The Chef

Twice-Baked Potato Casserole


“my awesomeness amazes me too sometimes”

What’s better than mashed potatoes?? Twice-baked mashed potatoes that are loaded with extra deliciousness!! Enjoy the yummy filling without the pesky skins getting in your way (or just leave the skins on and enjoy!!) Every time I make my hubby’s favorite dishes (like Bacon-Wrapped Meatloaf) this tasty casserole is added to the menu 🙂

5lbs of Potatoes (Russet, Baby Gold or Red) (Skins off or on, your choice)
1/2 cup butter
1 8oz package of Cream Cheese, cubed
1 cup Sour Cream
2 cups of shredded Cheddar Cheese, Divided
10 pieces of cooked Bacon, Crumbled (or use real bacon bits)
2 tsp. of Kosher Salt
Green Onions or Dried Parsley Flakes

Preheat oven to 350 degrees. Dice potatoes and place in a large stockpot. Cover with water and bring to a boil. Reduce heat to simmer, and cook for 20 minutes or until able to pierce with a fork. (To keep water from boiling over, simply place a wooden spoon across the top of the pot!!) Remove from heat. Drain potatoes and return to the stockpot. Smash potatoes with the back of a wooden spoon, then add butter and cubed cream cheese. Stir until mixed and melted. Add sour cream, 1 1/2 cups of shredded cheese, bacon, salt, and green onion/parsley (leaving some for the topping). Spread into a greased baking dish. Sprinkle extra cheese, bacon pieces, and green onions on the top. Cover with foil and bake for 15-20 minutes, until cheese is melted. Enjoy!! 🙂







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