Best 2 Loaded Twice Baked Potato Casserole Recipes

Are you in search of a hearty and comforting dish that is perfect for any occasion? Look no further than the loaded twice baked potato casserole, a culinary masterpiece that combines the classic flavors of a twice baked potato with the convenience of a casserole. This delectable dish is sure to be a hit with family and friends alike, and with its simple preparation and customizable toppings, it's a recipe you'll turn to again and again.

Check out the recipes below so you can choose the best recipe for yourself!

LOADED TWICE-BAKED POTATO CASSEROLE

Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

Steps:

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., 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-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)

Fully Loaded Twice Baked Potato Casserole Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

Ingredients

8 medium potatoes, scrubbed and dried (russet potatoes recommended)
2 tablespoons olive oil
1 to 2 tablespoons Montreal Steak Seasoning* (or coarse salt and pepper)
8 slices bacon, cooked and crumbled
2 cups sharp cheddar cheese, shredded (I used 3 cups, total, reserving 1 cup)
1 cup mayonnaise
1 cup sour cream
5 to 6 green onions, sliced
Salt and pepper to taste

Steps:

Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!

Tips:

Use a variety of potatoes. Different types of potatoes have different textures and flavors, so using a mix can create a more interesting dish. Yukon Gold, Russet, and Red potatoes are all good choices.
Don't overcook the potatoes. Overcooked potatoes will be mushy and bland. Prick the potatoes with a fork before baking, and then bake them until they are tender but still firm.
Season the potatoes well. Salt and pepper are the basics, but you can also add other seasonings like garlic powder, onion powder, paprika, or chili powder.
Use a generous amount of cheese. Cheese is what makes twice-baked potatoes so rich and decadent. Use a good quality cheese that melts well, such as cheddar, mozzarella, or Parmesan.
Don't be afraid to add mix-ins. Mix-ins can add flavor, texture, and color to your casserole. Some popular mix-ins include bacon, ham, sausage, vegetables, and herbs.

Conclusion:

Loaded twice-baked potato casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With its creamy, cheesy filling and crispy potato topping, this casserole is sure to be a hit with everyone at the table.