Twice baked potato casserole

Anyone else just love mashed potatoes? Or potatoes in general? This recipe for twice baked potato casserole is one of the “non-recipes” that lots of people already make. It’s also a great way to use up leftover mashed potatoes. I love any kind of baked, twice baked, or loaded potato, so these are right up my alley. The flavors of the cheese, sour cream, and bacon combined with baking the potatoes a second time make them even more delicious.

I’m not the kind of person who winds up with leftover mashed potatoes, so I make up a batch to fix this twice baked potato casserole. If you have leftover mashed potatoes, you can adjust the cheese and bacon to the amount of potatoes. This recipe also scales well if you want to make it for a crowd. I’ve made it with a five-pound bag of potatoes for a work potluck.

The cheese can really take the twice baked potato casserole over the top. I would strongly recommend using a good smoked Gouda. Gouda and potatoes are a match made in heaven, especially if you’re throwing in some bacon. If you don’t have any Gouda on hand, try a sharp Cheddar instead. You could also get crazy and use a blend of cheddar, jack cheese, or even some Swiss.

Be sure to taste the potatoes as you add the seasonings. The salt in the cheese and bacon you use can vary wildly, so be sure not to make it too salty. Want more onion flavor than just the chives add? You can also stir in a teaspoon or so of onion powder. If you prefer other seasonings, you can also try it out with Ranch dressing mix or your preferred spice mix.

If you like twice baked potatoes, be sure to try my loaded twice baked potatoes or my copycat Cheesecake Factory loaded baked potato tots!

Print