TWICE BAKED POTATO Casserole - How to Make Twice Baked Potato Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: light cream cheese

💰Cheaper: ricotta cheese

Ricotta is often cheaper and provides a similar texture.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is usually less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be a more affordable protein.

Heat oven to 400 F.

Wash the potatoes to remove any soil.

Spray potatoes with olive oil spray.

Wrap in aluminum foil.

Place on a baking sheet.

Bake 45 minutes on one side and then turn over. Bake another 45 minutes.

Squeeze to see if potatoes are soft. If not, bake additional 15 - 30 minutes.

Once potatoes are done, remove from oven and carefully remove the foil.

Split the potato down the middle and allow to cool for 10 - 15 minutes or until safe to handle.

Remove the skins.

Place the potatoes in a large mixing bowl.

Add in the butter, sour cream, bacon, green onions, and 2 cups of cheese. Mix well.

If looks too dry, perhaps add 1/4 of milk.

Place in a casserole dish or a 9’ x 13” baking pan.

Top with remaining cheddar cheese.

Garnish with more green onions and bacon if you desire.

Bake for 25 - 30 minutes.

Remove from oven and let sit a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens