In My Kitchen: Twice Baked Potato Casserole

When you need a baked potato, you need a baked potato. This Twice Baked Potato Casserole has all the fixings of a Loaded Baked Potato (minus the bacon, for you meat-eaters) but is way more fun.

You’ll need:

  • 3 pounds russet potatoes, scrubbed (about 8 small potatoes)
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup unsalted butter, softened
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions (about 4 scallions), divided
  • 6 oz shredded Sharp Cheddar cheese


1. Preheat oven to 400 degrees. Rub washed potatoes with oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pierce potatoes all over with a fork or knife, and place on aluminum foil-covered baking sheet. Bake in preheated oven until fork-tender, 45 minutes – 1 hour.

2. Remove potatoes from oven and let cool until able to handle, about 20 minutes.

3. Cut potatoes in half lengthwise and scoop out the fillings into a large bowl. Set potato skins aside.

4. Add butter to potatoes, and mash with a potato masher. Add heavy cream and sour cream, and stir until mixture is mostly smooth.

5. Cut half the potato skins into 1-inch pieces and stir them into the mashed potato mixture. Stir in 1/4 cup scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper (now would be the time to also stir in cooked bacon if this is what you desire).

6. Grease a 2-quart baking dish with cooking spray then pour in mixture. Sprinkle top with cheese and additional scallions.

7. Bake until golden and bubbly, about 20 minutes. Serve and enjoy!

Source: Adapted from a recipe by Southern Living

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.