Loaded Twice-Baked Potato Casserole Recipe
Loaded Twice-Baked Potato Casserole Recipe photo by Taste of Home
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Loaded Twice-Baked Potato Casserole Recipe

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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, FL
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES: 8 servings


  • 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 bacon strips, cooked and crumbled, divided
  • 2 green onions, sliced, divided
  • Additional sour cream, optional

Nutritional Facts

1/2 cup (calculated without additional sour cream): 367 calories, 27g fat (16g saturated fat), 84mg cholesterol, 458mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 12g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Loaded Twice-Baked Potato Casserole in Taste of Home September/October 2015, p39

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lorstout User ID: 2537668 252836
Reviewed 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!"

MY REVIEW User ID: 8028076 242781
Reviewed Jan. 28, 2016


janet59 User ID: 3656577 241561
Reviewed Jan. 11, 2016


GeneanHarper User ID: 7890811 238557
Reviewed Dec. 1, 2015

"My kids loved this meal."

curlylis85 User ID: 3166950 237889
Reviewed Nov. 22, 2015

"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."

shannondobos User ID: 5115022 233556
Reviewed Sep. 27, 2015

"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!"

clairdo User ID: 1929915 232930
Reviewed Sep. 15, 2015

"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."

toolbarsco User ID: 6725667 232535
Reviewed Sep. 9, 2015

"We really enjoyed this recipe--served with steaks and Caesar salad. It was pretty easy also. I personally didn't care so much for the potato skins on top but everyone else loved them.

It's a keeper!"

lolohiser User ID: 5362556 232296
Reviewed Sep. 4, 2015

"The taste was actually kind of bland. I have other Taste of Home recipes that are better."

TracyKingsley User ID: 8093970 231746
Reviewed Aug. 25, 2015

"What a great way to make potatoes!! Have made it twice already in 2 weeks for 2 very different groups of people. Everyone raved about it. I think it is better than classic twice baked potatoes. Definitely less time consuming."

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