Print

Amazing 8-Serving Potato Casserole Secret

potato casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ultimate Loaded Twice Baked Potato Casserole brings together the creamy comfort of mashed potatoes, sharp cheddar cheese, smoky bacon, and a tangy sour cream base. It is a rich, satisfying dish perfect for feeding a crowd or serving as a decadent side for any gathering. You will love how easy this recipe is to assemble for maximum flavor.

Ingredients

Scale
  • 5 lbs Russet potatoes, scrubbed
  • 1 cup Whole Milk
  • 8 tablespoons Unsalted Butter
  • 1 cup Sour Cream
  • 1 cup Sharp Cheddar Cheese, shredded, plus 1/2 cup for topping
  • 4 slices Bacon, cooked and crumbled
  • 4 Green Onions, sliced
  • Salt and Black Pepper to taste
  • 2 large Eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender when squeezed.
  3. While potatoes bake, cook the bacon until crisp. Drain and crumble. Set aside.
  4. Once cool enough to handle, slice the baked potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving about a 1/4-inch shell intact.
  5. Place the potato shells on a baking sheet and set aside.
  6. To the bowl with the potato flesh, add milk, butter, sour cream, 1 cup of cheddar cheese, beaten eggs, half of the crumbled bacon, and half of the green onions.
  7. Mash the mixture until mostly smooth. Season generously with salt and pepper.
  8. Spoon the potato mixture evenly back into the reserved potato shells, mounding it slightly.
  9. Bake the stuffed potatoes for 15 minutes until heated through.
  10. Remove from the oven. Top each potato with the remaining 1/2 cup of cheddar cheese, remaining bacon, and remaining green onions.
  11. Return to the oven for 5 to 7 minutes, or until the cheese is melted and bubbly. Serve immediately.

Notes

  • Chef Tariq suggests using Yukon Gold potatoes for an even richer final texture.
  • For extra tang, substitute half of the sour cream with plain Greek yogurt.
  • You can prepare the filling a day ahead and store it in the refrigerator. Add 10 minutes to the initial baking time if baking cold.
  • Leo recommends adding a pinch of smoked paprika to the potato filling for depth.

Nutrition

Find it online: https://savoryskies.com/ultimate-loaded-potato-casserole-recipe/