Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole is the epitome of comfort food; creamy potatoes layered with crispy bacon, cheddar cheese, chives, and green onion baked to perfection! This fully loaded potato casserole is the perfect side dish for holidays, like Thanksgiving and Christmas because it’s always a hit.

For more delicious potato recipes, try Twice Baked Lobster Stuffed Potatoes, Roasted Garlic & Herb Parmesan Smashed Potatoes and Marbled Mash Potatoes (Sweet & Yukon Gold Potatoes).

Best Loaded Potato Casserole

Twice Baked Loaded Potato Casserole is a delicious fusion of my favourite twice baked potatoes recipe and a delicious mashed potato casserole. Start with boiled or baked potatoes, mash them up with plenty of cream, cheese, fresh herbs, seasoning and bacon, then top it with more cheese and let it bake til it’s golden brown and bubbly!

Each spoonful tastes like the filling of twice baked potatoes, but even better! “Why?” you may ask. Because you can eat every last bit!

Here’s Why You’ll Love this Loaded Potato Casserole Recipe

• Perfect Holiday Side Dish: A potato side dish is essential to any Thanksgiving feast and this recipe is the ultimate one! It’s a mouthwatering mesh of twice baked potatoes and mashed potatoes that will satisfy friends and family.
• Easy to Make: Choose your method to cook the potatoes (bake or boil) then it’s as easy as scooping, layering, and baking. From start to finish, this takes just under 1 hour.
• Versatile: Choose your favourite potatoes, cheeses, and add-ins for this customizable recipe.

What are Twice Baked Potatoes?

Twice baked potatoes are a delicious side dish made from baked potatoes that are scooped out, mixed with various ingredients, and then baked again until golden and crispy. They are sometimes referred to as stuffed baked potatoes or double baked potatoes.

What’s Needed to Make This Recipe (Kitchen Tools and Equipment)

• Potato Masher: Use this to mash the potatoes after cooking them.
• Grater: Shred the cheddar cheese.
• Casserole Dish: Cook the loaded mashed potato casserole in this dish.

Loaded Potato Casserole Ingredients and Ingredient Notes

• Potatoes: Choose your favourite starchy potato (Russet, Idaho or Yukon Gold) then bake or boil them.
• Garlic cloves: Mince fresh garlic.
• Butter: This enriches the mashed potatoes and adds buttery flavour.
• Milk: Use whole milk or heavy cream, depending on how rich you want the dish to be.
• Cream Cheese: Use softened cream cheese so it’s easier to mix. This adds a tangy twist to the casserole.
• Sour Cream: This is a familiar flavour for loaded baked potatoes and makes the texture even creamier.
• Seasoning: Use fresh cracked black pepper and salt, more or less to taste.
• Cheddar Cheese: Cheddar cheese has a rich, sharp, and slightly tangy flavour that adds a delicious savoury element to the baked potatoes. It also melts well.
• Bacon: Cooked and crumbled for a salty taste.
• Fresh Herbs: Use chopped curly parsley and chives for a pop of herby flavour.
• Green Onions: Thinly sliced.

How to Make a Loaded Potato Casserole

1. Preheat your oven to 400°F (200°C). Place the throughly washed potatoes on a baking sheet. Rub them with olive oil, sprinkle with salt, and bake for about 1 hour or until they are fork-tender.
2. When potatoes cool enough to handle, cut them in half lengthwise and scoop out the flesh (insides) and discard the skin. Using a potato masher, mash the potatoes in a large bowl.
3. Add milk or cream, butter, cream cheese, 1 cup cheddar cheese, sour cream, bacon (reserving some for topping), garlic, herbs (reserving some for topping), salt and pepper. Mix until well combined.
4. Transfer potato mixture into a casserole dish and top with the reserved cheddar cheese and bacon. Bake for 25-30 minutes or until cheese is melted, edges bubbly, and potatoes heated through.
5. Remove from oven, garnish with fresh herbs, serve hot and enjoy!

Waxy Potatoes vs. Starchy Potatoes

Did you know there are actually two types of potatoes? Waxy and starchy! 

Waxy potatoes are your red-skinned, blue, purple and fingerling potatoes. They are low in starch, high in moisture and high in sugar. They have a creamier, firmer flesh and a thinner skin than starchy potatoes. They’re great for dishes where the potato stays intact like soups, stews and potato salads. 

Starchy potatoes are your Russet, Idaho and Yukon Gold potatoes. They are high in starch and low in moisture. The flesh of a starchier potato breaks down easily, which also allows for greater absorption of milk, cream and butter. This makes them a great pick for mashing, deep-frying and baking.

To Peel or Not To Peel Before Boiling? Boiling with the skin on helps to keep the nutrients inside the potato. Additionally, it adds a bit of flavour and texture to the finished product – of course, this is if you like to eat your potatoes with the skin on.

Recipe Substitutions and Tips

• Potatoes: Take your pick from any starchy potatoes. Russet potatoes, Idaho potatoes or Yukon gold potatoes. Red potatoes or white potatoes will work too. You can also try this recipe with sweet potatoes and make a loaded sweet potato casserole.
• Cheese: Instead of cheddar cheese, try mozzarella, fontina, gruyère, or Monterey jack cheese.
• Meat: Swap the chopped bacon for diced ham, chicken or steak. If you’re looking for a vegetarian option, you can substitute it with vegetarian bacon or omit it altogether.
• Sour Cream: Greek yogurt can be a healthier substitute for sour cream, providing a similar creamy texture and tangy flavour.
• Seasonings: Feel free to adjust the seasonings to your taste. Add garlic powder, onion powder, or your favourite herbs and spices to enhance the flavour.

Serving Suggestions and Tips

Loaded potato casserole is filling enough to eat on its own but I love to serve it during the holidays as part of the feast. Here are some dishes to serve it with:

• Roasted Meats: Chicken, beef, pork or lamb dishes pair well with a dish this rich.
• Sautéed or Roasted Vegetables: Steamed or roasted green vegetables like broccoli, asparagus, green beans, or peas add freshness and colour to the plate.
• Salads: Fresh salads with mixed greens, tomatoes, cucumbers, and vinaigrette dressing offer a light contrast to the creamy casserole.

Recipe Notes and Tips for Success

• Potato Prep: Ensure that the potatoes are thoroughly cooked before mashing. You can bake or microwave them, but they should be fork-tender to achieve a creamy texture.
• Mashing Technique: Use a potato masher or a fork to mash the potatoes. Avoid over-mashing to prevent a gummy texture
• Covering During Baking: If the casserole tends to brown too quickly, cover it loosely with foil during the baking process. This prevents the top from getting too crispy before the inside is fully heated.
• Adjust Seasonings: Taste the mashed potatoes before assembling the casserole and adjust seasonings accordingly. This ensures a well-seasoned dish.
• Cheese: Buy block cheese and shred yourself. Pre-shredded cheese have a starchy coating to prevent each piece from sticking together.
• Overcooking: Do not overcook the potatoes. Whether you bake them or boil them, cook them just until they are fork tender,

Can I Make Loaded Potato Casserole Ahead of Time?

Prepare this dish up to 2 days in advance. Assemble the baked loaded potato casserole and instead of baking it, wrap it with plastic wrap followed by aluminum foil. Take it out of the fridge while the oven preheats, then bake as detailed in the instructions.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.

Reheating Instructions

Defrost frozen loaded potato casserole in the fridge overnight. Reheat leftovers in the microwave. If the potatoes seem watery once warmed up, add a touch more butter or sour cream.

Frequently Asked Questions (FAQs)

Interested in more Side Dish Recipes? Check These Out!

• Twice Baked Lobster Stuffed Potatoes
• Marbled Mash Potatoes (Sweet & Yukon Gold Potatoes)
• Jamaican Sweet Potato Pudding
• Easy Classic Homemade Stuffing
• Jerk Chicken Mac and Cheese
• Balsamic Oven Roasted Brussels Sprouts with Bacon
• Ultimate Lobster Mac and Cheese
• Orzo Salad with Sundried Tomatoes and Feta
• Jamaican Steamed Cabbage

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