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.



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