Twice Baked Potato Casserole

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Twice Baked Potato Casserole
With its creamy, delicious, bacony goodness, who can resist this twice baked potato casserole. Definitely a great comfort food item that is also makes a perfect side dish for holiday meals.
Course Side Dish
Cuisine American Food
Prep Time 25 Minutes
Cook Time 50 Minutes
Servings
People
Course Side Dish
Cuisine American Food
Prep Time 25 Minutes
Cook Time 50 Minutes
Servings
People
Instructions
  1. Fry bacon, drain and chop or crumble into small pieces. Chop green onions and set it and the bacon aside in refrigerator until ready to use.
  2. Bring 8 1/2 cups of water to boil with 1 tablespoon salt. Peel and chop potatoes. Add to boiling water. Reduce heat to medium high and boil potatoes for 20 minutes or until very tender. Strain potatoes. I recommend using a potato ricer for this recipe (any mashed potato recipe), but if you do not have access to one then a masher or mixer will work.
  3. Preheat oven for 350 degrees F. If warming on the grill, set over medium-high to medium indirect heat for 20-25 minutes.
  4. In a medium microwave safe bowl melt butter. Add melted butter to pot with evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of the cheese, garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1 teaspoon salt if needed.
  5. Scoop potato mixture into a casserole pan or disposable aluminum pan (if grilling), and top with remaining, cheese, green onion, and bacon. Bake for 20-25 minutes, or until cheese has melted and sides are beginning to brown.
  6. Remove from oven (or grill), and serve.
  7. Store leftovers in an air tight container in refrigerator for up 4 or 5 days after initial preparation.
Recipe Notes

Photo by: Sabrina Baksh