Loaded Twice Baked Potato Casserole
User Reviews
4.7
57 reviews
Excellent
Loaded Twice Baked Potato Casserole
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Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED twice baked potato casserole!! Can be made with leftover mashed potatoes, too!
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Ingredients
- 2 pounds baking potatoes such as Russet, scrubbed and pierced* (See Notes for using leftover mashed potatoes)
- ½ cup unsalted butter cubed
- ⅔ cup sour cream I used lite
- ½ cup milk I used whole
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cups shredded cheese I used a cheddar blend
- 10 - 12 strips bacon cooked and diced small, with 2 tablespoons reserved
- ⅓ cup green onions with 2 tablespoons reserved
Instructions
- Preheat oven to 425F (if you have convection, this is a great time to use it).
- Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.
- After potatoes are done, reduce oven temp to 350F.
- To a large bowl, add the butter; set aside.
- Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.
- Add the sour cream, milk, salt, pepper, and stir to combine.
- Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.
- Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.
- Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.
- Evenly sprinkle with the reserved green onions and serve immediately.
Notes
- * To use leftover mashed potatoes, use about 3 cups and skip down to step 7 in the recipe where you add in the cheese, bacon, and green onions, and carry on from there with the rest of the recipe.
- Tip – Use one 2-ounce package of precooked bacon and simply microwave it for about 1 minute to heat it through.
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
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