Twice Baked Potato Casserole

Twice Baked Potato Casserole

These potatoes are actually the inspiration for one of my more popular posts on this blog: Twice Baked Potatoes...Sort Of. My mom has been making these potatoes for years, and she probably got it from someone at church or something. They are FABULOUS--salty, rich, cheesy, creamy, bacony. The perfect side dish for beef or pork. At first my mom made them with fresh potatoes, but eventually changed over to using instant mashed potatoes. I'll put that version at the end. The recipe she sent me also calls for twice the cream cheese, sour cream, and milk. I'm not sure if that's just because the instant mashed potatoes produce a greater volume, but my version filled up a 9 x 13 inch pan perfectly.

Besides tasting out of this world, these potatoes are awesome because you can make them the day/night before and refrigerate. The next day you just pop it into a 350 degree oven to heat through and then add the cheese and bacon. Super easy and great for taking to dinner elsewhere.
So if you're looking for a delicious and convenient potato side dish, look no further. This is it. If you're looking for something light on calories, though, you may need to move on.

Twice Baked Potato Casserole

 Ingredients:

• 4 pounds red potatoes
• 2 tablespoons butter
• 2 teaspoons salt
• 1 1/4 cups milk
• 1 (8 oz) pkg cream cheese, cubed and softened
• 1/2 cup sour cream
• 4 green onions, thinly sliced

• 2 cups shredded cheddar cheese
• 1/4 cup jarred bacon bits (or a half-pound of bacon, fried and chopped into pieces, or chopped into pieces and fried)

Instructions:

• Preheat oven to 400 degrees. Wash, dry, pierce, and bake potatoes for about 1 hour, or until potatoes yield when squeezed with an oven-mitted hand.
• When potatoes are done, carefully remove them from the oven and place them in the bowl of a stand mixer (or a large mixing bowl if you're going to be using a hand mixer).
• Break up potatoes with a potato masher or other tool that will break them up into rough chunks.
• Heat the milk a little bit in the microwave and then pour into the bowl with the potatoes. Add the butter and salt. With the paddle attachment on the mixer, turn the mixer on low speed and mix until milk is basically incorporated. 
• Add the cream cheese and sour cream. Mix on low at first and then turn up to high and beat until creamy. Scrape the bottom and the Add green onions and mix to incorporate.
• Spray a 9 x 13 inch pan with non-stick cooking spray. Spread the potatoes into the pan. Cover pan with aluminum foil. At this point you can do one of two things: 1. put the potatoes in the refrigerator until the next day, and then bake them in a 350 degree oven for 60-75 minutes; or 2. place back in the oven, reduce heat to 350 degrees, and bake for about 25-30 minutes, or until potatoes are piping hot.
• When potatoes are heated through, remove the foil and sprinkle top with the shredded cheese and then top with the bacon bits. Return to oven for 5 minutes.
• Serve.
• Refrigerate leftovers, if you have any.
• Makes about 12-16 servings

Twice Baked Potato Casserole under the cheese

MAKE AHEAD MASHED POTATOES (Mom's Version)

Ingredients:

• 6 Cups water
• 1/4 lb butter (I sometimes omit this fat)
• 4 teaspoon salt
• 2 (8 oz) packages cream cheese, cubed and softened
• 2 cups milk
• 1 (16 oz) container of sour cream
• 1/2 cup green onions sliced thin
• 1 (15.3 oz) Hungry Jack Mashed Potatoes (flakes: any brand will do)

Topping:

• 3 cups of grated yellow cheese
• 1 lb cooked bacon (cut into 1/4" pieces and refrigerate until next day)

Instructions:

1. Heat water, butter, salt, to boiling in a 6 quart Dutch oven. Remove from heat. Add cream

cheese, milk, and sour cream, stirring until cream cheese melts.

2. Stir in potato flakes and green onions, mixing until all ingredients are well combined. Spread mashed potato mixture into 13 x 9-inch glass pan that has been sprayed with non-stick cooking spray.

3. Make ahead: refrigerate until next day. Bake at 350 degrees for approximately 1 hour covered or until bubbling around the edges. (It takes longer to bake when refrigerated) Allow another 20-30 minutes. I sometimes microwave potatoes to bring up the heat before putting in the oven

4. Cheese and bacon topping: when fully cooked, sprinkle cheese and bacon over potatoes and cover to melt. If potatoes are ready too early, reheat in microwave.

This recipe has 47 gazillion calories and is absolutely a crowd pleaser