Twice-Baked Potato Casserole Recipe

Name: Twice-Baked Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs potatoes, peeled quartered; 2 large eggs, beaten; 6 tablespoons butter; 1 cup green onion, chopped; 4 cups shredded cheddar cheese; 8 slices bacon, cooked and crumbled; 1 cup warm milk; 2 1/2 teaspoons salt; 1 teaspoon pepper; 8 ounces sour cream

Servings: persons

5 lbs potatoes, peeled quartered
2 large eggs, beaten
6 tablespoons butter
1 cup green onion, chopped
4 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
1 cup warm milk
2 1/2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream

1
Heat oven to 350 degrees. Lightly coat a 3 quart shallow baking dish with non-stick spray. Cook potatoes in water to cover for 20 - 25 minutes, until tender when pierced. Drain in a colander and return to pot.
2
Add butter to potatoes, mash with a potato masher until smooth. Stir in 2 cups cheese, milk, sour cream and eggs until blended.
3
Then add 1/2 cup onions, half of the bacon, salt and pepper. Spoon into prepared baking dish. Sprinkle with remaining cheese and bacon on top.
4
Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining onions.

1609

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 lbs potatoes, peeled quartered, 2 large eggs, beaten, 6 tablespoons butter, 1 cup green onion, chopped, and more.

Yes, Twice-Baked Potato Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Baked Potato Casserole

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