Best 10 Twice Baked Potato And Raclette Casserole Recipes

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
• Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
• Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Cook the bacon in a saute pan until crispy; let cool and then crumble.
• Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
• Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
• Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 - 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
• Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.
• Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
• Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.

TWICE BAKED POTATO CASSEROLE

Steps:

• 1. Cut baked potatoes into 1-inch cubes.
• 2. Grease a 13 x 9 baking dish.
• 3. Place half the potatoes in a greased baking dish.
• 4. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream.
• 5. Then top with half of the mozzarella and cheddar cheeses. Repeat the layers - salt, pepper, bacon, sour cream and cheese.
• 6. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted.
• 7. Sprinkle with the sliced green onion.

TWICE BAKED POTATO CASSEROLE

Steps:

• Scoop out and mash potatoes lightly until consistent size.
• Place half in greased 13x9 baking dish.
• Sprinkle with half the salt, pepper, garlic and bacon.
• Mix together sour cream and cream cheese.
• Top with half the sour cream and cream cheese mix, and cheeses.
• Repeat layers.
• Bake, uncovered at 350* for 25 minutes.
• Sprinkle with onions.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

TWICE BAKED POTATO CASSEROLE

Steps:

• To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 - 60 Minutes, until done.
• Cool completely and cut baked potatoes into 1-in. cubes.
• In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes.
• Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish.
• When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.