Twice Baked Potato Casserole

Twice Baked Potato Casserole is a great side for any dinner, I would even make it for Christmas or Thanksgiving!

We did this as a side for Sunday dinner last Sunday and the kids actually ate it pretty good. My kids are weird and don’t typically like mashed potatoes. They liked these, honestly another thing I’ve been craving are mashed potatoes.

This was my best effort to jazz some up so that everyone else could enjoy them as well.

Twice Baked Potato Casserole

Ingredients

8 large russet potatoes
3 tablespoons olive oil
2 sticks of salted butter
1 cup sour cream
1 cup cheddar cheese, plus more for topping
1 cup heavy whipping cream
2 teaspoons seasoned salt
1/4 cup parmesan cheese for topping

Twice Baked Potato Casserole

Directions

1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the olive oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
3. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato into cubes and then put them into the mixing bowl. You can scrape out the insides if you don’t like the skins, I personally like the skins.
4. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, and some salt and pepper and mix together well.
5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Did you try our Twice Baked Potato Casserole? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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