Twice-Baked Potato Casserole
This recipe is SO GOOD! It makes ALOT! I usually freeze half for another meal. You can also use reduced-fat and low-sodium ingredients.
Ingredients
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Preparation
- Heat oven to 350.
- Lightly coat a 3 qt.
- shallow baking dish with non-stick spray.
- Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced.
- Drain in a colander and return to pot.
- Add butter to potatoes, mash with a potato masher until smooth.
- Stir in 2 c. cheese, milk, sour cream and eggs until blended.
- Then add onions and bacon bits, reserving a few tablespoons of each for garnish.
- Stir in salt and pepper.
- Spoon into prepared baking dish.
- Sprinkle with remaining 1/2 c. cheese and bacon.
- Bake, uncovered, 40 minutes or until top is lightly golden.
- Sprinkle with remaining onions.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
AllAboutLeslie
"It was very good."
pjbriglio
"Took this to our family Canadian Thanksgiving afternoon dinner yesterday. Everyone loved it. Even though I forgot the salt and pepper, it tasted great. I used no fat sour cream and 1% milk to cut down on my WW points. Next time I’ll make sure to get the low-fat cheddar and turkey bacon to lower the points more."
timgraham1
"A fantastic recipe for twice baked potatoes. Can easily be doubled or tripled to feed a larger crowd, and only takes about an hour to make. I stuck to the recipe exactly but will use more bacon and onions the next time I make it. I used a deep dish 9x13 inch pan to make this recipe and it worked perfectly."
TrustyNacho
"Awesome!"
nicolelindsay94
"Was okay, surprisingly a little dry. I think the recipe could use more bacon, cheese, onion and butter."