Best 4 Twice Baked Potato Casserole With Green Chiles Recipes
Indulge in a culinary delight with our twice-baked potato casserole with green chiles, a dish that seamlessly blends creamy comfort with a zesty kick. This delectable casserole features tender twice-baked potatoes smothered in a velvety cheese sauce, enriched with the smoky heat of roasted green chiles. Experience a symphony of flavors with every bite, as the creamy potato filling, crispy potato topping, and gooey cheese unite in perfect harmony. This recipe also includes variations for those with dietary restrictions, such as a gluten-free option and a vegetarian alternative. Get ready to tantalize your taste buds and impress your loved ones with this irresistible twice-baked potato casserole.
Here are our top 4 tried and tested recipes!
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED POTATO CASSEROLE
My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. -Betty Miars, Anna, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 594 calories, Fat 38g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 702mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
TWICE BAKED POTATO CASSEROLE
How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443 kcal, Carbohydrate 25 g, Protein 14 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 451 mg, Fiber 1 g, Sugar 2 g, ServingSize 0.75 cups
TWICE BAKED POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
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.
Tips:
- For a crispy topping, use panko breadcrumbs instead of crushed crackers.
- For a cheesy casserole, add an extra 1/2 cup of cheddar cheese to the filling.
- If you don't have green chiles, you can substitute with diced bell peppers or roasted red peppers.
- For a smoky flavor, add a teaspoon of smoked paprika to the filling.
- To save time, you can use pre-cooked bacon or sausage in the filling.
- Serve the casserole with a dollop of sour cream, salsa, or guacamole.
Conclusion:
Twice-baked potato casserole with green chiles is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover mashed potatoes, and it's also a crowd-pleaser. With its creamy filling, crispy topping, and flavorful green chiles, this casserole is sure to be a hit. So next time you're looking for a hearty and satisfying dish, give this twice-baked potato casserole a try. You won't be disappointed!
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