Twice Baked Potato Casserole
This scrumptious side dish is perfect for your next cookout or weeknight meal! It pairs perfectly with steak, chicken and pork, and is delicious even on its own. It's loaded with all of the ingredients a twice baked potato has, but it's ready in half the time.
Equipment
- 1 Hand Mixer
- 1 Casserole Dish
Ingredients
- 7 Yukon Gold Potatoes cut and diced
- 2/3 cup Heavy Whipping Cream
- 1/3 cup Butter melted
- 1/2 cup Sour Cream
- 1 cup Shredded Sharp Cheddar Cheese reserve half for topping
- 1/2 cup Bacon Bits reserve half for topping
- 1/3 cup Green Onions sliced, reserve half for topping
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- Salt and Pepper to taste
Instructions
- In a medium pot, add your cut potatoes and bring to a boil. Remove from heat when soft.
- Drain and add to a mixing bowl. Softly mash some of the potatoes with a fork. This helps to reduce any splashes when mixing in the heavy cream.
- Add in the heavy whipping cream and mix with a handheld mixer until slightly blended.
- Next, add the sour cream, melted butter, garlic powder, onion powder, smoked paprika, salt and pepper. Mix until blended.
- Lastly, add the sharp cheddar cheese, green onions and bacon. Make sure to reserve some of those ingredients for the top.
- Serve and enjoy!
Notes
Does this freeze well?
I have personally not tried to freeze this.
Can I make this ahead of time?
Yes! I would suggest storing it in the fridge for up to a day before use. To heat, turn your oven to 350 degrees and bake until the top is slightly browned. You can add the bacon and green onions after or before baking.