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Twice Baked Potato Casserole

Lodge Cast Iron | November 16, 2016

Transform the classic twice baked potato recipe into a cheesy bacon-topped casserole. This easy dish delivers all the flavors of traditional twice baked potatoes without the hassle.

Prep Time
20 minutes
Cook Time
1.5 hours
Cook it With Our
twice baked potato casserole


  • 12 medium potatoes
  • ¾ cup sour cream
  • ½ cup heavy cream
  • 1 ½ cups milk
  • ¾ cup cream cheese
  • 6 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound cooked bacon, chopped and divided
  • ½ cup chopped scallions, divided
  • ½ cup shredded cheddar cheese


  1. Preheat oven to 400 degrees Fahrenheit. 
  2. With a fork, poke holes in potatoes and then wrap individually in foil and bake until tender, around 1 hour.
  3. After potatoes are tender, remove from foil, cut in half, and scrape the potato out of the skin into a large bowl. 
  4. Add sour cream, heavy cream, milk, cream cheese, melted butter, egg, garlic, salt, and pepper to potatoes and stir to combine. 
  5. After well combined, add ¼ cup scallions and ½ pound bacon and mix well.  
  6. Spread potato mixture evenly into a 3.6 Quart Casserole Dish.
  7. Top with cheddar cheese and remaining bacon. 
  8. Bake, rotating once, until top is slightly browned, 20-30 minutes. 
  9. After baking, garnish with remaining scallions.
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Contributed By: Lodge Cast Iron

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