Twice-Baked Potato Casserole

Love this recipe! I make smaller amounts and adjust ingredients but always comes out great! Sometimes I add chipotle pepper which gives it a little zing.

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.

+ 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.

This turned out exactly how I was expecting. I’m very happy with this dish and I make it often now. It makes plenty! We love having it the next morning for breakfast served with eggs over easy - wow, nice filling farmhouse-style breakfast. Usually I make it exactly as written and I’m never disappointed. Last time I made this I added a couple cloves of garlic. That was good too. I’ve used red onion instead of green, and that works well. I don’t even measure ingredients anymore. It’s really a reliable ingredient combo. Sometimes I add more butter - a few tablespoons probably. If I’m reheating it in the oven, I’ll stir in some cream and that works very well. I might try a few diced jalapeños in it next time. I think one could even sub sausage for bacon? This is a great recipe to make as-is or change it up from time to time. Always fantastic.

Amazingly easy to make and yummy to eat! Made exactly as recipe stated for family gathering of picky eaters....they all loved it! My son (my usual recipe tester) was upset that there was none leftover....highly recommend