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Twice Baked Potato Casserole

Russ Myers


This tastes so good and it's really simple to put together. It's easier than stuffing the potato mixture back into the potato skin and saves time especially when you're making enough to feed a group.


★★★★★ 1 vote

8 Servings
25 Min
20 Min


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6 medium
russet potatoes, unpeeled, baked and cut into 1- inch cubes
1/4 tsp
salt, divided
1/4 tsp
pepper, divided
1 lb
sliced bacon, cooked and crumbled, divided
3 c
(24 ounce) sour cream, divided
2 c
(8 ounce) shredded mozzarella cheese, divided
2 c
(8 ounce) shredded cheddar cheese, divided
green onions, chopped

How to Make Twice Baked Potato Casserole


  • 1Preheat oven to 350 degrees F

    Spray a 13 x 9 x 2- inch baking dish with nonstick cooking spray.
  • 2Place half of the potatoes in the baking dish and smash with a potato masher. Add the remaining potatoes and continue to smash.
  • 3Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
  • 4Bake, uncovered, for 20 minutes or until cheese is melted. Sprinkle with green onions and serve hot.

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About Twice Baked Potato Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

Show 9 Comments & Reviews

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