This Twice Baked Potato Casserole uses Little Potatoes, that are so easy to use. This recipe is like a twice baked potato made easy enough for weeknight dining but company-worthy at the same time.
Little Potatoes are great boiled, baked, microwaved, roasted, and grilled (BBQ season is almost here, and that makes me smile). Here are recipes for you to enjoy little potatoes with: Little Potatoes with Basil and Roasted Red Peppers or Creamer Potatoes en Papillote.
Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
I came up with the idea for the casserole, thinking of a baked potato. This rich, delicious-looking casserole will go great for any night of the week, as it is easy to assemble.
Why I Love This Recipe
- Tastes amazing
- Easy to make
- Great with so many dishes
- Perfect any time of the year
- Company worthy
Helpful Items For This Recipe
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8×8 inch Baking Pan, 2 Quart Square Stoneware Pan Baking Dish, Red
4-Piece Stainless Steel Buffet Serving Spoons Set, Include 2 Serving Spoons and 2 Slotted Spoons
I cut down the fat a bit by using a light cheese and light sour cream in the body of the casserole and then topped it with regular cheddar cheese to get all that ooey-gooey goodness.
The lower-fat cheese doesn’t always melt as nicely as the regular for a topping.
What Ingredients are in Twice Baked Potato Casserole?
The Blushing Belles and Baby Boomers are the two varietals from The Little Potato Company that I used for this recipe. They also have fingerlings and Something Blues that are seasonal and available now until the end of April. Plus a Terrific Trio, which is a combination of three Creamer potatoes.
Ingredients
Little Potato Company Blushing Belles and Little Potato Company Baby Boomers – Did you know that Creamer potatoes are not baby potatoes or immature potatoes? They are not small potatoes or new potatoes. They are fully mature potatoes.
Light sour cream – This recipe uses the sour cream twice in both layers. I used light, but you can use regular high-fat if you like.
Light grated mixed cheddar cheese – You can use the light pre-grated packaged cheese here.
Regular grated cheddar cheese – I like to use the real stuff on top.
Green onions – These are chopped and divided, plus more for garnish if needed.
Bacon – The bacon is cut into lardons and crisped.
Fresh grating black pepper – I just used black pepper, as the bacon and cheese are salted, but you can add it to taste.
How to Make Baked Potato Casserole
Boil the potatoes in a large pot of salted water until tender, about 15-20 min. depending on size. Drain and cool slightly.
Place the hot potatoes between a clean tea towel folded over and press down to smash lightly.
Place the potatoes in an 8×8″ pan in a checkerboard pattern using half of the potatoes. Spread 1/2 cup of the light sour cream on top of the potatoes. Top with 1/2 of the bacon and 1/2 of the green onion. Sprinkle with 1 1/2 cups of light cheese.
Repeat layers. Add a fresh grating of black pepper. Bake at 350F for 25 min.
Top with the 1/2 cup of regular grated cheese and continue to bake until cheese is melted. You can place it under the broiler for the last few minutes to help the cheddar to melt.
Garnish with more fresh green onion if using and serve.
Did you know how nutritious Creamer potatoes are? They have more potassium per serving than a banana. They are cholesterol-free, fat-free, sodium-free, gluten-free, and provide 10% of your daily Vitamin C. Plus have 3 gms. of fiber per serving. That is a lot of nutrition packed into a perfect little package.
Enjoy Creamer potatoes now and all year long!!
Baked Potato Casserole Recipe
Video
Ingredients
- 1 lb. Little Potato Company Blushing Belles
- 1 lb. Little Potato Company Baby Boomers
- 1 cup light sour cream divided
- 3 cups light grated mixed cheddar cheese divided
- 1/2 cup regular grated cheddar cheese
- 6 green onions chopped and divided, plus more for garnish if needed
- 375 gm. package bacon cut into lardons and crisped
- Fresh grating black pepper
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 min. depending on size. Drain and cool slightly.
- Place the hot potatoes between a clean tea towel folded over and press down to smash lightly.
- Place the potatoes in an 8×8" pan in a checkerboard pattern using half of the potatoes. Spread 1/2 cup of the light sour cream on top of the potatoes. Top with 1/2 of the bacon and 1/2 of the green onion. Sprinkle with 1 1/2 cups of light cheese. Repeat layers.
- Add a fresh grating of black pepper. Bake at 350F for 25 min.
- Top with the 1/2 cup of regular grated cheese and continue to bake until cheese is melted. You can place it under the broiler for the last few minutes to help the cheddar to melt.
- Garnish with more fresh green onion if using and serve.
Equipment
Notes
Nutrition
Comments & Reviews
Valerie M Favazza says
I cant wait to make this cheesy potato casserole…My mouth is literally salivating!
Debbie Weiler says
Can this recipe be baked and then frozen?
Tara Noland says
I have never tried it but I think it would not be as good and may get runny.
Mamma says
These are hands down the best!! Just the right amount of everything. I’ve made these many times for my family and for large gatherings and I always get asked for the recipe. So so good. Thanks for the perfect potato bake casserole recipe!!!
Kim Santillo says
These are easy and delicious!!! When I make them, they are loved by all. To make it really easy, I use the already cleaned potatoes you can microwave in the bag. Thanks for such a great recipe.
Tara Noland says
So glad you have enjoyed the recipe. Keep enjoying those Creamer potatoes!!