Loaded Twice Baked Potato Casserole

Why Make This Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole is a comforting, crowd-pleasing dish that combines all the flavors of a classic baked potato into one hearty casserole. Imagine creamy potatoes loaded with savory bacon, melting cheddar, and topped with fresh green onions. It’s not just a side dish; it can easily become the star of any dinner table or potluck. This recipe offers a rich, savory experience that bursts with flavor, making it perfect for family gatherings or cozy nights in. Plus, it’s simple to make, leaving you more time to enjoy with loved ones.

How to Make Loaded Twice Baked Potato Casserole

Creating this Loaded Twice Baked Potato Casserole is a straightforward process that anyone can follow. With just a few ingredients and steps, you’ll have a dish that’s deliciously creamy and packed with flavor. The best part? You can prepare it ahead of time, making it an excellent choice for busy days or when hosting guests. Let’s dive into the ingredients and directions that will help you whip up this fantastic casserole!

Ingredients:

• 4 pounds russet potatoes, peeled and chopped into cubes
• 4 cloves garlic, mashed
• 5 tablespoons butter
• 1 cup sour cream
• ½-1 cup heavy cream or milk (adjust for preferred creaminess)
• 2 cups shredded cheddar cheese
• 12 oz bacon, cooked and crumbled
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon black pepper
• ¼ cup green onions, finely chopped

Directions:

1. In a large pot, add the chopped potatoes and mashed garlic. Cover with water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well.
2. Preheat your oven to 350°F (175°C).
3. Mash the cooked potatoes until smooth. Stir in butter, sour cream, and heavy cream until creamy and well-combined. Adjust the cream to reach your desired consistency. Season with salt and pepper.
4. Fold in 1 ½ cups of shredded cheddar cheese and most of the crumbled bacon, saving some for topping.
5. Transfer the mashed potato mixture into a 13×9-inch baking dish. Sprinkle the remaining cheese and reserved bacon over the top.
6. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
7. Remove from the oven and top with chopped green onions before serving.

Nutritional Information

Each serving of Loaded Twice Baked Potato Casserole (based on 8 servings) contains approximately:

• Calories: 440
• Total Fat: 27g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrates: 39g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 12g

How to Serve Loaded Twice Baked Potato Casserole

Serve this Loaded Twice Baked Potato Casserole as a mouthwatering side dish alongside grilled meats, roasted chicken, or even a simple green salad. It makes a perfect addition to potlucks or family gatherings and is sure to impress both kids and adults alike. You can even add a side of ranch dressing for a fun dip option!

How to Store Loaded Twice Baked Potato Casserole

To store leftover casserole, let it cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Place completely cooled casserole in a freezer-safe container and store it for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat it in the oven until warmed through.

Expert Tips for Perfect Loaded Twice Baked Potato Casserole

• Choose the Right Potatoes: Russet potatoes are ideal for this recipe as they are starchy and provide the perfect texture. However, Yukon Gold potatoes also work wonderfully if you prefer a creamier flavor.
• Cheese Variations: While cheddar cheese is classic, feel free to mix in different types of cheese, such as pepper jack for a kick or cream cheese for extra creaminess.
• Adjust Creaminess: Not everyone loves a creamy texture. Adjust the amount of heavy cream or milk depending on your preference. You can also use Greek yogurt as a healthier alternative to sour cream.

Delicious Variations

• Loaded with Veggies: Add steamed broccoli or spinach to the potato mixture for added nutrients.
• Spicy Kick: Incorporate jalapeños or diced green chiles for a spiced-up version.
• Herb-Infused: Mix in fresh herbs like parsley, chives, or rosemary to brighten the flavors.

Frequently Asked Questions

1. Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When you’re ready to serve, just bake it straight from the fridge, adding a few extra minutes to the baking time.

2. Can I use leftover mashed potatoes?
Absolutely! If you have leftover mashed potatoes, you can skip the boiling step and mix your mashed potatoes with the other ingredients directly. This will save you time and still yield delicious results.

3. What can I substitute for bacon?
For a vegetarian version, omit the bacon entirely or replace it with sautéed mushrooms or chopped bell peppers for a savory touch. You can also use turkey bacon as a lower-fat alternative.

Conclusion

Loaded Twice Baked Potato Casserole offers a delightful blend of flavors and textures that is sure to become a favorite in your household. Its creamy consistency, rich taste, and simple preparation make it a go-to comfort food for any occasion. We encourage you to give this recipe a try and experience the deliciousness it brings to your table. Don’t forget to share your delicious outcomes or any variations you try with us! Happy cooking!

Loaded Twice Baked Potato Casserole

A comforting casserole that combines creamy potatoes, savory bacon, melting cheddar, and fresh green onions, perfect for family gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Side Dish

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pounds russet potatoes, peeled and chopped into cubes Ideal for creamy texture.
• 4 cloves garlic, mashed Enhances flavor.
• 5 tablespoons butter
• 1 cup sour cream
• ½-1 cup heavy cream or milk Adjust for preferred creaminess.
• 2 cups shredded cheddar cheese Save some for topping.
• 12 oz bacon, cooked and crumbled Save some for topping.
• 1 tablespoon salt Adjust to taste.
• 1 teaspoon black pepper
• ¼ cup green onions, finely chopped For garnish.

Method

 

Preparation

1. In a large pot, add the chopped potatoes and mashed garlic. Cover with water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well.
2. Preheat your oven to 350°F (175°C).
3. Mash the cooked potatoes until smooth. Stir in butter, sour cream, and heavy cream until creamy and well-combined. Adjust the cream to reach your desired consistency. Season with salt and pepper.

Assembly and Baking

1. Fold in 1 ½ cups of shredded cheddar cheese and most of the crumbled bacon, saving some for topping.
2. Transfer the mashed potato mixture into a 13×9-inch baking dish. Sprinkle the remaining cheese and reserved bacon over the top.
3. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
4. Remove from the oven and top with chopped green onions before serving.

Notes

To store leftovers, cool to room temperature, then cover or transfer to an airtight container. Refrigerate for up to 3 days or freeze it for up to 3 months. Thaw overnight before reheating.