Recipes / Dinner

Twice Baked Potato Casserole - Dump and Go Dinner

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Twice Baked Potato Casserole - Dump and Go Dinner

Kristi
The Cook
4 Servings
9 Ingredients
11 Comments

Yukon Gold potatoes are mashed with a delightfully indulgent blend of cream cheese, butter, sour cream and shredded cheddar to give this casserole its signature comfort food status. Topped with melty cheese, vegetarian bacon, and vibrant green onion this dish is a definite crowd pleaser.

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4 Servings
9 Ingredients
11 Comments

Ingredients

  • 4 tablespoons Butter
  • ½ cups Sour Cream
  • ⅔ cups Cheddar Cheese, Shredded
  • ⅓ cups Cream Cheese
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 6 individual cook Yukon Gold Potato
  • ½ cups cook and dice Bacon, Vegetarian
  • ¼ cups slice Green Onion (Scallion)

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, add butter, sour cream, 2/3 of the cheddar, the cream cheese, and salt and pepper to taste.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, add butter, sour cream, 2/3 of the cheddar cheese, the cream cheese, salt and pepper.
  2. Scoop out the flesh of potatoes in the large bowl.
  3. Use a potato masher or fork to combine the ingredients in the bowl, taste and season as you go.
  4. Pile the mixture into a baking pan, smooth the top and cover with “bacon,” onion, and remaining cheese.
  5. Bake casserole at 350°F for about 20 minutes or until crusty and warm.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
591
Total Fat
38g
Saturated Fat
19g
Trans Fat
1g
Cholesterol
89mg
Sodium
730mg
Total Carbohydrates
50g
Fiber
6g
Sugar
4g
Protein
15g
WW Freestyle
22

Categories

shellfish-free, fish-free, vegetarian, nut-free, fall, winter, spring, summer, gluten-free, egg-free

Categories

shellfish-free, fish-free, vegetarian, nut-free, fall, winter, spring, summer, gluten-free, egg-free

11 Comments

Join the discussion

  2. This sounds awesome, I think that I would love to chop the skins in their too though. Thanks!

    Reply

    1. They must not have been prepared right because I have never had them turn black on me. We wouldn’t suggest something that we know will turn in the freezer. 🙂

      Reply

  5. I have been freezing potatoe casserole for years. I use butter, sour cream, and my secret ingredient…mayonaise! Salt and pepper, and lots of cheese on top! I use sharp cheese. I freeze in October for Thanksgiving, and have enough frozen for Christmas. The posted recipe sounds great.

    Reply

  6. One last comment…baking potatoes tend to freeze better for me. Potatoes like russet hold together better when frozen. Ukon golds are great, but a softer potatoe.

    Reply

  7. I made this for my son’s birthday party yesterday – it was as yummy as it sounds! I cheated on cooking the potatoes by using the steam function of my IP – worked AWESOME.

    Reply