This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form!
Pure comfort food. That’s what this Twice Baked Potato Casserole is all about. Last week my husband had a potluck at work. He texted me saying that he needed me to make potato salad. Potato salad?? It just sounded so boring. I had made a baked potato salad for his coworkers before and it had gone over quite well and so I thought I’d make that again.
But then I was feeling guilty about sending the same dish twice, even though it’s been over a year, and I started thinking about twice baked potatoes, and how I could turn that into a salad and this casserole was born.
Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot. Totally up to you. I think the melty cheese is what pushes me over the edge when I’m craving twice baked potatoes so I opted for that.
Ingredients
8 medium potatoes, scrubbed and dried
2 tbsp olive oil
1 tbsp kosher or sea salt
3/4 pound sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
3/4 cup sour cream
5-6 green onions, sliced
salt and pepper to taste
Instructions:
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Set aside 1/3 cup cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
Spoon into a greased deep dish 9×9 baking dish or a 9×13 baking dish. Top with reserved shredded cheese and bacon.
Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
Top with remaining sliced green onions and serve.