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Twice-Baked Potato Casserole

Rated as 4 out of 5 Stars

"Easy and delicious! Always a favorite with everyone!"
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Ingredients

1 h 5 m servings 476 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  3. Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  4. Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Footnotes

  • Cook's Note:
  • When I am busy making many other things as well, I sometimes just buy a bag of the "ready-to-mash" potatoes that steam in the microwave from the frozen food section so I do not have to peel potatoes.

Nutrition Facts


Per Serving: 476 calories; 22.5 g fat; 53.1 g carbohydrates; 17.7 g protein; 65 mg cholesterol; 515 mg sodium. Full nutrition

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Reviews

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It's not low cal, but anything good never is. The only change I made was to use red potatoes.

+ Better with Yukon Gold potatoes, and light sour cream to replace the regular sour cream and cream cheese makes it a lighter dish. Red potatoes with skin-on makes this delicious too.