Loaded Twice Baked Potato Casserole
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This Loaded Twice Baked Potato Casserole is the perfect make-ahead side dish for any occasion.
Do you love loaded potato skins? I do! These always remind me of my teen years going out to TGIF with my friends on the weekend. We would always order many different appetizers and split them all while we talked about all things that were cool back then. I'm probably totally dating myself here, but let's say boy bands were a pretty big topic of conversation, haha. I would always get the potato skins. I don't know why they were just still my favorite to get. It's like it was healthy-ish, but not really. Like I could go home and tell my mom I ate a vegetable but left out that it was covered in bacon and cheese, which is totally my husband's logic now when it comes to eating most vegetables. I guess that's why I often refer to him as my third child, lol.
Anyways those loaded potato skins always stuck with me. Don't get me wrong, I still do make the real deal from time to time, but sometimes I want all the flavors without all the work. That's where this casserole comes into play. It's effortless to make, only a few simple ingredients, and it tastes like you spent all day baking the potatoes, scooping them out, and taking your time to assemble themselves back together to become the skins.
Trust me, skip all the added work and make this instead. You and whoever you feed it will thank you later!
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What is in loaded mashed potato casserole?
- Potatoes - either russet or golden will work.
- Cream Cheese
- Sour Cream
- Butter or Ghee
- Eggs - Trust me on this one; it's what gives you that nice texture you love from traditional potato skins.
See where that list is going? Doesn't it just sound like it's going to bring back all those good potato skin feelings?
Best type of potatoes
Either russet or golden potatoes work for this dish. I'm not a huge fan of russet potato skin, so if I use them, then I will peel the potatoes before making them. If I want the skin's added texture, I will lean toward using golden and leaving the skins on. I mean, we are talking potato skins here, so that texture makes a big difference.
Making loaded mashed potato casserole ahead of time
This casserole is a perfect make-ahead side dish. Make and assemble it and then bake it off before you are ready to serve it.
Can it be frozen?
Absolutely! Cover and freeze it for up to six months. When you are ready to cook it up, thaw it completely in the fridge overnight and then bake it off just as if it were fresh.
Loaded Twice Baked Potato Casserole
- 2 ½ lbs Russet or Golden Potatoes
- ⅓ C Butter
- ¾ C Milk
- ¼ C Cream Cheese
- ½ LB Cooked Bacon Crumbled
- 1-2 C Shredded Cheddar Cheese
- 2 Large Eggs
- 1 TSB Garlic Powder
- 1 ½ TSP Salt
- 1 TSP Salt
- 1 TSP Pepper
- ½ C Chives or green onion
- Preheat the oven to 375 degrees.
- Cut and boil the potatoes until cooked through and the potatoes are fork tender, about 20 minutes.
- Drain the potatoes and transfer them to a bowl. (I like to use use my stand mixer or hand mixer for the rest of this, just make sure that you are not over mixing your potatoes otherwise they could become gummy and no one wants that. )
- Combine the butter, milk, cream cheese, sour cream, eggs, garlic, salt and pepper to the potatoes and mix until the potatoes are fluffy.
- Transfer the mixture to a baking dish and top with the bacon and cheese.
- Bake the potatoes for about 20-30 until the cheese is melted and slightly golden in color.
- Remove from the oven and top with chives and more sour cream if desired.
- Serve along side your favorite dishes for a delicious side everyone will be asking for seconds for.