Tuesday, April 8, 2014

Twice Baked Potato Casserole

My friend Lisa brought me and my husband (and newborn baby Liam) a Twice Baked Potato Casserole. It was delicious. Super rich, loaded with cheesey potato goodness. The 9x13 dish must have weighed 3 pounds. It was amazing.

I wasn't able to find a decent recipe that mimicked what she gave us, so I thought I'd just wing it. 

Initial Notes:
Bake the potatoes the night (or two) before hand. Let them set back up in the fridge and get cold. They are easier to cut and won't fall apart in your hands. 
Cut everything before putting them together. 
Put the kiddo down for a nap - it takes a bit to assemble. Seriously, make sure he's napping. 
When cleaning up, don't drop all the pots and pans in the sink while you are washing them. No, really. It might be better to just leave the dishes for your husband. 
This recipe is not healthy. Don't eat it too often. It's loaded with CHEESE. And more CHEESE. 
If you don't like cheese, this is not for you. I'm not sure this blog is for you if you don't like cheese. We can't be friends, sorry. 

This makes two deep 9x13s. I recently purchased these foil pans (and lids) from Sam's Club. My Gladware bakeware is no longer available in 8x8s, so I went with the cheaper method of foil pans. They take up a bit more room in the freezer, require larger portions, leave more leftovers, but the cost savings is the best overall deal. 

So my recipe. 

  • 3 pound bag of Russets potatoes (baked)
  • 1 pound of bacon (cooked and crumbled)
  • 1.5 pounds of Cubed velvetta cheese (is it cheese? eh..) 
  • 1-2 sticks of butter - sliced very thin
  • 2 bricks of cream cheese
  • 16-ounce container sour cream
  • Shredded cheese - pick any flavor
  • green onions


  1. Bake the potatoes - I clean mine really well, prick with a fork, and coat with olive oil and salt. Then bake an hour or so at 400 degrees F. I did let mine cool in the fridge (for two days). They were much easier to dice up. 
  2. Cook the bacon to crispy. I prefer to cut the bacon up and then cook it.
  3. Dice the baked potatoes. (While you're cooking the bacon.) 
  4. Use a mixer to mix together the sour cream and cream cheese. Mix in additional spices if you want - dill dressing packet, garlic, chili powder, ect. Whatever flavor you want to go for. 
  5. This is a layering dish - Put a layer of potatoes, a few pieces of butter, around 1/4 of a stick, then spread some cubed velvetta cheese and spoon fulls of the sour cream/cream cheese mixture. Sprinkle a little bacon, shredded cheese, and green onions on top. Then repeat the layer. 
  6. Bake the dish at 375 degrees F for around 30-40 minutes. 
I froze the other dish, defrosted for a day, and then baked. The longer you bake, the softer the potatoes become. If you want to cheat, you can skip the potatoes and purchase the Ore Ida diced potatoes instead. Or has brown potatoes. You'll want to make sure your velvetta is diced smaller than the potatoes, you want the cheese to melt around it. 

This was a delicious dish, but I won't be making it again anytime soon. The velvetta is expensive, the dish is time consuming, and it's very high in calories. You can probably use some different ingredients to make it lower cal, but it's more so just so addicting to eat. 

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