Loaded Twice-Baked Potato Casserole
Total TimePrep: 1-1/2 hours Bake: 30 min.
- 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
- 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 Facts1/2 cup: 367 calories, 27g fat (16g saturated fat), 84mg cholesterol, 458mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 12g protein.
Jun 5, 2020
I made this recipe a few weeks ago and am HOOKED! I will never make baked potatoes any other way.
Dec 20, 2019
This sounds delicious but be aware that if you bake you potatoes ahead of time to refrigerate them. Left on the counter will cause bacteria to grow very quickly.
Oct 2, 2017
No comment left
Dec 28, 2016
My family really liked this recipe they took several helpings.My granddaughter wanted to make sure she had some to take home.
Dec 26, 2016
This was excellent! I baked the potatoes and scooped out the skins the night before.
Dec 3, 2016
I have made one similar to this for years. I simply bake the potatoes, let them cool a bit and chunk them into edible size pieces. No need to scoop them out or save the skins. I also use 24 oz sour cream, no whipping cream and a pound of bacon. So much easier. My family loves this recipe and there are rarely leftovers.
Aug 17, 2016
Delicious and so much easier than individual twice-baked potatoes. I may never make the traditional version again. I left the potatoes a bit chunky, not completely mashed. My family and guests all enjoyed this flavorful side dish!
Jan 28, 2016
Jan 11, 2016
Dec 1, 2015
My kids loved this meal.