Loaded Twice Baked Potato Casserole is by far one of the best comfort food recipes. This recipe is perfect using any leftover creamy garlic mashed potatoes you may have on hand, too.
By adding gooey cheese, cream cheese, butter, sour cream, and bacon to the potatoes, you turn leftovers into something new. Sometimes, the remake is even better than the original dish!
What kind of potatoes should I use for loaded twice baked potato casserole?
Yukon Potatoes and Russet Potatoes work best for mashed potatoes, which is in essence what you will be doing when you make this casserole.
New potatoes and red potatoes can be a little tricky, but if not overworked, they will be fine, too.
How to Make Twice Baked Potato Casserole
This casserole recipe is super simple, especially if you already have leftover mashed potatoes to work with. If you don’t, you can either bake or boil them up.
To start with baked potatoes, you can wrap a few potatoes in foil and bake them in the oven at 400 degrees F.
However, I usually just peel the potatoes, cut them into cubes, and boil them until the pierce easily with a knife. Then I drain the potatoes and add them back to the boiling pot.
Next, I add the room temperature cream cheese and sour cream and begin mashing the potatoes and the cream cheese with a potato masher. Add the warm milk and butter and continue mashing, being careful not to over-mix.
Add 4 cups of the cheese, 10 slices of crumbled bacon, and 2 green onions, reserving the remainder of the ingredients for the topping.
Pour the potato mixture into a 9 x 12 baking dish and top with the remaining one cup of cheese, reserving the bacon and green onion for the final topping.
Bake the casserole in a 375 degree F. preheated oven until cheese is melted and the casserole is warmed through, about 30 minutes.
That’s it! How simple is that?
There are a few common questions that I am often asked about potatoes, so I thought I’d answer them below.
Why Are My Potatoes Gummy and Gluey?
There are several reasons for gummy potatoes. When I was first married, it was hit or miss as far as my having the perfect mashed potatoes or gummy ones. It was maddening to me.
However, I did a little research and began putting into practice the things I learned.
I came up with this list of 3 things that cause gummy potatoes.
1. Overworking the Potatoes
The more you work the potatoes, the more starch gets released. Too much starch causes gummy potatoes.
2. Adding Cold Ingredients to the Hot Potatoes
Adding cold ingredients to hot potatoes prevents the potatoes from absorbing the liquid and fat. The more liquid the potatoes absorb, the creamier the mashed potatoes.
3. Adding Too Much Fat and Liquid to the Potatoes
You can avoid making this mistake by:
- adding the fat and milk in increments, barely mashing the potatoes to incorporate
- adding only enough to make a mashed potato consistency
Keep in mind that this isn’t an exact science. The potatoes may be holding more moisture than a previous time of making mashed potatoes; thus they won’t hold as much. You really have to eyeball the amount of liquid and fat to some degree.
What Pairs Well with This Twice Baked Potato Casserole?
Just about everything pairs well with a good potato casserole. Some of my favorites are:
- Stuffed Meatloaf
- Spinach and Mozzarella Stuffed Pork Chops
- Crusty Crock Pot Pork
- Roasted Chicken
Can You Freeze This Casserole?
Yes! You can freeze it before baking and after; Just make sure they are cool before putting them in the freezer. I like to use plastic wrap and then 2 layers of tin foil.
If I know I am going to freeze the casserole, I will not top it with he cheese until after I thaw it for 24 hours in the refrigerator. Once thawed, top it with cheese and bake as instructed.
If you bake it, then wait for it to cool and wrap in plastic wrap and tin foil and freeze for up to 3 months.
You really cannot go wrong with this delicious comfort food. I know it will be a favorite in your house!
Best Twice Baked Potato Casserole Recipe
- 10 medium Russet or Yukon Baking potatoes peeled and cut into 3 inch cubes
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup heavy cream
- 5 cups cheddar cheese shredded
- 4 green onions thinly sliced
- 12 slices bacon cooked and crumbled
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground pepper
- Preheat oven to 375 degrees F.
- In a Dutch oven, boil potatoes until easily pierced with a knife, about 10 to 15 minutes. Drain in a colander until very dry.
- Put potatoes back into the Dutch oven and add melted butter and cream cheese. Mash with a potato masher until just incorporated. Do not over-mix. Slowly add the melted butter and cream. You may need all of it, but if it looks like you have the right consistency and you haven’t finished pouring in the ingredients, don’t use the rest of the liquid. Much depends on the dryness of your potatoes as to how much liquid the potatoes will soak up
- Add 5 cups fo the cheese, 2 sliced green onions, 10 slices of the bacon, salt and pepper, then fold with a spatula until it is well blended. Check for seasonings and add salt and pepper as needed.
- Pour the potato mixture into a prepared 9 x 12 inch casserole dish and top with remaining cheese. Bake the casserole until the cheese is golden and bubbly and the casserole is heated all the way through, about 30 minutes.
- Remove from oven and sprinkle the remaining sliced green onions and crumbled bacon to the top of the casserole. Serve immediately.