The Best Loaded Twice Baked Potato Casserole Recipe
This is the easiest, most delicious twice-baked potato casserole made with simple ingredients and topped with lots of cheese!
Servings: 8 servings
Calories: 539kcal
Equipment
- Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
Ingredients
- 8 russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 8 tablespoons butter 1 stick
- 2 cups shredded cheddar cheese
- Chives or green onions
Instructions
- Preheat the oven to 400°F.
- 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 minutes at 400°F. Serve hot.
Notes
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.
Nutrition
Calories: 539kcal | Carbohydrates: 68g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 875mg | Potassium: 1567mg | Fiber: 5g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 253mg | Iron: 3mg
