handling.
3
Cut potatoes in half and scoop out the flesh and place in a large bowl. Discard the potato skins. Add the additional ingredients to the potatoes and mash the potatoes to the desired consistency.
4
Pre-heat oven to 350 degrees. Transfer the potatoes to a greased casserole dish. Sprinkle with additional cheddar cheese (optional). Bake for 30 minutes.
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