*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 appetizer later! Just put frozen potato skins in preheated oven at 350 for 10-15mins. Now about the Casserole! It's wonderful! Followed exactly except I added seasoned salt instead of regular salt and tripled the recipe. By tripling the recipe I have plenty to put in the pan for the casserole as well as extra potatoe stuffing to put back into my potatoe skins to freeze for last as twice baked potatoes. Love the versatility of this recipe and being able to use up all of my potatoes
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 potatoes...then to top with another 3/4 c. cheese...Holy Mother of God! Would you like some potato to go with that cheese and bacon? And those must be some massive potatoes, to fill a 9x13 pan...I couldn't find those, my supermarket only sells potato-sized potatoes. Nevertheless, I went ahead and tried the recipe as written, and while I stuck to the original ingredients, I ended up abandoning the recipe and finishing by taste, texture and consistency. The casserole turned out great, however since I walked away from the measurements, it's pointless to say so. The main reason for my review then, is to share this: it occurred to me as I made this casserole that I was very close to duplicating (in ingredients and process), a similar and much-loved recipe from this site: Ultimate Twice Baked Potatoes By Dannon Oikos. I make this recipe frequently, and the only reason I wasn't making it this time, is that I'm always looking for the next best thing. It's the best Twice Baked Potato recipe I've found. The ingredients are almost identical to this recipe, and you could simply spread the filling in a casserole dish rather than putting it back into the potato skins. If you like the like the look of this recipe, try the Ultimate TBP recipe...the measurements are spot on with amazing flavor.
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 1tbs of bacon bits and parsley.
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 6-8 potatoes and increase the rest of the ingredients proportionally. 5-10 minutes before the casserole is ready, put all the skins in the oven (on a baking sheet or even just on the oven rack) to warm them. Serve in a bowl so that guests may fill the skins with the casserole. I have family who always want to fill skins and much prefer it that way!
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 350 degrees. It was delicious! I actually have several people asking for the recipe. I will definitely be making them again.
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 hit! Everyone LOVED it, and we're definitely keeping this recipe to use again! My only regret is not having taken a picture of them. :)
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 perfectly into a 7x11 baking dish, about half the size of a 9x13. I don't understand how anyone could stretch two mashed potatoes to fit into a 9x13 dish. Other than that, everyone liked it. I did use sliced green onions in place of dried chives.