FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!
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merga negeri
[email protected]I'm not a big fan of potatoes, but I loved this casserole. The cheese sauce is so rich and flavorful that it makes the potatoes irresistible.
Henry Alamillo
[email protected]This casserole is the perfect comfort food. It's warm, cheesy, and filling. I love serving it on a cold night.
Vivian vero Nansamba
[email protected]I'm a big fan of twice-baked potatoes, but this casserole is next level. It's so cheesy and flavorful. I can't get enough of it!
Ifty zaman
[email protected]This casserole is a great way to use up leftover mashed potatoes. It's easy to make and always a hit with my family.
jobe avalos
[email protected]This casserole is amazing! It's everything I hoped it would be and more. The potatoes are perfectly cooked and the cheese sauce is to die for. I'll definitely be making this again and again.
cocomo yt
[email protected]I was disappointed with this casserole. The potatoes were dry and the cheese sauce was bland. I won't be making this again.
Lina Bola
[email protected]This casserole is a bit too rich for my taste. I think I'll try using low-fat cheese and milk next time.
Victor Nwachukwu
[email protected]I followed the recipe exactly and it turned out perfectly. The potatoes were fluffy and the cheese sauce was creamy and flavorful. I will definitely be making this again.
Jason Loughman
[email protected]This is the perfect dish for a potluck or party. It's easy to make and always a crowd-pleaser.
Roshan Mahara
[email protected]I'm not a big fan of twice-baked potatoes, but this casserole changed my mind. It's so flavorful and satisfying. I especially love the crispy cheese topping.
Munal Koli
[email protected]This casserole is a hit! I've made it twice now and both times it was devoured by my family. It's cheesy, gooey, and packed with flavor. The leftovers are even good the next day.