Twice Baked Potato Casserole "Feeding The Multitudes"
Serves 40
This is very popular at my church, they would eat it every time I cooked.
Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
  1. Red skin potatoes, ½ inch diced, un-peeled 10 Lbs
  2. Milk 2 cups
  3. Cheese, shredded cheddar 5 cups
  4. (save 2 cups cheese for topping)
  5. Bacon, diced, cooked 1-(12 oz)
  6. (save ¼ cup for topping)
  7. Butter ½ stick
  8. Sour cream 3 cups
  9. Salt (estimate) 3 Tbsp, 1 tsp
  10. Pepper (estimate) 1 Tbsp, 1 tsp
  1. Place potatoes in a pot of water add salt and pepper, Boil until tender.
  2. Cook bacon, until crispy, place bacon on paper towel, save bacon grease.
  3. Combine milk, sour cream, cheese, melted butter, salt and pepper.
  4. When the potatoes are tender, reserve 3 cups of potato water, drain potatoes; place hot potatoes in a 4 inch full pan.
  5. Coarsely potatoes with a potato masher. Drizzle bacon grease over potatoes; sprinkle bacon over potatoes.
  6. Pour the milk mixture over potatoes, gently mix well. If potatoes are to thick add additional milk or reserved potato water (if needed). Taste, adjust seasonings as needed.