This is a different way of making my classic Twice Baked Potato recipe which is delicious in and of itself. But to have a whole casserole of this dish is rather satisfying. It’s also a lot easier to make and saves a great deal of time without compromising the savory goodness of the twice baked potato taste.
This recipe calls for covering the Russet potatoes with olive oil, salt and pepper and baking them to perfection in the oven first. Instead of scooping the insides out and making a “boat-like” bowl for the filling, you simply chop the baked potatoes into small cube sized pieces and mix them with the rest of the ingredients for a full casserole mixture. The result is so cheesy and creamy with an amazing bacon filled flavor.
Usually with casseroles, I have such a hard time photographing them. I don’t know if you guys have noticed, but casseroles typically aren’t that pretty. But one of the things that made this twice baked potato casserole so loveable is that it was VERY photogenic! This is one of the few times you can judge a book by its cover because this casserole is definitely just as good as it looks! Follow the easy recipe below and enjoy!
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.