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Timoteo's Twice Baked Potato Casserole

Prep Time:

60 Minutes

Cook Time:

15 Minutes


12 Servings



About the Recipe

Timoteo's Twice Baked Potato Casserole


8 medium baking potatoes (about 8 ounces each)

1/2 cup butter, cubed

2/3 cup sour cream

2/3 cup 2% milk or half /half if you want a richer flavor

1 teaspoon salt

3/4 teaspoon pepper

10 bacon strips, cooked and crumbled, divided

2 cups shredded cheddar cheese, divided

4 green onions, chopped, divided

1 tsp garlic powder

2 tbsp Timoteo's Gringo Rub


Step 1

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°.

Step 2

When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.

Step 3

Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix).

Step 4

Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.

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