Recipes and Cooking Twice Baked Potato Dump Casserole 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 12, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Bake Time: 30 mins Total Time: 40 mins Servings: 12 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 24 ounce packages refrigerated mashed potatoes 8 ounce shredded cheddar cheese (2 cups) 1 medium onion, finely chopped (1 cup) 1 cup sour cream 6 slices ready-to-serve cooked bacon, chopped ¼ cup chopped fresh chives 4 cloves garlic, minced ½ teaspoon ground black pepper Directions 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. Print Nutrition Facts (per serving) 248 Calories 17g Fat 17g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 248 % Daily Value * Total Fat 17g 22% Saturated Fat 9g 45% Cholesterol 48mg 16% Sodium 619mg 27% Total Carbohydrate 17g 6% Total Sugars 3g Protein 9g Vitamin C 2mg 10% Calcium 228mg 18% Iron 0.5mg 3% Potassium 62mg 1% Folate, total 9.7mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.