Twice Baked Potato Casserole
Experience the ultimate potato perfection with Twice Baked Loaded Potato Casserole - a meal that’s twice the satisfaction!
Servings: 5
Calories: 486kcal
Equipment
- Baking sheet
- baking dish
- Large mixing bowl
Ingredients
- 4 large russet potatoes
- ½ cup heavy cream
- ¼ cup salted butter
- ¼ cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese divided
- 4 strips bacon cooked and chopped
Instructions
- Preheat the oven to 400°F. Clean each potato and use a fork to make several holes around their surfaces. Put them in the oven and bake for one hour until thoroughly cooked.
- Take the potatoes out of the oven and let them cool down until they’re safe to touch. Slice each potato in half, scoop out the cooked flesh, and transfer it to a large bowl.
- Add the heavy cream, sour cream, butter, parsley, salt, and pepper to the bowl. Use a hand mixer or stir until well combined.
- Add ¾ cup of cheddar cheese and the chopped bacon (you can reserve one tablespoon of bacon for garnishing later if desired). Then, stir until the cheese and bacon are well combined with the other ingredients.
- Spread the potato mixture in the casserole dish. Then, top with the remaining cheese and bacon.
- Return the casserole to the oven and cook for 20 to 30 minutes, until the cheese on top is melted.
Notes
- Make sure that the potatoes are tender once they’re out of the oven from the first bake to make them easier to mix with other ingredients.
- Be creative with the toppings. Incorporate other types of cheese or add some extra garnish, such as cooked bacon or green onions.
Nutrition
Calories: 486kcal | Carbohydrates: 33g | Protein: 12g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 821mg | Potassium: 808mg | Fiber: 2g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 10mg | Calcium: 215mg | Iron: 2mg