Twice Baked Mashed Potato Casserole
Whether it’s Christmas dinner or a regular Tuesday night the Twice Baked Mashed Potato Casserole can be the star of the show. Well even if they aren’t necessarily meant to, they surely take over and people keep going back for seconds. This recipe has been a staple at our house for years! It’s perfect when you are making a Prime Rib for the holidays, or just want something sinful with your favorite Barbecue Pork Chop Steaks. It goes with just about anything.
INGREDIENTS TO PREPARE MASHED POTATO CASSEROLE
- Russet or Yukon Gold Potatoes
- Bacon
- Milk
- Cream Cheese
- Sour Cream
- Butter
- Garlic Powder
- Cheddar Cheese
- Salt and Pepper
- Chives or Green Onion
MAKE AHEAD — FOR LARGE PARTIES
The Twice Baked Mashed Potato Casserole can be assembled a couple of days ahead of time:
- Assemble the casserole but wait to bake and place it in the refrigerator until it’s time to bake.
- When you’re ready to bake, cover with foil, bake for fifteen minutes, and uncover for the remaining 10 minutes. Top with chives or green onion.
HOW TO MAKE IT?
Preheat oven to 375 degrees F. Peel and cube the potatoes into 2″ pieces. Add to a large stock pot, fill with water, and boil over medium heat until the potatoes are tender.
Drain the water and transfer the potatoes to a mixing bowl. Add the salt, pepper, butter, garlic powder, cream cheese, 1/2 the shredded cheddar cheese, sour cream, and 1/2 the bacon bits. Mix until smooth.
Transfer into a baking dish, top, and with the remaining cheese and the remaining bacon.
Bake in the oven for 25 minutes or until the cheese is melted.
WHAT DO YOU SERVE WITH LOADED MASHED POTATOES?
Let’s talk about the main course! Some of our favorite things to serve with these mashed potatoes! We have great recipes for Sweet Honey Garlic Glazed Chicken Thighs, Creamy Smothered Chicken Breast, or Tender Bacon Wrapped Beef Tenderloin If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing.
CAN YOU FREEZE MASHED POTATO CASSEROLE?
Yes! This freezes well. Just make sure it is completely cooled. Then cover very tightly with plastic wrap and foil to keep and air out.
To reheat it is best to let them thaw in the fridge overnight. To reheat cover with foil and place in a 350-degree F oven for about 25 minutes. You can also microwave them if you have smaller portions. In one-minute intervals stirring in between until it reaches your desired temperature.
HOW TO STORE AND REHEAT LEFTOVERS?
Store leftovers in an airtight container for up to 4 days. To reheat leftovers there are three possible methods including stovetop, oven, or microwave.
Twice Baked Mashed Potato Casserole
Equipment
- 9×13 baking dish
- 5-6 Quart Stock Pot
Ingredients
- 5 Pounds Potatoes (peeled and cubed)
- 1 Pound Bacon (fried and chopped) (divided in half)
- 1 Cup Milk
- 1 (8oz) Cream Cheese
- 1 (12oz) Sour Cream
- 1/2 Stick Butter
- 1/2 Tsp Garlic Powder
- 16 oz Cheddar Cheese (shredded) (divided in half)
- Salt and Pepper (to taste)
- Chives or Green Onion
Instructions
- Preheat oven to 375 degrees F.
- Peel and cube the potatoes into 2" pieces. Add to a large stock pot and fill with water and boil over medium heat until the potatoes are tender.
- Drain the water and transfer the potatoes to a mixing bowl.
- Add the salt, pepper, butter, garlic powder, cream cheese, 1/2 the shredded cheddar cheese, sour cream, and 1/2 the bacon bits. Mix until smooth.
- Transfer into a baking dish, top with the remaining cheese and the remaining bacon.
- Bake in the oven for 25 minutes or until the cheese is melted.
- Once out of the oven top with chopped chives or green onion.
- Enjoy!
I made this TWICE BAKED MASHED POTATO CASSEROLE and it was very Yummy. My whole family loved it