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Twice Baked Potato Casserole

posted by Julie Evink on March 23, 2012

I LOVE twice baked potatoes so when I saw this recipe I knew it was right up my alley of course. Plus with this dish I can make it ahead of time and pop it in the oven when I need it.

I was craving Sweet ‘N’ Sour Meatballs and thought this recipe would be the perfect accompaniment. I knew I wouldn’t have enough time to make this meal plus get to volleyball so I made both recipes and stuck them in the fridge for the next night. Then I got to looking and realized and I now had 3 lbs of meatballs and 5 lbs of potatoes. My hubby is hearty eater but not quite that hearty!

Time to call in reinforcements. After a quick text to my ‘lil bro and ‘lil bro in law I had rounded up my victims for supper. They raved about it. I must say I think I might call them again for when I need a confidence boost! Bro in law even said the text message was the highlight of his day and he hadn’t ate this good of a supper for over a month. He possibly could have been sucking up but I think he was just being honest!

If you are in charge of the potatoes for your Easter get together these would be perfect!

Twice Baked Potatoes
Printer Friendly Recipe

5 lb russet potatoes
Real Bacon Bits (3 oz)
8 oz cream cheese
1/2 c. butter
1 c. sour cream
2 1/2 c. grated cheddar cheese
2 tsp salt
1/2 tsp pepper

1. Preheat your oven to 350 degrees. Peel potatoes and cut into 1 inch chunks. Place in a large pot and add enough cold water to cover by 2 inches. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Drain and put in a LARGE bowl.

2. Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream and stir until combined and smooth. Add cheddar cheese, half the bacon bits, salt and pepper. Mix until well combined.

3. Transfer to a butter 3 qt baking dish. Top with remaining 1/2 c. of cheddar cheese and bacon bits. Bake for 30 minutes or until the potatoes are heated through and the top is slightly golden brown.

*I made these the night before by stopping after I put them in the baking dish. The next day I just pulled them out and topped with the cheese and bacon bits. I cooked them for 45 minutes since they were cold to start.

Recipe Adapted From: Six Sisters’ Stuff

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filed under Side Dish, Side Dishes


  • Sarah @ Homestyle Cooking Around The World

    This looks very yummy- I have a recipe given to me years ago from a Mennonite woman that is very similar and so good! I love the way you put bacon bits and cheese on it.

  • Krista

    Oh yum! I think these would be so good w/ a grilled steak! Thanks so much for linking up at Church Supper. Have a blessed week & hope to see you again soon. ~EMM

  • Addicted to Recipes

    These look so very good! Would love for you to link up at
    Have a great night!

  • Dana

    You had me at potato, then added made them even better! I’ll have to remember this. Thanks

  • Our Delightful Home

    Yummy! I would love for you to link up at my Linky Party via:

    Mrs. Delightful

  • Lisa @ Flour Me With Love

    I love twice baked potatoes too and can’t wait to make this! Thanks so much for sharing at Mix it up Monday :)

  • Lisa @ Flour Me With Love

    It’s me again Julie :) I made these today and have them in the slow cooker for dinner tonight. I took a taste and they are delicious! I’ll be using this recipe quite often!

  • Addicted to Recipes

    I am going to have to try your recipe. This looks yummy! Thanks for sharing at Scrumptious Sunday!

  • Mickeedee

    YUM!!! I do this ALL THE TIME with left over mashed potatoes. I usually make too many so I can have a quick side dish for another night. I just throw in all of the same ingredients, toss ‘em into a pie plate and reheat in the oven. My son has come to expect them every time we have “PLAIN” mashed potatoes! Thanks for sharing – and glad I found you from Flour Me with Love.

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