Best Loaded Oven Baked Potato Casserole Recipes

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TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 14

6 medium baked potatoes (or boiled potatoes (see below))
¼ cup butter
4 oz cream cheese (softened)
⅔ cup sour cream
½ cup milk or cream ((add more or less to taste))
½ teaspoon garlic powder
1 tablespoon fresh parsley (chopped)
2 cups cheddar cheese (shredded)
2 green onions thinly sliced
10 slices bacon (cooked & crumbled)
salt & pepper to taste
1 green onion sliced
2 slices bacon (cooked & crumbled)
½ cup cheddar cheese

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.

Nutrition Facts : Calories 443 kcal, Carbohydrate 25 g, Protein 14 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 451 mg, Fiber 1 g, Sugar 2 g, ServingSize 0.75 cups

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

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 TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

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