Real Recipes From Real Home Cooks ®

twice baked potato casserole

Recipe by
Chrissy Hackley
Vestal, NY

Dug this out of my recipe box to use up leftover potatoes today. I wanted to share with you all this wonderful and delicious casserole!

yield 4 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For twice baked potato casserole

  • 1 lb
    lean ground beef, 90/10 works great
  • 1/2 lg
    onion, minced
  • 1/2 c
    italian seasoned dry bread crumbs
  • 1
  • 1 tsp
  • 2 1/2 c
    leftover mashed potatoes
  • 3/4 c
    sour cream, divided
  • 1/4 c
  • dried minced garlic, to taste
  • 1 1/2 c
    shredded cheddar cheese, divided
  • 8-10
    slices bacon, cooked and crumbled
  • 1 md
    tomato, chopped

How To Make twice baked potato casserole

  • 1
    Preheat oven to 350°F In medium mixing bowl combine ground beef, onion, salt, bread crumbs, and egg. Mix well. Press into ungreased deep-dish pie dish.
  • 2
    Spread 1/4 cup sour cream on top of meat. Sprinkle on the dried minced garlic as much or as little as you want. Next sprinkle on 1/2 cup cheese. Set aside.
  • 3
    In another mixing bowl combine mashed potatoes, rest of sour cream, and mayonnaise. Spread on top of the topped meat mixture sealing it to the edges. Sprinkle with rest of cheese.
  • 4
    Place dish on a baking sheet in case it bubbles over. Bake in preheated oven for 40 - 50 minutes, or until a meat thermometer inserted to meat mixture reaches 165°F.
  • 5
    On top of the hot casserole sprinkle bacon and tomatoes. Let rest at least 20 minutes or it will be a sloppy mess trying to get it out. (Think unrested lasagna)
  • 6
    Serve and enjoy!

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