- 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 (8 ounces) shredded cheddar cheese, divided
- 6 Jones Dairy Farm Dry-Aged 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 two 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 of 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 30-35 minutes or until heated through and lightly browned. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.
Reviews forLoaded Twice-Baked Potato Casserole
"My family really liked this recipe they took several helpings.My granddaughter wanted to make sure she had some to take home."
"This was excellent! I baked the potatoes and scooped out the skins the night before."
"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."
"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!"
"My kids loved this meal."
"Delicious! I've also made it with milk instead of cream to go a little lighter on the calories, and that was also good. The potato skins on top add a crunchy texture without needing all the time you normally would to stuff traditional twice-baked potatoes."
"I made this yesterday to serve with steaks and a green salad. Besides the rich and delicious flavor, I loved it because it's easy to make ahead of guests arriving, and then you can just pop it in the oven closer to dinner. This is definitely a recipe I will make again. I can't say enough great things about it!"
"This was definitely worth making again. I tried it once with red potatoes and didn't care for the texture, but have made it since with Yukon Gold potatoes. I didn't find it bland, but once I added a brick of cream cheese to the sauce and that was very nice addition."