I think my household is just about like everyone else’s, potatoes really rule. We have to have some kind of potatoes at each meal. But when you add bacon, cheese and other goodies to them, they really become the family’s favorite And why go to that effort of re-stuffing a potato shell? Why not just whip them up and make this mashed potato casserole then add the toppings?
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You ever wanted to make twice baked potatoes but didn’t wish or didn’t have time to go all those extra steps? Well, we have a solution for you today, our twice baked potato casserole!
How to make twice baked mashed potatoes:
Start your loaded potato casserole by baking eight potatoes then peel them. Mash the peeled potatoes and mix with sour cream and Monterey Jack cheese. Then spoon it into a 9 X 13 casserole dish. If you have a small family then use 2 2-quart casserole dishes. Cook one and refrigerate the other for later.
Bake the mashed potato casserole for 30 minutes at 350 degrees. Meanwhile fry six slices of bacon until crisp, remove and allow to drain on a paper towel covered plate. After the bacon is cool, slice or crumble it into small pieces. Grate 1 cup of cheddar cheese and cut green onions or chives into slices.
Add cheddar cheese and then bake the twice baked potato casserole for 1-2 minutes to melt the cheese. Remove from oven and top with green onions and bacon bits.
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Twice Baked Mashed Potato Casserole
- Wash potatoes and place on large baking sheet, bake at 350 degrees for about 1 hour until potatoes are soft.
- At this time the casserole can be covered and refrigerated until ready to bake. (This casserole is a great prepare ahead dish) Remove from fridge about 1 hour before serving time. Let sit to come to room temperature for about 30 minutes
- Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese and return to oven for 1-2 minutes until cheese is melted. Garnish with green onion and bacon prior to serving.