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Loaded Twice-Baked Potato Casserole

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
  • Total Time
    Prep: 1-1/2 hours Bake: 30 min.
  • Makes
    8 servings

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

Directions

  • 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
1/2 cup: 367 calories, 27g fat (16g saturated fat), 84mg cholesterol, 458mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 12g protein.

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Reviews

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Average Rating:
  • Shelby
    Jun 5, 2020

    I made this recipe a few weeks ago and am HOOKED! I will never make baked potatoes any other way.

  • Carol
    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.

  • longrj
    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.

  • dschultz01
    Dec 26, 2016

    This was excellent! I baked the potatoes and scooped out the skins the night before.

  • eileen344
    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.

  • lorstout
    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!

  • sammy.hamilton94
    Jan 28, 2016

    Amazing!

  • janet59
    Jan 11, 2016

    Delicious!

  • GeneanHarper
    Dec 1, 2015

    My kids loved this meal.

  • curlylis85
    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.