Best Loaded Baked Potato Skins Casserole Recipes

EASY LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
• Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
• Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

LOADED POTATO SKIN CASSEROLE

Steps:

• Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
• Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
• Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
• Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
• Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

LOADED BAKED POTATO SKIN CUPS

Steps:

• Preheat the oven to 425 degrees F.
• Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
• Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
• When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
• Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
• Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
• Top with the sour cream, bacon and chives and serve.

LOADED BAKED POTATO-SKINS CASSEROLE

Steps:

• Butter bottom & sides of casserole dish.
• Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
• Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix). Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
• Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients, use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
• Bake approximately 40-45 minutes and cheese turns a golden brown.
• Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted -- a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :).
• *Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.

LOADED BAKED POTATO SKINS RECIPE

Steps:

• Heat oven to 475 degrees F.
• Cut baked potatoes in half lengthwise.
• Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
• Place potatoes skins on a greased baking sheet.
• In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
• Brush over both sides of skins.
• Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
• Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
• Top with sour cream and onions.
• Serve immediately.