Twice Baked Potato Casserole
This potato casserole recipe is always a hit at holidays! Light Fluffy Potatoes Loaded with Cheese, Bacon and Sour Cream!
Servings: 12 servings
- 5 lb russet potatoes
- 3 oz package Real Bacon Bits
- 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
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. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 15 minutes. Drain and put in a large bowl.
Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream and stir until combined and smooth. Add 2 c. cheddar cheese, half the bacon bits, salt and pepper. Mix until well combined.
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.
Make Ahead Notes -
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.
Calories: 521kcal | Carbohydrates: 36g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 851mg | Potassium: 890mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 11mg | Calcium: 423mg | Iron: 2.1mg