Go Back
+ servings

Twice Baked Mashed Potato Casserole

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 minutes
Cook Time 30 minutes
Potato Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 558kcal
Author Evelyn


  • 8-9 baking potatoes
  • 8 oz Monterrey Jack Cheese grated
  • 1/2 cup butter 1 stick
  • 8 oz sour cream
  • 1 cup grated cheddar cheese
  • 4 green onions sliced
  • 6 slices bacon cooked crisp and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Wash potatoes and place on large baking sheet, bake at 350 degrees for about 1 hour until potatoes are soft.
  • As soon as the potatoes are cool enough to handle, peel and mash using a potato masher into a large bowl. Add the shredded Monterrey Jack cheese, butter, sour cream, salt, and pepper.
  • Whip the potato mixture until smooth, pour into a greased 13 X 9-inch casserole dish or divide it into 2 - 2-quart baking dishes. (one for now and one for later)
  • 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.


Calories: 558kcal | Carbohydrates: 40g | Protein: 18g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 96mg | Sodium: 630mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 14mg | Calcium: 380mg | Iron: 2mg