What happens when you marry twice baked potatoes and loaded baked potatoes? You get a loaded twice baked potato casserole that is amazing comfort food!
12
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
Ingredients
5lbsYukon Gold Potatoes
2teaspoononion powder
8ozsour cream
8ozcream cheese
2cupsshredded cheddar cheese
¾cupsbacon bits
4 green onionsgreen parts only, snip with scissors
Instructions
TO COOK THE POTATOES
Preheat your oven to 425 degrees F. Prick potatoes several times with a fork to allow steam to escape. Place the potatoes in the oven and bake, 50-60 minutes until the potatoes are done and can easily be pierced with a sharp knife.
TO ASSEMBLE THE CASSEROLE
Cool potatoes slightly until they're warm enough to handle. Cut potatoes into quarters and add to a large bowl.
Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, add the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
TO COOK THE LOADED TWICE BAKED POTATO CASSEROLE
Preheat oven at 375 degrees. Cover with casserole with foil.
Bake for 50-55 minutes until it is heated through.
If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time.Garnish top with green onion and bacon.
Notes
If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time.Garnish top with green onion and bacon.