Twice-Baked Potato Casserole

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Sometimes I really appreciate the fact that I tend to be lazy. Honestly, I work hard in the kitchen only so that I can take a few days off! And beyond that, my laziness tends to feed my creativity. Which is what happened today. I really wanted to serve twice-baked potatoes with our meatloaf cup dinner. However, I could not find my motivation for getting involved in that whole process. Hence…


Twice-Baked Potato Casserole

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Keyword: Casserole


  • 2 lbs potatoes, unpeeled and cubed
  • 4 oz cream cheese
  • 1 cup sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
  • 4 – 5 cup slices chopped bacon, cooked
  • 2 cup cheese
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder


  • Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.
  • Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the seasonings to the potatoes. Stir until well combined.
  • Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.


*If I had had some green onions on hand, I definitely would have added those too!

Getting the taste I was craving with minimal effort is certainly a finer thing! Stop by my friend Amy’s blog to join in Finer Things Friday.

And stop by The Grocery Cart Challenge to join the recipe swap.