Tongue-Tantalizing Twice Baked Potato Casserole

This twice-baked potato casserole recipe is perfect for lunch too if you think it’s too heavy and rich for breakfast. Just serve this with roasted vegetables and a soup and you will find yourself with a complete meal at your hands. I served this to a friend who came over in the afternoon to bring me the most luscious apple pie. And this is what I served to her while we had a brief catching up. She loved it and even asked for the recipe!

Potato and cheese alone is already a decadent casserole, but add bacon to the equation (that rhymes!) and you will have yourself the most amazing, sinful potato casserole! And it’s easy to make too!



potatoes, peeled and cut into quarters

1/2 c Kerrygold butter


1/2 c Daisy sour cream


salt & pepper


1 pkg Hormel bacon, chopped & fried crisp


2 c Sargento sharp cheddar cheese, divided


1/4 c Borden heavy cream


4 oz Philadelphia cream cheese


Boil potatoes in salted water. Cook until tender.

Drain potatoes and place into mixing bowl.
Add cream cheese, sour cream, butter, cream, salt and pepper. Continue mixing until smooth.

Fold in 1 cup of the cheese and half the bacon. Place into a baking dish.

Bake for 15 minutes at 350. Top with remaining cheese and bacon. Bake for an additional 15 minutes to melt cheese. Remove from the oven and garnish with chopped green onions if desired.



Quick Tip: Serve this with salad and crusty bread as side dishes.

Thank you The Bad Girls Kitchen for this great photo.


Leave a Reply