I stole this recipe for Loaded Twice Baked Potato Casserole from a cookbook called Taste of Home: Girl’s Night In who stole it from Cyndy Gerken from Naples, FL. This delicious casserole tastes just like a twice baked potato, but large enough for a crowd. Potatoes are scrubbed and baked in the oven. Then a cheese mixture is made with butter, whipping cream, sour cream and cheddar cheese. Once the potatoes are cooled, they are mashed with salt and pepper. Next the cheese mixture is added to the potatoes with chopped bacon and green onions. The potato mixture is spread into a baking dish and topped with more bacon and cheddar cheese. Then the casseroles bakes in the oven until lightly browned and topped with green onions before serving. This tasty casserole tastes like your favorite restaurant loaded potato skins.
The ingredients for this recipe are: 4 large baking or russet potatoes, 1 tbsp olive oil, ¾ tsp salt, ¾ tsp pepper, ¼ cup butter, ⅔ cup heavy whipping cream, ¼ cup sour cream, 2 cups shredded cheddar cheese, 6 bacon strips and 2 green onions
Cook the bacon in a skillet, then set aside to cool before crumbling.
Preheat oven to 375 F. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Place in a foil lined 15x10x1 baking pan; bake until tender, 1 to 1 ¼ hours. Cool slightly.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Mash pulp with remaining ¼ tsp salt and ½ tsp pepper.
Then in a small saucepan, melt butter over medium heat. Whisk in whipping cream and ¼ cup sour cream.
Add 1 ½ cups cheese; stir until melted.
Next add the cheese mixture to the potatoes with half of the bacon and 2 tbsp green onion.
Transfer to greased 1 ½ qt baking dish. Top with cut up potato skins.
Sprinkle with remaining cheese and bacon.
Bake at 375 F until heated through and lightly browned, 30 to 35 minutes. Sprinkle with green onion.
Scoop out and serve warm.
If you liked this recipe for Loaded Twice Baked Potato Casserole then you can also try Mashed Potato Casserole, Pepper Jack Potato Casserole, Twice Baked Potatoes or Twice Baked New Potatoes.
Loaded Twice Baked Potato Casserole
Ingredients
- 4 large potatoes 3 ¼ lbs, baking or russet potatoes
- 1 tbsp olive oil
- ¾ tsp salt divided
- ¾ tsp pepper divided
- ¼ cup butter cubed
- ⅔ cup heavy whipping cream
- ¼ cup sour cream
- 2 cups shredded cheddar cheese divided
- 6 bacon strips cooked and crumbled, divided
- 2 green onions diced, divided
Instructions
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Preheat oven to 375 F. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Place in a foil lined 15x10x1 baking pan; bake until tender, 1 to 1 ¼ hours. Cool slightly.
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In a small saucepan, melt butter over medium heat. Whisk in whipping cream and ¼ cup sour cream. Add 1 ½ cups cheese; stir until melted. Remove from heat; cover to keep warm.
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When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1 inch pieces; save remaining skins for another use.
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Mash pulp with remaining ¼ tsp salt and ½ tsp pepper. Stir in cheese mixture, half of the bacon and 2 tbsp green onion. Transfer to greased 1 ½ qt baking dish. Top with cut up potato skins. Sprinkle with remaining cheese and bacon.
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Bake until heated through and lightly browned, 30 to 35 minutes. Sprinkle with green onion. If desired, serve with additional sour cream.