Description
This Loaded Twice Baked Potato Casserole is a creamy, cheesy, and hearty dish perfect for family dinners, holiday gatherings, or cozy weeknight meals. Inspired by the classic twice-baked potato, this casserole transforms individual potatoes into a shareable, crowd-pleasing comfort food that’s full of flavor and easy to prepare.
Ingredients
-
4 large russet potatoes, scrubbed and pierced with a fork
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 cup sour cream
-
1/2 cup unsalted butter, softened
-
1 cup shredded sharp cheddar cheese
-
1/2 cup cream cheese, softened
-
1/4 cup milk
-
2 teaspoons garlic powder
-
1/2 teaspoon smoked paprika
-
Salt and pepper, to taste
-
1 1/2 cups shredded cheddar cheese (for topping)
-
1/2 cup green onions, sliced
-
1/2 cup crushed crispy fried onions (optional)
-
Optional: chopped roasted vegetables such as bell peppers or mushrooms
Instructions
-
Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and bake directly on the oven rack for 45–60 minutes or until tender. Remove from oven and let cool slightly.
-
Slice each potato in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer of potato along the skins.
-
Add sour cream, softened butter, cream cheese, 1 cup shredded cheddar, milk, garlic powder, smoked paprika, and a pinch of salt and pepper to the potato flesh. Mash and mix until smooth and creamy.
-
Grease a 9×13-inch baking dish. Spread half of the potato mixture evenly in the bottom. Sprinkle half of the green onions and any optional roasted vegetables over the layer. Add the remaining potato mixture on top and spread evenly.
-
Sprinkle the remaining cheddar cheese over the top of the casserole. Add any remaining green onions and crushed crispy fried onions if using.
-
Bake at 375°F (190°C) for 20–25 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from oven and allow to cool for 5 minutes before serving.
-
Serve as a side dish or main course with a simple green salad or roasted vegetables.
Notes
-
Make ahead: Prepare the potato filling and assemble the casserole the night before. Refrigerate overnight, then bake when ready.
-
Cheese variations: Mix different cheeses like mozzarella, Monterey Jack, or Gruyère for richer flavor.
-
Healthier option: Swap sour cream for Greek yogurt and use a lighter cheese to reduce calories.
-
Crispy topping: Broil for 2–3 minutes after baking for a golden, crunchy top.
-
Flavor boosters: Add chopped roasted garlic, caramelized onions, or fresh herbs like chives or parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour