Ultimate Twice Baked Loaded Potato Casserole

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Ultimate Twice Baked Loaded Potato Casserole is the epitome of comfort food and the best twice baked potato recipe! It’s the perfect side dish for holidays, like Thanksgiving, Christmas, family and friend gatherings, and is always a hit! Baked potatoes are scooped out, mashed together and topped with your favourite potato toppings like crispy bacon, cheddar cheese, chives, and green onion!

My Love for Side Dishes

Now, let’s be honest, don’t the perfect side dishes make the meal all the better? Now imagine, a thanksgiving, christmas, family or friend dinner party with no sides! No potatoes, no rice, no veggies – not much of a dinner right? I am here for all the sides you can possibly toss my way! Side dishes are what accompanies, or boosts the main course…the entree! Here’s a link to all the Seasoned Skillet sides. Have fun picking and choosing, they’re all tasty!

As for this Twice Baked Loaded Potato Casserole, it’s just like twice baked potatoes in the skin, but better! Why you may ask, because you can eat it all!

How to Make the Ultimate Twice Baked Loaded Potato Casserole

Making this side dish is unbelievably easy and although its loaded it does not require that much effort to prepare. Start by preparing your potatoes (boiled or baked work well) and shredding your cheese.

TSS Tip: Buy block cheese and shred yourself. Pre-shredded cheese have a starchy coating to prevent each piece from sticking together. The result, your mac and cheese will be drier and less cheesy.

Once your potatoes are ready, move onto the best part – mashing and “creaming it up”. Mash your potatoes with a potato masher, and add in your garlic, butter, milk or cream, cream cheese, sour cream, salt, pepper, and half the cheddar!

Next, add in some herby goodness – your parsley, chives, and green onions.

Finally, mix it all together until well incorporated, transfer to casserole dish bake in the oven on 400 degrees (375 for more powerful ovens) for 25 to 30 minutes, remove and viola!

Waxy 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. Sheila Prakash at Kitchn, sums it up nicely in her article…

If it’s removed before boiling, the flesh will soak up too much of the water in the pot. When you go to mash the potatoes, you’ll end up with a watery, gluey mash. The potatoes will also be less able to absorb all the butter and milk or cream, so they’ll be less rich. 

Sheila Prakash at the Kitchn

To read more, click here for a link to the article!

It’s the Scoop for Me… Fresh, Hot, Creamy Potatoes!

Other Holiday Side Dishes You Might Enjoy!

Balsamic Oven Roasted Brussels Sprouts with Bacon & Ultimate Lobster Mac and Cheese

Ultimate Twice Baked Loaded Potato Casserole

This is the epitome of comfort food! It’s the perfect side dish for holidays, like Thanksgiving, Christmas, family and friend gatherings, and is always a hit! Baked potatoes are scooped out, mashed together and topped with your favourite potato toppings like crispy bacon, cheddar cheese, chives, and green onion!

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Ingredients

  

• 6 medium Potatoes baked or boiled
• 3 Cloves Garlic minced
• 1/4 cup Butter
• 1/4 cup Milk or Cream
• 1/4 cup Cream Cheese softened
• 1/4 cup Sour Cream
• 1/4 tsp Fresh Cracked Pepper more or less to taste
• 1/2 tsp Salt more or less to taste
• 1 1/2 cups Cheddar Cheese divided more or less to taste
• 6 slices Bacon divided cooked and crumbled, more or less to taste
• 1 tbsp Fresh Curly Parsley chopped
• 1 Stalk Green Onions thinly sliced
• 1 tbsp Fresh Chives chopped

Instructions

 

• Preheat oven to 400 degrees F (375 for more powerful ovens).
• Wash potatoes thoroughly and bake or boil until fork tender. Drain well.
• Using a potato masher, mash potatoes in a large bowl or pot used to boil potatoes. Add garlic, butter, milk or cream, cream cheese, and sour cream. Mash until a creamy consistency is reached.
• Stir in 1 cup cheddar cheese, parsley, green onion, chives, salt and pepper until well combined. Cheddar cheese may not melt at this point as the previous ingredients will cool down the potatoes.
• Transfer into a 2 quart casserole dish.
• Top with remainder of cheddar cheese and bacon and bake for 25-30 minutes or until cheese is melted, edges bubbly, and potatoes hot.
• Remove from oven, garnish with fresh parsley, chives or green onions and serve.

Notes

I suggest taste testing as you add your ingredients one by one. If you prefer a creamier taste, use heavy cream as opposed to 2% milk or half and half. For this recipe I used half & half cream and Yukon Gold potatoes.

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