Kid-Friendly Twice Baked Potato Casserole

Happy Tuesday, everyone! How has your week been so far? Good?

Other than being chronically sleep deprived (but what mama isn’t?!), I’m great. In fact, I’m super-duper. I’m better than super-duper. I’m fantasmagorical, to quote Mary Poppins….

Moving on. So. The sleep deprived thing is really starting to get to me. Sure, hubs let me sleep in on his days off last week, but since I was sick, it was more recovery than recuperation. Still. Try telling him that.

SO, I’ve been a little…ummm…behind on my house keeping. Behind is putting it mildly, actually. It took 2 hours, 2 sponges, and lots of elbow grease to get the house back to the state I prefer last night. But it’s back. No more snot streaks on the couch (thanks to Smalls), no more congealed orange juice on my dining room chairs…it’s pretty great, actually.

And before you get up in arms about me not cleaning…it was two days, okay? TWO FREAKING DAYS and it looked like someone set off a bomb in my house. YEESH!

Obviously, after all this cleaning, the last thing I felt like doing was making dinner…enter my twice baked potato casserole! Easy-peasy and oh so yummy.

You want?

Fast & easy twice baked potato casserole

Twice Baked Potato Casserole

This recipe serves 4 adults…or 1 adult and 1 child with a large appetite…like my child.

  • 2.5 pounds of baking potatoes, washed (either reds or russets work great)
  • 1 bunch scallions, chopped
  • 1/2 red onion, grated
  • 1 cup cheddar cheese
  • 1 cup COOKED bacon, chopped
  • 1/4 cup unsweetened almond or cashew milk
  • 2 tbsp butter or Ghee, melted
  • 1 cup sour cream
  • high mineral salt and pepper to taste

Bake off your potatoes and allow to cool to a workable temperature. While they’re cooling, preheat your oven to 375 and grease an 8×8 baking dish.

Remove the potatoes from their skins and add them to a mixing bowl. Blend (I used a hand blender) with the sour cream, milk, and butter until smooth.

Add the remaining ingredients, and spoon into a greased baking dish (I prefer to use Ghee for the added healthy fats). Cover, and bake for 20 minutes. Remove cover, sprinkle with additional cheese if desired and bake for an additional 10 minutes, then serve.


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