Twice Baked Potato Lasagna
Indulge in comfort food perfection with this irresistible Twice Baked Potato Lasagna, a hearty fusion of creamy mashed potatoes, gooey layers of cheese, crispy bacon, and a warm, golden crust. This unique spin on traditional lasagna replaces pasta with velvety mashed russet potatoes, whipped to perfection with sour cream, butter, and a hint of garlic. Each layer is packed with shredded cheddar, mozzarella, and parmesan cheeses, delivering an abundance of creamy, cheesy goodness in every bite. Topped with crispy bacon crumbles and garnished with fresh green onions, this baked delight is the ultimate crowd-pleaser for holidays, potlucks, or family dinners. With its rich flavor and comforting textures, this potato casserole-lovers’ dream serves eight and is perfect as a main dish or indulgent side. Whether you're looking for a dinner party centerpiece or a creative twist on a classic comfort food, this Twice Baked Potato Lasagna will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 6 tablespoons Butter
- 1.5 cups Sour cream
- 0.5 cup Whole milk
- 2 cups Cheddar cheese, shredded
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 6 slices Bacon, cooked and crumbled
- 4 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup Heavy cream
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, dry them, and prick them with a fork several times.
Rub the potatoes with olive oil, place them directly on the oven rack, and bake for 60 minutes or until soft and cooked through. Remove from the oven and allow them to cool slightly.
Reduce oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and carefully scoop out the insides into a large mixing bowl, leaving about 1/4 inch of potato flesh attached to the skin.
Add the butter, sour cream, whole milk, salt, pepper, and garlic powder to the bowl with the potato insides. Mash until smooth and well blended. Adjust seasoning to taste.
In a 9x13 inch baking dish, spread a thin layer of heavy cream at the bottom to prevent sticking.
Start layering: spread an even layer of the mashed potato mixture at the bottom of the dish. Sprinkle a layer of shredded cheddar cheese, followed by mozzarella cheese, then a portion of the crumbled bacon.
Repeat layers until all ingredients are used, finishing with a generous topping of cheddar, mozzarella, Parmesan cheese, and the remaining bacon.
Cover the dish with aluminum foil and bake in the oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let the lasagna sit for 5-10 minutes to set before slicing.
Garnish with sliced green onions just before serving. Enjoy your Twice Baked Potato Lasagna!
Nutrition Facts
Calories |
5902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.7 g | 469% | |
| Saturated Fat | 208.9 g | 1044% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 8453 mg | 368% | |
| Total Carbohydrate | 448.7 g | 163% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 55.6 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 4600 mg | 354% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 11399 mg | 243% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
