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Loaded Twice Baked Potato Casserole

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.
Course Side Dish
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 8 people

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until heated through and lightly browned, 30 to 35 minutes. Sprinkle with green onion. If desired, serve with additional sour cream.