Fully-Loaded Twice Baked Potato Casserole

If you’ve ever had a twice-baked potato, then this is it in a deconstructed form, so to speak. This was a perfect side dish to any kind of barbecue and it's a true crowd pleaser. People were diving in for second! I think that the mayonnaise adds a creaminess to the potato, so I wouldn’t skip it. Sour cream and green onions kicked up the flavor, and of course, who doesn’t love melted sharp cheddar cheese?

Course Side Dish

Cuisine American

Keyword Baked Potato Casserole, Loaded Baked Potatoes

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 526kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

8 medium Russet potatoes scrubbed and dried (russet potatoes recommended)
2 tablespoons olive oil
1 to 2 tablespoons Montreal Steak Seasoning* or coarse salt and pepper
8 slices bacon cooked and crumbled
2 cups sharp cheddar cheese shredded (I used 3 cups, total, reserving 1 cup)
1 cup mayonnaise
1 cup sour cream
5 to 6 green onions sliced
Salt and pepper to taste

Instructions

Bake the potatoes:
Preheat the oven to 400°F.
Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper).
*Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins.
Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much.
Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out).
Set the baked potatoes aside to cool enough to handle.
Make the casserole:
Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!)
Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine.
Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil.
Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly.
Watch your guests go back for seconds!

Notes

This recipe is adapted from "Mom On Time Out".

Nutrition