The Best Loaded Twice Baked Potato Casserole Recipe

hopewellheights

4 months ago

This is the easiest, most delicious twice-baked potato casserole made with simple ingredients and topped with lots of cheese!

This recipe, like so many others here on my blog, is a result of wanting a delicious meal but not having the time or energy to do a ton of dishes and get really fancy. Twice-baked potatoes are a favorite in my home and were requested one night recently when the baby was really fussy and I only had one free hand. I knew scooping the centers out of the potato skins and mixing up filling wasn’t going to happen, so I improvised, smashed my baked potatoes up with a fork, topped them with the fixins’, put them back in the oven, and served them up hot. They were a hit!

Turning anything and everything into casserole form is a Midwest specialty I’m glad to say I’ve mastered lol. This is such an easy casserole dish to throw together on busy nights or to bring to gatherings. I’ve made it half a dozen times since and they’ve earned a permanent spot on our menu as one of our favorite recipes. I hope you enjoy them too!

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Why You’ll Love This Recipe

This is a one-pot, or shall I say – one-skillet meal. So you won’t have a ton of dishes, just a skillet, a knife, and a fork is all you need! For this reason alone, this is one of my favorite potato recipes.
You can modify this recipe to be as simple as you want or you can layer on as many of your favorite potato toppings as you can think of like sour cream, green onions, bacon bits, etc.
This twice-baked potato casserole recipe is really good leftover, so if you make a big skillet full you’ll have a side dish that should last a few meals.

Spend the day with me in my homestead kitchen talking about life as a food blogger with lots of kids while I make these twice-baked potatoes!

What You’ll Need

INGREDIENTS

8 russet potatoes
2 tablespoons olive oil
2 teaspoons salt, divided
1 teaspoon black pepper, divided
8 tablespoons (1 stick) butter
2 cups shredded cheddar cheese
chives or green onions

TOOLS

10-inch cast iron skillet or baking sheet

fork or potato masher

Step-By-Step Instructions

Preheat the oven to 400F.
Wash and rinse 8 medium-sized russet potatoes and poke a few holes in them with a fork.
Place the potatoes in a large cast-iron skillet or baking sheet, drizzle olive oil to coat them, then sprinkle 1 teaspoon salt and half a teaspoon of black pepper over the potatoes. Bake for 25 minutes, then flip the potatoes and bake for another 20 minutes or until they are fork-tender.

While the potatoes are hot out of the oven, leave them in the hot skillet in cut them in half with a knife. Then use a fork or potato masher to mash them up a bit. Sprinkle with the remaining teaspoon of salt and half a teaspoon of black pepper.

Cut the stick of butter up into cubes and scatter them over top of the mashed-up potatoes. Sprinkle with cheese, chives, and any other toppings you choose.

Return to the oven and bake for another 10-15 minutes at 400F or until cheese is melted. Serve hot.

FAQ

Can I use red potatoes for twice baked potato casserole?

Yes, you can use red potatoes for twice baked potato casserole and they will work just fine. However, if you’re making traditional twice baked potatoes then red potatoes aren’t the best option because the skins are very thin.

Can I make this loaded potato casserole in advance and freeze it?

Yes, this is the perfect dish to make in advance and freeze for later. Just prepare

Tips

If you want to make traditional twice baked potatoes, just follow this recipe but scoop the insides of the baked potatoes out, mix them in a large bowl with 8 oz cream cheese and a half cup of heavy cream as well as the + salt, pepper, and garlic powder, then return the mixture to the skins and proceed by topping with butter, cheese, chives and then bake!

Storage

Store twice baked potato casserole in an airtight container or in the baking dish covered with plastic wrap or aluminum foil in the fridge for up to 5 days or in the freezer for up to 3 months. Allow it to come to room temperature and reheat covered in the oven at 350F for 30 minutes or on the stovetop on low heat until warmed through.

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