Twice Baked Potato Casserole
Easier than twice baked potatoes, this casserole is loaded with cheese, bacon, and flavor!
Servings 10 servings
Calories 192kcal
Ingredients
- 2 lbs potatoes I prefer Russet or Yukon gold, peeled and boiled
- 1 cup whole milk room temperature
- 1/4 cup cream cheese cubed and room temp.
- 1/4 cup sour cream room temp.
- 2 cups Cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 Tablespoons green onions sliced thin
Instructions
- Mash potatoes with milk, cream cheese, and sour cream until they're as smooth or chunky as you like. I like mine chunky.
- Pour into a 9x13-inch casserole dish.
- Cover with cheddar cheese and crumbled bacon.
- Cook in 350°F oven until cheese is melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 261mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg
