Twice Baked Potato Casserole

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.
4 Servings Recipe By Pin Print
Twice Baked Potato Casserole

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)

Freezer Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

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.

Freeze For Later Cooking Directions

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.
  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 indicated number of baking pans, smooth the top and cover with “bacon,” onion, and remaining cheese.
  5. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Bake at 350 degrees for 20-25 minutes.

8 Comments

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

    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. 🙂

  2. 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.

  3. 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.

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