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Last week for Thanksgiving dinner, I made an old family recipe, and it was a huge hit. It’s actually an adaptation of a dish my grandmother used to make, but since she passed away, we have modified it to make the preparation easier, and no one has minded.

You may have heard of twice baked potatoes. You bake whole potatoes in the oven, then slice them in half and scoop the inner potato out. You mix it with baked potato ingredients like bacon, sour cream and cheese, then spoon the mixture back into the potato skins and bake them again. They’re delicious, but it’s a lot of work to bake the potatoes, try not to rip the skin when you’re scooping them out, and then having to scoop the mixture back into each potato skin at the end. This twice baked potato casserole has all the flavor with about half of the work and time!

Twice Baked Potato Casserole

Note: When making this recipe, I doubled it, so you may notice that I have more potatoes and a bigger pan! But even the recipe as I have it here makes a ton.

Peel the potatoes and rinse them with cold water.

Bring a large stockpot ? full of water to a boil, then add potatoes.

Boil potatoes for 20-30 minutes or until a fork goes easily into one of the potatoes. Drain the potatoes.

While the potatoes are cooking, cut the bacon into pieces and fry it until brown in a skillet. Also, preheat the oven to 400 degrees.

Add the milk and butter to the stockpot and put back on the stove over low heat.

Add the potatoes, sour cream, and spices and use a potato masher or immersion blender to get out the biggest chunks of potatoes.

Stir in half the cheese, half the bacon, and half the green onions and mix until blended.

Pour the potatoes into a 13×9 pan.

Then, top with the remaining cheese, bacon, and green onions. Bake for 20-30 minutes or until the potatoes start to bubble. If desired, you can turn the broiler on to get the cheese more browned on top.

These are a huge crowd pleaser and you’ll be asked to make it again next year!

Twice Baked Potato Casserole

Ingredients

  • 4 large or 8 small Russet potatoes
  • 1/2 lb bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tbsp. butter
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic powder
  • 2 cups cheddar cheese, shredded
  • 1 bunch green onions, chopped

Directions

  1. Peel the potatoes and rinse them with cold water.
  2. Bring a large stockpot ? full of water to a boil, then add potatoes.
  3. Boil potatoes for 20-30 minutes or until a fork goes easily into one of the potatoes.
  4. While the potatoes are cooking, cut the bacon into pieces and fry it until brown in a skillet.
  5. Drain the potatoes.
  6. Preheat the oven to 400 degrees.
  7. Add the milk and butter to the stockpot and put back on the stove over low heat. Add the potatoes, milk, and spices and use a potato masher or immersion blender to get out the biggest chunks of potatoes.
  8. Stir in half the cheese, half the bacon, and half the green onions.
  9. Pour the potatoes into a 13x9 pan and top with the remaining cheese, bacon, and green onions.
  10. Bake for 20-30 minutes or until the potatoes start to bubble. If desired, you can turn the broiler on to get the cheese more browned on top.

Do you have a favorite holiday recipe? Let us know in the comments!

Make everybody happy at the next family potluck with this easy twice baked potato casserole, a new version of an old favorite!