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Nutrition Facts
Serving Size 1 (325g) Recipe makes 6 servings
Calories 502
Calories from Fat 292		(58%)
Amount Per Serving		%DV
	Total Fat 32.5g	50%
	Saturated Fat 17.4g	87%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 146mg		48%
Sodium 449mg		18%
Potassium 996mg		28%
Total Carbohydrate 36.8g		12%
	Dietary Fiber 4.5g	17%
	Sugars 2.1g
Protein 17.1g		34%
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Twice- Baked Potato Casserole

Recipe #123708 | 1¼ hours | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 26, 2005

The flavour of twice-baked potatoes in an easy casserole dish (no cream soups!) for everyone to share.

SERVES 6 (change servings and units)

Ingredients

2 1/2 lbs potatoes, peeled and quartered
4 tablespoons butter
1 1/2 cups cheddar cheese or swiss cheese, grated and divided
3/4 cup milk
1/2 cup sour cream
2 eggs
3/4 cup sliced scallion or green onion
5 slices bacon, cooked crisp
salt and pepper

Directions

1
Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
2
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
3
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
4
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.

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Featured Reviews for This Recipe

From: Lizzie-Babette

On Dec 28, 2008

Wow! We made this as a side for our Christmas 2008 dinner. I only substituted chives for scallions, and doubled the recipe, adding a bit more milk (I used Hood Fat Free Smart Milk) and light sour cream, based on other reviewer comments. The eggs really made this recipe special, I think, adding a subtle richness, and a puffiness to the casserole that was very festive on our Christmas table. The taste was out of this world - rich and satisfying, without being overwhelming or too fussy. Everyone loved it, and has requested that it make an appearance for other get-togethers. Thanks for another wonderful recipe, Evelyn!

1 person found this review helpful

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From: P.J.

On Sep 14, 2008

I make this casserole often using left over mashed potatoes. Instead of using bacon, I use diced ham. This is a great way to use up lefteovers. I never add egg to mine, It really does add much to the taste.

0 people found this review helpful

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From: Loves2Teach

On Jun 7, 2005

I really enjoyed this recipe! I agree that the end result was a bit crumbly, so next time I will add a bit more milk. Dh also requested for me to wait until last for the cheese, and to just let it melt on top. Thanks so much for sharing, we will have this again soon.

4 people found this review helpful

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