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Twice Baked Potato Casserole With Bacon

Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

1 h 30 m servings 535 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Watch Now
  2. Poke a few holes into each potato using a toothpick. Watch Now
  3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Watch Now
  4. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Watch Now
  5. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Watch Now
  6. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving. Watch Now

Footnotes

  • Editor's Note:
  • This recipe can be made a day ahead of time. Prepare through Step 5. Cover baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degree F (175 degrees C) oven for about 40 minutes. Remove foil and bake until cheese is melted and bubbly, about 15 minutes more.

Nutrition Facts


Per Serving: 535 calories; 34 g fat; 35.4 g carbohydrates; 22.7 g protein; 94 mg cholesterol; 1015 mg sodium. Full nutrition

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Reviews

Read all reviews 158
  1. 211 Ratings

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Most helpful positive review

Wonderful! Tip:Don't discard the skins!! Prepare them as potato skins, add cheese and bacon and flash freeze them, then seal them in portion sizes freezer bags for an easy homemade potato skin a...

Most helpful critical review

This recipe has all the ingredients of a rich and creamy, flavorful twice-baked potato dish. Unfortunately, the measurements are way off. It calls for 1/2 lb bacon and 3/4 c. cheese for 2 pota...

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Wonderful! Tip:Don't discard the skins!! Prepare them as potato skins, add cheese and bacon and flash freeze them, then seal them in portion sizes freezer bags for an easy homemade potato skin a...

This recipe has all the ingredients of a rich and creamy, flavorful twice-baked potato dish. Unfortunately, the measurements are way off. It calls for 1/2 lb bacon and 3/4 c. cheese for 2 pota...

I made it a bit easier. I used instant potatoes (made according to package) and didn't use sour cream (didn't have any on hand) or milk, instead I used half and half. I also topped it with 1t...

I made this for Easter dinner and had 15 people. I boiled and mashed the potatoes. EVERYONE LOVED IT! I actually prepared it the day before and then covered and baked for about 40 minutes at 3...

Grew up with this recipe with a couple of alterations. I use sharp cheddar & half and half. Also, cut the baked potatoes in half lengthwise and SAVE them. I make a large casserole of this using ...

My roommate picked this recipe to make for some friends of ours. We made it to serve 12 instead of 4 and ended up using an entire 4oz package of organic 'living' chives, and it was a complete hi...

We enjoyed this dish but there's something really wrong with the proportions given. I doubled the amount of potatoes, did not double the remaining ingredients, and it came out just right and fit...

Tasty casserole. I didn't use any dried chives on top and instead of baking the potatoes I just boiled them then mashed them. Brought this for Sunday dinner after church and it was a hit.

I haven't made this recipe yet, but I plan to. I don't have to make to advise people that there is a total difference in the flavor of a baked potato over instant and even mashed potatoes. I wou...