Twice Baked Potato Casserole Recipe | Mary Makes It Easy

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.

Peel and quarter 4 potatoes.

Place the potatoes in a pot of cold water with 4 cloves of garlic and some salt.

Bring the pot to a boil and cook for about 15 to 20 minutes or until the potatoes are fork tender.

Cook 8 slices of bacon in a pan over medium heat until crispy, about 10 minutes.

Drain the potatoes and add 1/2 cup of Buttermilk, 1/2 cup of sour cream, 1/2 cup of cream cheese, and 3 tablespoons of butter to the potatoes.

Mash the mixture until smooth and creamy, then season with salt and mix again.

Chop up 4 green onions and 6 strips of cooked bacon, then fold them into the potato mixture along with 1/2 cup of grated cheddar cheese.

Transfer the potato mixture into a greased casserole dish.

Bake in a 400°F (204°C) oven for 10 minutes.

Prepare the potato skins by placing them on a rimmed baking sheet with a few tablespoons of rendered bacon fat, salt, and pepper, spreading them into an even layer.

After 10 minutes, remove the casserole from the oven and top with 1 cup of grated cheddar cheese.

Return the casserole and potato skins to the 400°F (204°C) oven for 15 to 20 minutes until golden and bubbly.

Garnish with chopped bacon and green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens