Wednesday, August 22, 2012

Cheesy Loaded Twice-Baked Potato Casserole

A cheesy potato casserole, made with potatoes that are baked twice, and including all my favorite loaded baked potato ingredients - bacon, butter, sour cream, cheddar cheese and green onion - all in a simple casserole form.

Cheesy Loaded Twice-Baked Potato Casserole

Y'all pretty much know by now how I feel about potatoes. Being married to a meat and potatoes man, they are certainly a pantry staple in this house, making a regular appearance on the supper plate in some form. Truth is, being a lover of carbs, I love them too, and pretty much any way you can make them - including casseroles like this, that center around potatoes.

Recipes very similar to this casserole can be found everywhere, but mostly they come in a mashed potato form. When I set out to make my version though, I had some specifics in mind that I wanted it to have.

I was trying to recreate something akin to the taste of the cheesy potato casserole I had before at a local Stonewall's BBQ restaurant. Their casserole had more texture to it, and I wanted mine to be similar to that. Although their version is likely made with smoked potatoes, I also wanted my home version to have the unique flavor that only comes from a potato being twice-baked. And last, I wanted it to have the flavor elements of my favorite version of a loaded baked potato - butter, sour cream, cheddar cheese, bacon and green onion - all the goodies we love to indulge in every once in awhile. It took me a few times to get it right where I wanted it, but in the end, it was sure worth the extra cooking remakes and calories.

To make it even easier, plan this recipe to follow that steak and baked potato supper, baking extra potatoes just for this casserole. You could also simply bake some potatoes ahead and let them chill in the fridge until you need them.

This casserole is ideal as a side dish for any potluck, church supper, or even for your upcoming Labor Day cookout, though you'll probably want to double it, since I've written it here for more of a supper size serving of 4 to 6. Here's how to make it.

I used some medium sized, scrubbed, but unpeeled, red skinned potatoes. Drizzle them with a little oil, sprinkle with some salt and bake at 400 degrees F until tender, about 45 minutes or so. Let them cool, cut in half lengthwise, and slice.


While the potatoes are baking, cook 4 slices of bacon to crisp and once cooled, chop it up, setting aside about half to use as a garnish. When you're ready to bake the casserole, preheat the oven to 350 degrees F and butter an 8 x 8 inch casserole. Add 1 cup of Cheddar cheese to the potatoes, plus half of the bacon and 2 green onions, sliced, but saving a big pinch of the green onion for garnish. Toss everything together.


For the sauce, whisk together 1 small can of evaporated milk, a cup of sour cream and 1/2 stick of butter that has been melted and cooled. Add parsley, garlic salt and pepper and whisk that in.


Pour mixture over the potatoes and gently toss to coat.


Use a potato masher to break down some of the slices to desired texture. Some people completely mash the potatoes, but I left them mostly whole slices.


Turn out into the prepared baking dish, cover with foil and bake at 350 degrees F for 40 minutes or until heated through.


Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted about 5 minutes.


Garnish top with remaining bacon and green onion.


Dig in!


Recipe: Cheesy Loaded Twice-Baked Potato Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

Ingredients
  • 2 pounds of red skinned potatoes, about 10 medium, baked
  • Olive oil
  • Kosher salt, to taste
  • 4 slices bacon, cooked and crumbled, divided
  • 1 (5 ounce) can of evaporated milk
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 1-1/2 cups of shredded Cheddar cheese, divided
  • 2 green onions, sliced, reserve a teaspoon for garnish
  • 1 teaspoon of chopped fresh parsley
  • 1/2 teaspoon of garlic salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
Instructions

Preheat oven to 400 degrees F. Scrub potatoes, puncture each with a knife to vent, toss with olive oil and salt and place on a pan. Bake at 400 degrees F for 45 minutes or until tender. Meanwhile, cook the bacon to crisp; set aside, chop once cooled, reserving half for garnish; set aside. Set potatoes aside until cool enough to handle, then slice in half lengthwise, then into half rounds about 1/4 to 1/2-inch thick. Place into a large bowl. Add 1 cup of the Cheddar cheese and half of the bacon. Set aside a big pinch of the green onion for garnish and add the rest to the potatoes; toss.

When ready to bake, preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside. Blend together the evaporated milk, sour cream and melted butter. Add parsley, garlic salt and pepper. Pour mixture over the potatoes and gently toss. Use a potato masher to break down the chunks to desired texture. Turn out into the prepared baking dish, cover and bake at 350 degrees F for 40 minutes or until heated through. Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes. Garnish top with remaining bacon and green onion. Serve immediately.

Cook's Notes: Double for a cookout, potluck or church supper. Leftover baked potatoes are perfect for this, so if you're already baking some, bake extra, or bake the potatoes ahead to save time. Also good for smoked potatoes.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on August 22, 2012
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63 comments:

  1. I just died. It's not even 10 am here and I really want a big bowl of this.

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    1. Oh goodness, that made me literally laugh out loud!! Thanks & enjoy!

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  2. Perfect 1st day of school indulgence for my niece who loves everything cheesy and potato-ey!

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  3. Yum, I love all tator dishes, but this has got to be the best. Great job Mary- (and here I started a diet too, sigh).

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  4. OH MY WORD!!!! I'm starving now! Thanks for the recipe... pinning it on interest, now!

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  5. Mary, that sounds great! It reminds me of party food with all of the raucous colors and flavors packed in there.

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  6. yum! may have to make this weekend.

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    1. Hope that you enjoy it Connie - thanks for stopping by!

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  7. I don't want potatoes for every meal but once a day would be okay and this would sure work for one of them. And I can especially see it the next morning topped with an egg or two.

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  8. This looks so rich and delicious! I'm sure my family will love it!

    Thanks for another winner.

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  9. How do you think this would work if I didn't use the sour cream? If the flavor isn't strong I would try it, but if I could actually taste the sour cream in it, I think I would have to omit it. Would I have to add something else to replace it?

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    1. Can't say really - I wanted the taste of a loaded baked potato so I included it when I wrote the dressing & haven't made any adaptations without it! You could try Greek yogurt I'd think, maybe even mayonnaise, but I really can't attest to either of those - sorry!

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    2. It will taste just fine without Sour Cream!

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  10. OMG yum...I want this right now.

    Erin - ekcantcook.blogspot.com

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  11. I have Yukon golds so I'm will try them in this dish. This is going to knock the socks off my man friend next time he comes for supper! I live alone so I will have to reduce the recipe when I prepare it for myself. Man I wish potatoes were freezable!

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    1. Sometimes you can get away with freezing casseroles, but I haven't tried this one ... yet! I'll update if I do. Hope your fella likes this & if you decide to make up the whole casserole and freeze any leftovers, let us know how it reheats!

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  12. This is going to knock the socks off my man-friend next time he comes for supper. It's all of his favorite things in one dish. I live alone so I'll have to reduce the recipe when I cook it for myself. Man I wish potatoes were freezer friendly!

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  13. Oh wow! Can't wait to try this. Stopping by from pinterest. :)

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  14. Sounds delish! Could I sub milk or half/half for the evap milk??

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    1. Hi Dusty! You could, though I'd use less if I was substituting, since evaporated milk is really just a concentrated milk product that has had half of the water removed. I like the creaminess it adds, especially with potatoes. You don't want the potatoes too soupy, so use the photos as a guide!

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  15. Ohhhhhhh MMMMMMMMMMM GGGGGGGGG, this looks heavenly. I think I want to try this, looks much better than my cheesy ham/potatoes I make... My tummy is growling looking at this dish..

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  16. I was wondering if I double it for Christmas day, does it need to be baked longer??

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    1. If you use a longer casserole dish like a 9 x 13 no, but check it in the center at 40 minutes to make sure it's heated all the way through. If you used a square deep casserole you may need just a bit more time but not much. Enjoy Andrea & Merry Christmas!!

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    2. Thanks! Merry Christmas to you, too!

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  17. I just made this recipe tonight & let me tell ya, It was a HUGE hit !! I have got to say, I will be making this again !! (: One lil problem though, in the photo description you have garlic salt as being added to the milk & sour cream mixture, but in the actual list of ingredients you have garlic powder listed. I used the garlic salt & the recipe turned out amazing. I don't know if there would a difference or not, but I guess the next time I make it I'll use the garlic powder to find out. Thanks for sharing this wonderful recipe !! (:

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    1. Oh thanks Tracy - didn't even catch that. You chose the right one, it should all read garlic salt. I'm so glad that you enjoyed the recipe - thanks so much for stopping back by to let me know! Happy New Year!!

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    2. No need for 2 comments so I deleted the second one. I was just a lil confused on which one to use (garlic salt or the powder). Have a Happy, Blessed & Prosperous New Year & PLEASE keep your wonderful recipes coming !! (:

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    3. Thanks so much for letting me know Tracy! I usually work late late at night & didn't even notice that. I appreciate you telling me!! Happy New Year to you too!!

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  18. My daughter is home from college and misses cooking so she made us these tonight to go with our hamburgers. I swear, we may never make another potato dish ever...these were so, so good! Many thanks from the four of us in Colorado! :)

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    1. You're welcome Meg - so glad that it was a hit!!

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  19. My daughter is home from college and misses cooking so she made these potatoes tonight to go along with our hamburgers. I swear, we may never go back to eating any other kind...these were that delicious! Thank you from the four of us in Colorado! :)

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  20. My Mom made this for a big family dinner with filets & chicken breasts. Of course, we added some extra bacon & cheese. It was awesome!!! Everyone loved it! Thanks!

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    1. You're welcome - I'm so glad everybody enjoyed it!

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  21. I really want to make this...maybe with a little less sour cream since I'm not a big fan. Your recipes always leave me drooling on my keyboard!!

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    1. Thanks Linda! I hope you find this one drool-worthy too!!

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  22. Wowza, I made this for a church pot luck and people RAVED about it. It was so delicious! I add a wee bit more bacon and use this as a main dish for myself!

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    1. I'm so happy to hear that & thank you so much for taking the time to stop back by and let me know it was well received!! I really do appreciate that, thanks!

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  23. I made this for a church pot luck and people RAVED about it! I add a we bit more bacon and use this as a main dish for myself.

    (the downside is that I'll have a hard time topping this at the next potluck!)

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  24. Oh my - how divine! I will be subbing this instead of my regular recipe this weekend and I have a feeling this one will become my new regular! Quick question - I want to bring this to work one morning for breakfast - it needs to feed about 20 people. Can I whip this up the night before and cook it in a roaster pan?

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    1. Depending on the size, you'll probably need at least 4x this recipe for a roaster. Do you want to just assemble it the night before? Or assemble and bake it also? If you only want to assemble then bake in the morning, while you could blend the liquid ingredients and refrigerate, I would wait to pour it over the potatoes until right before baking just so that the potatoes don't absorb too much of the liquid. You'll probably need to let it rest at room temperature though because of the butter, or you could just wait to whisk that together until the morning too, right before baking. Hope that helps!

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  25. I just pinned this and I am dying to try it. I have two new recipes I am trying today and tomorrow but I think I am making this one Wednesday! It looks so good. Thanks for sharing!

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  26. Thank you for sharing this recipe. I have two recipes I am trying out today and tomorrow but I think this is the dish I am going to be making on Wednesday. It looks delicious and I cannot wait to make it. I know it is going to be a hit for my family!

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  27. Hi Mary! I made this today for a meal at a church to feed a family before a funeral. I doubled the recipe and actually all of it wouldn't fit into the disposable pan so I put a small amount in a tiny casserole dish for my family for supper. I haven't heard how the folks at church liked it, but we LOVED it! My 8-yr old picky eater gobbled it down! Score!! Thanks for another winning recipe!

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    1. You're welcome Dorothy and thanks so much for letting me know your family enjoyed it!

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  28. I had the supplies on hand to make these with Easter dinner. But my friend's son passed away and I decided to throw an after funeral luncheon for the family. I hate trying out a new recipe on guests but this just looked like good old comfort food. It was! My friend, her family and guests raved about them and asked for the recipe. I will certainly be making these again on Easter. Thank you for sharing your recipe and putting a little happy on a very sad day.

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    1. You're welcome & thank you for sharing the recipe. Please accept my condolences for the passing of your friend's son. I can't imagine how difficult that must be for her.

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  29. Hi Mary, I made your recipe for the cheesy potato casserole last nite for supper, it was fantastic!!!! Hubby even said it was good. I told him it was another one of your good recipes, just like the chicken was. Thanks for the wonderful recipes you put here for us.

    Louise

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  30. Forgot I had this pinned...was looking through my pins for a different potatoe recipe to go with the chicken fried backstrap we are having for dinner tonight. Can't wait to try this out on my family!!!

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  31. Could you use regular milk, instead of the evaporated milk? Or maybe even a heavy whipping cream mixed in with the sour cream? What about cheese sauce, like you would use for Au graten potatoes?

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    1. I developed this recipe as written and have not ventured outside of that. While I'm sure that you could make many different adaptations to it, I always suggest when making a new recipe that you've never tried before, to make it exactly as written first, then, the next time you make it, experiment with changes. That way you have a baseline to compare your adaptations against if they don't quite work out.

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