Twice Baked Mashed Potato Casserole

Recipe: Twice Baked Mashed Potato Casserole


  • 10-20 Russet potatoes (5-7 pounds total)
  • 1 stick margarine or butter
  • 1 cup sour cream
  • 1/2 cup milk
  • 3/4 pound bacon, cooked crisp and crumbled
  • 1/2 lb. sharp white Cheddar cheese, cut into 1/2 inch cubes
  • 3/4 lb mild cheddar, grated (3 cups)


  1. Scrub and rinse potatoes
  2. Prick potatoes with fork and place in oven to bake at 425 degrees F for approximately 45 minutes-1 hour
  3. Remove from oven and set aside until cool enough to handle
  4. Cut potatoes in half and scoop flesh out of skins, placing flesh in large oven-proof casserole dish
  5. Add butter, sour cream and milk; mash until chunky-smooth
  6. Add bacon, cubed white Cheddar and half of the grated yellow Cheddar and mix thoroughly
  7. Place remaining grated Cheddar cheese on top and bake at 375 degrees for 45-90 minutes (depending on quantity of potatoes) until cheese on top is melted and slightly golden
  8. Serve hot

Quick notes

From the kitchen of Brian Sorenson, Henderson, MN

Copyright © Minnesota Recipes.

Facebook Twitter Pinterest Plusone Tumblr