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.
- 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