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This Gluten Free Twice Baked Potato Casserole is the definition of comfort food; perfect for company or a favorite family side dish.
Twice Baked Potato Casserole is one of the recipes I have made the longest. It has stood the test of time through many, many times that I have cleaned out the cookbooks and it still remains. It is safe to say that this recipe is not going anywhere!
Whether you need a filling side dish for family or a casserole to take along to a potluck or holiday, this Twice Baked Potato Casserole will be sure to fit the bill!
Full of creamy cheese and sour cream, tasty bacon and satisfying potatoes, it is even gluten free!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
A Great Low Carb Substitute
If you are thinking these look great but have too many carbs for your liking, try Twice Baked Cauliflower Casserole. Twice Baked Cauliflower Casserole is a great low carb substitute for twice baked potatoes. 7 ingredients and 3 net carbs! No, it is not exactly the same–it is cauliflower. But it is really, REALLY good in its own right and has very similar ingredients.
Other Potato Recipes
Easy Potato Beef and Corn Casserole
How to Cook Sweet Potatoes in the Slow Cooker
Follow my Potato Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!
How to Cook the Potatoes:
I prefer to cook my potatoes in the microwave. It is much quicker than the oven. Do it however you like of course.
To cook them in the microwave:
Wash and poke each potato several times with a fork.
Place 4 on a plate in a spoke pattern so they are not touching.
Microwave on high about 6 minutes, flip and another 6 minutes. Test by poking with a fork and add a couple more minutes if needed.
Cook about 30 minutes before you need to peel and cut them for the casserole so they have time to cool some. Cut them in half to speed cooling.
The Bacon:
Cook the bacon however you prefer. I like to cook it in the microwave. See How To Cook Bacon in the Microwave.
I almost always use freshly cooked bacon but have sometimes used precooked bacon from a bag. It worked just fine too. Hormel Real Crumbled Bacon is a great choice. Use about 1 cup.
Can Twice Baked Potato Casserole Be Made Ahead of Time?
You could assemble this a few hours ahead of time. Keep in the refrigerator until ready to bake.
Can Twice Baked Potato Casserole Be Frozen?
Since it contains sour cream and potatoes, it is not recommended to freeze it. Both change in consistency that is not desirable to most people. That said, it doesn’t spoil it to freeze it. If you don’t mind that, go for it. 😊
Key Ingredients
(Full printable ingredients and instructions are just below.)
Unpeeled potatoes, baked–bake about 30 minutes before assembling to give them time to cool
Crumbled bacon–freshly made or prepackaged
Sour cream
Shredded cheddar cheese
Shredded mozzarella cheese
Green onions, chopped
How to Make Twice Baked Potato Casserole
Bake potatoes. I wash, pierce with fork and microwave for 12 minutes, flipping half way through. I put 4 on a plate in a spoke pattern with even space between them. Cook until soft. Do this step a little ahead of time so they have time to cool enough to handle.
Cut baked potatoes into 1 inch cubes. This is much easier if you let potatoes cool some first.
Place half of the potatoes in a sprayed 9X13 baking dish.
Sprinkle with half of the salt, pepper and bacon.
Top with half of the sour cream and cheeses.
Repeat layers.
Bake, uncovered, at 350* for 20 minutes or until cheese is melted and it is heated through.
Sprinkle with onions.
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Twice Baked Potato Casserole
This Gluten Free Twice Baked Potato Casserole is the definition of comfort food; perfect for company or a favorite family side dish.
Ingredients
- 4 pounds unpeeled potatoes, baked (about 7-8 medium potatoes)
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup crumbled bacon (about 1 pound, cooked)
- 4 cups (32 oz.) sour cream
- 2 cups (8 oz.) shredded cheddar cheese
- 2 cups (8 oz.) shredded mozzarella cheese
- ¼ cup green onions, chopped (about 2 onions)
Instructions
- Bake potatoes. I wash, pierce with fork and microwave for 12 minutes, flipping half way through. I put 4 on a plate in a spoke pattern with even space between them. Cook until soft. Do this step a little ahead of time so they have time to cool enough to handle.
- Cut baked potatoes into 1 inch cubes. This is much easier if you let potatoes cool some first.
- Place half of the potatoes in a sprayed 9X13 baking dish.
- Sprinkle with half of the salt, pepper and bacon.
- Top with half of the sour cream and cheeses.
- Repeat layers.
- Bake, uncovered, at 350* for 20 minutes or until cheese is melted and it is heated through.
- Sprinkle with onions.
- This makes a nice full pan.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 240Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 239mgCarbohydrates 33gNet Carbohydrates 30gFiber 3gSugar 2gProtein 9g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
