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Twice-Baked Potato Casserole

Nicole Bredeweg


Ironically, I had just been creating an idea to turn twice baked potatoes into a casserole, only to find it already in my repertoire. So, rather than recreate the wheel, I made this for family dinner. Everyone loved it! It originally comes from a magazine that was named Quick Cooking (a Taste of Home spin-off that's been renamed since).


★★★★★ 1 vote



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6 medium
potatoes, baked
1/4 tsp
1/4 tsp
1 lb
bacon, fried and crumbled
24 oz
sour cream
8 oz
shredded mozzarella
8 oz
shredded cheddar
green onions, chopped

How to Make Twice-Baked Potato Casserole


  • 1Cut baked potatoes into 1" cubes.
  • 2Combine sour cream and cheeses.
  • 3Layer 1/2 of the potatoes in an 8" x 8" baking dish. Sprinkle with 1/2 of the salt and pepper and bacon. Layer with 1/2 of the sour cream mixture. Repeat layers.
  • 4Bake, uncovered, at 350*F for 20 minutes, or until cheese is melted. Sprinkle with onions.

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About Twice-Baked Potato Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Casserole

Show 2 Comments & Reviews

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