Loaded Twice Baked Potato Casserole
User Reviews
4.7
Loaded Twice Baked Potato Casserole
Description
The preparation starts by baking whole russet potatoes until tender. After cooling, the potatoes are halved and the flesh scooped out to be mashed with unsalted butter. Sour cream, milk, kosher salt, and black pepper are incorporated to create a creamy base. Then, shredded cheddar cheese, diced cooked bacon, and chopped green onions are folded in, with some reserved for topping. This seasoned filling combines classic loaded baked potato flavors.
The mixture is returned to a greased casserole dish, topped with reserved cheese, bacon, and green onions, and baked again at a lower temperature until melted and heated through. The final dish has a creamy texture with crispy cheese topping and smoky bacon, making it a crowd-friendly side or main course. It can also be made with leftover mashed potatoes as a shortcut.
The recipe suggests using precooked bacon heated in the microwave for convenience. The casserole is best served warm and fresh but keeps well refrigerated up to one week for leftovers.
Ingredients
- 2 pounds potato such as Russet, scrubbed and pierced* (See Notes for using leftover mashed potatoes, baking variety
- ½ cup butter cubed, unsalted
- ⅔ cup sour cream I used lite
- ½ cup milk I used whole
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 3 cups cheese I used a cheddar blend, shredded
- 10 - 12 Bacon cooked and diced small, with 2 tablespoons reserved, strips
- 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
- Leftover mashed potatoes can be used by skipping potato baking and scooping steps and mixing directly with cheese, bacon, and green onions.
- For convenience, precooked bacon heated in the microwave for about one minute works well in this recipe.
- This casserole is best enjoyed warm and fresh but can be stored airtight in the refrigerator for up to one week.
- Make sure to pierce potatoes before baking to prevent splitting in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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