Twice Baked Potato Casserole With Bacon Recipe - Allrecipes.com
Twice Baked Potato Casserole With Bacon Recipe
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Twice Baked Potato Casserole with Bacon
Potatoes, bacon, cheese...need we say more? See more
  • READY IN hrs

Twice Baked Potato Casserole With Bacon

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  2. Poke a few holes into each potato using a toothpick.
  3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  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.
  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.
  6. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2015

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

 
Most Helpful Critical Review
Jun 27, 2015

Grade of C on this Recipe.. But an F on " Discard Potato Skins" What is wrong with the chef! (Cook) thats like throwing the baby out with the bath water!

 
Oct 23, 2013

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.

 
May 01, 2013

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. :)

 
Sep 30, 2013

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.

 
May 03, 2014

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.

 
Jun 27, 2015

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!

 
Dec 26, 2013

This was a yummy dish! Just right for the steak meal we planned. I followed the directions as written,, but it could easily be adapted with other spices. Next time I think I will add some sauteed onions to the potato mixture. Definitely a 5 star recipe.

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1015 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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