Twice-Baked Potato Casserole Recipe

Wonderful! Tip:Don't discard the skins!! Prepare them as potato skins, add cheese and bacon and flash freeze them, then seal them in portion sizes freezer bags for an easy homemade potato skin appetizer later! Just put frozen potato skins in preheated oven at 350 for 10-15mins. Now about the Casserole! It's wonderful! Followed exactly except I added seasoned salt instead of regular salt and tripled the recipe. By tripling the recipe I have plenty to put in the pan for the casserole as well as extra potatoe stuffing to put back into my potatoe skins to freeze for last as twice baked potatoes. Love the versatility of this recipe and being able to use up all of my potatoes

I made it a bit easier. I used instant potatoes (made according to package) and didn't use sour cream (didn't have any on hand) or milk, instead I used half and half. I also topped it with 1tbs of bacon bits and parsley.

Grew up with this recipe with a couple of alterations. I use sharp cheddar & half and half. Also, cut the baked potatoes in half lengthwise and SAVE them. I make a large casserole of this using 6-8 potatoes and increase the rest of the ingredients proportionally. 5-10 minutes before the casserole is ready, put all the skins in the oven (on a baking sheet or even just on the oven rack) to warm them. Serve in a bowl so that guests may fill the skins with the casserole. I have family who always want to fill skins and much prefer it that way!

I made this for Easter dinner and had 15 people. I boiled and mashed the potatoes. EVERYONE LOVED IT! I actually prepared it the day before and then covered and baked for about 40 minutes at 350 degrees. It was delicious! I actually have several people asking for the recipe. I will definitely be making them again.

My roommate picked this recipe to make for some friends of ours. We made it to serve 12 instead of 4 and ended up using an entire 4oz package of organic 'living' chives, and it was a complete hit! Everyone LOVED it, and we're definitely keeping this recipe to use again! My only regret is not having taken a picture of them. :)

We enjoyed this dish but there's something really wrong with the proportions given. I doubled the amount of potatoes, did not double the remaining ingredients, and it came out just right and fit perfectly into a 7x11 baking dish, about half the size of a 9x13. I don't understand how anyone could stretch two mashed potatoes to fit into a 9x13 dish. Other than that, everyone liked it. I did use sliced green onions in place of dried chives.

Tasty casserole. I didn't use any dried chives on top and instead of baking the potatoes I just boiled them then mashed them. Brought this for Sunday dinner after church and it was a hit.

Flavorful, rich potato dish with these changes: for a 9x13 pan I used 5 lbs. of potatoes, 1 cup sour cream, 3/4 cup milk, about 2 1/2 cups Cheddar, 1/3 cup melted butter and the seasonings adjusted accordingly. Mashed everything well with a potato masher, but left it a little chunky, not smooth. This makes a generous amount, as you can imagine with the amount of potatoes, just right for a holiday potluck.

This was a yummy dish! Just right for the steak meal we planned. I followed the directions as written,, but it could easily be adapted with other spices. Next time I think I will add some sauteed onions to the potato mixture. Definitely a 5 star recipe.

This has become a favorite in my family. Especially popular side served at steak cook-outs. An easy make ahead dish. Try roasting some garlic while baking the potatoes. Squeeze out 1 or two cloves into the potato mixture. We also like thinly sliced fresh scallions in place of chives.

Great recipe! I've read some reviews about throwing away the potato skins :( This simple change to the recipe is for all of the potato skin lovers who hate to throw away those delicious skins. I have made a recipe like this many times, However, I use the potato skins. Bake potato as directed. Cut the cooled baked potato in half lengthwise, scoop out the flesh, saving the skin (set aside). Mix the ingredients as directed. Scoop the potato mixture back into the saved skins. Put the stuffed potatoes into an appropriate sized baking dish. Bake for 20 min. or until cheese is melted.

I’m officially keeping this one forever.

My husband raved about this recipe. It was cheesy and the bacon really added to the dish. Since I doubled the recipe, I peeled and cut up the potatoes and boiled the potatoes for 30 minutes. I also mashed the potatoes.

I picked this recipe for a Christmas potluck, then doubled it, so I’d have enough for dinner. EVERYONE including my husband loved it. Will make it again!!

Very easy to make. I did add less garlic and it was delicious. My husband Loved It!

Save yourself mega time and just use premade bob evans mashed potatoes, no one will know. This is an awesome recipes, my picky son even ate them!

I made this for a potluck at work with a crockpot! I did all the prep the night before, but because I quadrupled the recipe, I had to put it in batches into a food processor to smooth out the potatoes and blend them evenly with the other ingredients. I transferred the mixture to the crockpot and added the cheese and bacon topping. Two hours before lunch, I pulled it out of the fridge and turned the crockpot on high. They were perfect and everyone loved them!

This was delicious. The only change I made was doubling all the ingredients with the exception of the bacon. I did this so that it would fill the pan size listed. The entire pan was gone before the night was over. Full of flavor, we plan to have it again soon!

I had a mix of type of potatoes of various sizes. I baked them, and used a hand mixer to mash. Because of the different types of potatoes, it was more like mashed potato casserole. Regardless, the recipe offers versatility that you can't go wrong with! Served it with pork roast and sauerkraut and baked carrots. Everyone loved it.

It was much better warmed up later. We did use extra milk as some reviews stated, but won't anymore. It was to runny, but size of potatoes probably had something to do with that. When we did warm these up they were the right consistency so either will use less milk or make ahead of time & warm up.