Twice Baked Potato Casserole

Twice Baked Potato Casserole

Lori Krol Rothfuss

"I didn't have potatoes large enough to make real twice baked potatoes, so I thought I would try cubing them and making them like a casserole. EVERYONE enjoyed them!"
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

  • Prep

  • Cook

  1. Par boil cubed potatoes till just fork tender
  2. Drain
  3. Place in a 9 x 13 pan
  4. Add the sour cream, butter pieces, heavy cream, cream cheese, 1 cup of the shredded cheddar cheese, bacon bit and scallions
  5. Stir to combine
  6. Top with remaining 1 cup shredded cheddar cheese
  7. Cover with aluminum foil
  8. Bake at 350 till warmed thru (30-40 min)
  9. ***May refrigerate and reheat later....just add extra cooking time

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