Twice Baked Potato Casserole

This delicious side dish was a happy accident in our home. Did I mean to make loaded mashed potatoes? Nope, but I am sure glad I ended up with this scrumptious dish. It happened one night when I was in a rush to make dinner. My husband was grilling steaks, I had potatoes baking and he was close to bringing in the steaks. In a panic, I pulled the potatoes out of the oven and began removing their filling. Side note, if you’ve ever made real twice baked potatoes, you know they have to be completely cool. This particular night, the almost hour-long cooling was not in my favor. So with potato peels and filling crumbling in my hands, I threw them in a bowl and started making mashed potatoes.

Those mashed potatoes turned into a glorious casserole that has become a staple side dish for gatherings and at-home date nights. They are loaded with flavor and simple ingredients that can be changed up and catered for any diet or taste preference.

So, what makes them everyone’s favorite? Besides them being a loaded version of mashed potatoes, they are packed with flavor, bacon and cheese. We are not dairy-free in our home, but I imagine alternatives can be used in place of the dairy items if you choose. While this is not a low-carb or “healthy” dish, it does use real ingredients and portion sizes can be well-maintained.

How to enjoy this side dish – We all know steak and potatoes are the golden rule of thumb. But this side dish also pairs perfectly with BBQ chicken or pork. I would also suggest baked beans, a salad or even some good Southern-style deviled eggs to really round out the meal.

You can do the traditional baking of the potatoes in an oven prior to mashing and loading. If you do this, make sure to poke holes in the potatoes, wrap in foil with sea salt and bake at 400 degrees for up to an hour. My oven takes roughly 45-50 minutes to bake potatoes, but some can take up to an hour. You will know they are done when they are soft and your knife goes through the potatoes. Once the potatoes are done, crumble in a mixing bowl and proceed as

Twice Baked Potato Casserole

Hannah Gillespie

This scrumptious side dish is perfect for your next cookout or weeknight meal! It pairs perfectly with steak, chicken and pork, and is delicious even on its own. It's loaded with all of the ingredients a twice baked potato has, but it's ready in half the time.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Equipment

• 1 Hand Mixer
• 1 Casserole Dish

Ingredients

  

• 7 Yukon Gold Potatoes cut and diced
• 2/3 cup Heavy Whipping Cream
• 1/3 cup Butter melted
• 1/2 cup Sour Cream
• 1 cup Shredded Sharp Cheddar Cheese reserve half for topping
• 1/2 cup Bacon Bits reserve half for topping
• 1/3 cup Green Onions sliced, reserve half for topping
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Smoked Paprika
• Salt and Pepper to taste

Instructions

 

• In a medium pot, add your cut potatoes and bring to a boil. Remove from heat when soft.
• Drain and add to a mixing bowl. Softly mash some of the potatoes with a fork. This helps to reduce any splashes when mixing in the heavy cream.
• Add in the heavy whipping cream and mix with a handheld mixer until slightly blended.
• Next, add the sour cream, melted butter, garlic powder, onion powder, smoked paprika, salt and pepper. Mix until blended.
• Lastly, add the sharp cheddar cheese, green onions and bacon. Make sure to reserve some of those ingredients for the top.
• Serve and enjoy!

Notes

Does this freeze well?

I have personally not tried to freeze this. 

Can I make this ahead of time?

Yes! I would suggest storing it in the fridge for up to a day before use. To heat, turn your oven to 350 degrees and bake until the top is slightly browned. You can add the bacon and green onions after or before baking.

Keyword Gluten Free, Potatoes, Side Dish