Twice Baked Potato Casserole

Twice Baked Potato Casserole Recipe

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Megan Stewart


This recipe cam be used to make into potatoes by scooping out the pulp, leaving a little in the shells. Stuff them and bake on a cookie sheet 25-30 min. Reserve half the cheese to sprinkle on top. I prefer it as a casserole for ease and convenience.


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  • 7
    yukon gold potatoes (i use russets)
  • 2 Tbsp
    margarine, softened (i use salted butter)
  • 1 bottle
    bacon pieces, not dried (get that bag from the salad toppings section of the store)
  • 1 1/2 c
    shredded cheddar
  • 2 Tbsp
    minced chives
  • ·
    salt and pepper
  • 1 c
  • 1 Tbsp
    minced garlic, or more, to taste

How to Make Twice Baked Potato Casserole


  1. Bake potatoes at 375 degrees for one hour or until tender. Cool slightly. Peel most of the skins off, then mash with butter and milk and add in the garlic. Spray casserole dish with PAM. Combine remaining ingredients and blend well before adding potatoes. Combine with potatoes and put into casserole. Return to oven long enough to melt cheese and warm everything well.

Printable Recipe Card

About Twice Baked Potato Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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