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Twice Baked Potato Casserole

Servings: 12 -15 servings
Author: Toni Anderson


  • 6-8 large russet potatoes
  • 3 T butter
  • 1/3 cup milk
  • 3 cup spinach fresh or frozen
  • 1/4 cup bacon crumbles {nitrate-free recommended}
  • 1 1/2 cup shredded Colby Jack Cheese
  • Sea salt to taste
  • Black Pepper to taste


  • Begin by scrubbing the potatoes. Then, pat them dry.
  • Lightly spray your crockpot with cooking spray. Arrange your potatoes in the crockpot. Sprinkle the potatoes with sea salt.
  • Cover and cook the potatoes on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.*
  • Remove from the crockpot and carefully slice the potatoes open to cool.
  • When potatoes are cool enough to handle, scrape the potato out of the center and into a large bowl. At this point, go ahead and pre-heat your oven to 350.
  • Mash the potatoes with a potato masher or a fork a few times.
  • Add in 3 T butter, 1/3 C milk.
  • Using a hand held mixer, whip the potatoes until they start to become creamy and smooth. Add milk 1 T at a time to achieve desired consistency.
  • Add in 3 C spinach (if using frozen, thaw & drain before adding), 1/4 C bacon crumbles, and 1 C shredded Colby Jack Cheese. Stir until well blended.
  • Season with sea salt & pepper, to taste.
  • Lightly grease a 9x13 glass baking dish. Pour the potato mixture into the baking dish. Garnish with remaining 1/2 C cheese.
  • Bake the potatoes at 350 for 25-30 minutes until warmed throughout and the cheese is melted.
  • *Alternatively, you can bake the potatoes in an oven heated to 400 degrees for 1 hour.


This recipe may be prepared ahead of time and either refrigerated or frozen until ready to serve. If refrigerating, increase cooking time to 1 hour at 350 degrees, or until center is hot. If freezing, thaw in the refrigerator, and follow the refrigerated baking directions.