This Twice Baked Potato Casserole Recipe is fantastic! Made with all of the same ingredients you love in your twice baked potatoes but in a casserole form – crispy bacon, cheddar cheese, sour cream and more!
My oldest son turned 26 last week. I certainly don’t feel old enough to have a 26 year old. In fact, most days I feel like I’m 26 myself. There has been a tradition in our family since our children were small. The person celebrating a birthday gets to pick the menu. For my son Michael, his request never changes. He always asks for my Twice Baked Potato Casserole.
I’ve been making Twice Baked Potato Casseroles for a long time and have always made a large casserole which would feed my family of seven.
Now that it’s just my husband and myself, I have no need or desire to make a large casserole and eat the leftovers for days. This simple small batch baked potato casserole is perfect. It’s definitely more than a single serving and is ideal for two people.
If you’re hosting a small dinner party for three or four people, the size of this baked potato casserole would work well. Especially if served as a side with a main and another side dish.
Twice Baked Potato Casserole
I start out by baking 5 russet potatoes in the oven.
After the potatoes have baked and cooled, scoop out the insides and mash them until they’re mostly smooth but with a few chunks remaining.
To the potatoes, add butter, sour cream, shredded cheddar cheese, milk, eggs, and crispy, crumbled cooked bacon.
Mix well and pour the potato mixture into a small baking dish and top with additional cheddar cheese.
Bake the potato casserole in the oven for about 35 minutes.
If you love twice baked potatoes as much as we do, then I guarantee you’ll love this Twice Baked Potato Casserole.
It’s a typical twice baked potato but in casserole form with all the wonderful ingredients found in a twice baked potato.
Other Single Serving Potato Recipes
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Twice Baked Potato Casserole Recipe
- 5 medium russet potatoes
- 3 tablespoons butter , melted
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 slices bacon (cooked until crisp and crumbled)
- 3 cups cheddar cheese , shredded
- 2 eggs , lightly beaten
- Heat the oven to 400 degrees F (200 degrees C - Gas mark 6).
- Scrub the potatoes and rinse under cool running water. Pat dry. Prick the potatoes in several places with a fork. Place the potatoes on a baking tray and bake for 50 to 60 minutes or until potatoes are completely soft when pierced.
- Remove the potatoes from the oven and set on a wire rack until cool.
- Reduce the oven temperature to 375 degrees F (190 degrees C - Gas mark 5)
- When the potatoes have cooled, cut each potato in half and scoop out the inside of the potato with a spoon. Place the pulp in a large bowl. With an electric mixer on low speed or using a potato masher, beat or mash the potato pulp.
- Stir in the butter, sour cream, milk, salt, pepper, bacon, 2 cups of the cheese, and the eggs.
- Place the seasoned potato mixture in a small baking dish that has been sprayed with an oil spray.(An 8 x 8 sized baking dish works fine).
- Top with additional cup of shredded cheddar cheese.
- Bake for 35 minutes, or until cheese is melted and casserole has heated through.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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