Monday, August 26, 2013

Twice Baked Potato Casserole - Again

I wanted to post the recipe and directions for this casserole, which I have posted before (it included instructions for using real potatoes) and this time include the instructions for using instant mashed potatoes.  Sometimes I just roll like that and for some reason my husband will eat leftover instant mashed potatoes better than he will eat leftover real mashed potatoes (really, he won't eat real leftover mashed potatoes at all).  If we intend to eat this casserole leftover, then I only use instant.  It's pretty easy to mix up and get into the oven.  I'm betting you could even make an extra for the freezer for reheating on busy days but I haven't tried that just yet so I'll let you know.

This casserole is really super delicious!  We served it with BBQ chicken. YUM!  I also think it would make a great potluck dish and would reheat in the microwave if you use a micro-proof dish for those carry-ins when you just don't know what to make and are tired of dips and cheeseballs!

Here's how I make Twice Baked Potato Casserole using instant mashed potatoes AT HOME MY WAY:

Twice Baked Potato Casserole 
(using Instant Mashed Potatoes)


  • Prepare instant mashed potatoes according to instructions on the box to equal 6 cups of mashed potatoes (including the salt, milk, water, butter/margarine that the box instructs)
  • 1 (8 ounce) package cream cheese, softened (I microwave)
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • Crispy cooked and crumbled bacon (we used those real bacon bits and just sprinkled with those on top of the cheese - about 1/4-1/2 cup, however much bacon you want)
  1. Preheat oven 350 degrees.
  2. Combine prepared instant mashed potatoes (6 cups) with the sour cream, softened cream cheese, and garlic powder.  Stir well until creamy.
  3. Spoon into a  sprayed 9x13 baking dish or fat casserole dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
(I used a fat square casserole dish (not 9 x 13) for the picture which made a thick, creamy potato layer with the cheese/bacon layer on top.  I think that worked out perfectly!)


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