Twice Baked Mashed Potato Casserole

Twice Baked Mashed Potato Casserole

Try these twice-baked mashed potatoes or loaded potato casserole. It's an easy recipe for a twice-baked mashed potato casserole topped with bacon, cheese green onions.

Course Side Dish

Cuisine American

Keyword loaded potato casserole, twice baked mashed potato casserole, twice baked mashed potatoes

Prep Time 15

Cook Time 30

Potato Cook Time 1

Total Time 1 45

Servings

Calories 470kcal

Author Evelyn

Equipment

Ingredients

4 large baking potatoes
4 oz Monterrey Jack Cheese grated
¼ cup butter 1 stick
4 oz sour cream
½ cup grated cheddar cheese
2 green onions sliced
4 slices bacon cooked crisp and chopped
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Peel the potatoes and cut into quarters.
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
Mash the potatoes using a potato masher or mixer. Add Monterrey Jack cheese, butter, sour cream, salt, and pepper and mix well.
Whip the potato mixture until smooth, pour into a greased 2 quart casserole dishes.
NOTE: 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 the mashed potato casserole for 30 minutes at 350 degrees. Meanwhile fry 4 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.
Sprinkle the casserole with cheddar cheese and return to oven for 1-2 minutes until cheese is melted. Remove from oven and garnish with green onion and bacon prior to serving.

Nutrition