Twice-Baked Potato Casserole

When I was a kid growing up, my dad was the ultimate life hacker.  If there was a way to do something more easily, he could figure it out.  After my aunt wowed us with twice-baked potatoes for the first time (yeah, this was decades ago), he instantly converted it to a casserole recipe to keep the prep and fuss to a minimum.  The taste is so worth cooking these potatoes twice – but hollowing out baked potatoes to make it happen is just a pain in the you-know-what.

Twice Baked Potato Casserole at

This is… um, not a healthy recipe.  But it is gluten free!  So since Kevin had to cut out gluten, I’ve been making it more often.  I haven’t shared it before today for 2 reasons – first, I just toss stuff in.  I had to actually measure my ingredients, haha.  And second, trying to get a photo while everyone is hovering around the pan is difficult.  Kevin calls these “the crack potatoes”.  They’re kind of addictive.  Ahem.  But it’s a great splurge on special occasions.

Twice-Baked Potato Casserole
Serves: 8
Prep time:
Cook time:
Total time:
  • 5 lbs. Idaho potatoes, peeled and cubed
  • 1 lb. bacon, cooked and chopped
  • 2 c. shredded mild cheddar cheese
  • 1 c. sour cream
  • 1 Tbsp. minced onion
  • 1½ tsp. seasoned salt
  • ½ tsp. pepper
  • butter and/or milk to taste
  1. Boil potatoes for 15 minutes and drain. Cook and chop your bacon.
  2. Preheat oven to 350F, and mash with sour cream, minced onion, salt, and pepper. If you normally add butter and/or milk to your mashed potatoes, you may do so but I typically don't with the cheese and sour cream included.
  3. Separate 1 c. cheddar and stir it into mashed potatoes. Reserve 1 c. for topping.
  4. Spoon potatoes into a 9x13 glass pan. Top with bacon and remaining 1 c. of cheese.
  5. Bake uncovered for 20-30 minutes, until heated through and cheese melts. Do not allow cheese to brown.

Do you have any great recipe hacks, or favorite casseroles? I love keeping it easy!

Adrianne Signature


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