Your new go-to potato casserole recipe is here! It's the perfect side dish for any holiday or potluck gathering because it serves a crowd and because it tastes like twice-baked potatoes, everyone will love it. Did we mention it's a dump casserole? Simply, prep, dump, and bake. Or, use our homemade version for an extra-special gathering.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

10 mins
30 mins at 375°
8 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of the bacon, half of the chives, the garlic, and pepper. Mix well. Spoon into a 2-qt. rectangular baking dish. Top with remaining cheese.

  • Bake, uncovered, 30 to 35 minutes or until heated through, sprinkling with remaining bacon the last 5 minutes of baking. Top with remaining chives.

From Scratch Method:

For the potatoes, preheat oven to 425°F. Scrub 4 lb. russet potatoes (10 to 11 medium) thoroughly. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Remove and cool until easy to handle. Halve potatoes and scrape pulp from each half into a large bowl; discard skins. Mash with a potato masher. Increase sour cream to 1 1/2 cups. Add 1/4 cup milk. Crisp-cook and crumble 6 slices of bacon. Combine with remaining ingredients and bake as directed.

Nutrition Facts

248 calories; total fat 17g; saturated fat 9g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 48mg; sodium 619mg; potassium 62mg; carbohydrates 17g; fiber 1g; sugar 3g; protein 9g; trans fatty acid 0g; vitamin a 442IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 10mcg; vitamin b12 0mcg; calcium 228mg; iron 0mg.