Loaded Twice-Baked Potato Casserole Recipe

Name: Loaded Twice-Baked Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 375u00b0. 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.

1437

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large baking potatoes (about 3-1/4 pounds), 1 tablespoon olive oil, 3/4 teaspoon salt, divided, 3/4 teaspoon pepper, divided, and more.

Yes, Loaded Twice-Baked Potato Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Twice-Baked Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions