Best Paula Deens Twice Baked Potato Casserole Recipes

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PAULA DEEN'S MASHED BAKED POTATO CASSEROLE



Paula Deen's Mashed Baked Potato Casserole image

Make and share this Paula Deen's Mashed Baked Potato Casserole recipe from Food.com.

Provided by diner524

Categories     Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups frozen hash browns
7 5/8 ounces instant mashed potatoes with butter and herbs
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup monterey jack cheese, shredded
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups French fried onion rings

Steps:

  • Preheat oven to 350 degrees F.
  • Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

This casserole is pure greatness. It is not light on calories, but when you are ready to pull out all the stops, serve this. Definitely a potluck pleaser!

Provided by LizP5885

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

8 medium size baking potatoes (4lbs)
2 cups shredded cheddar cheese, Divided
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup butter, melted
2 garlic cloves, minced
1 tablespoon chopped fresh chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices cooked bacon, crumbled
1/2 cup chopped fresh chives

Steps:

  • Peel potatoes and boil until soft.
  • Coarsely mash pulp with potato masher.
  • Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper.
  • Spoon into a lightly greases 13 - x- 9 inch baking dish.
  • Bake @ 350 for 30 minutes or until thouroughly heated.
  • Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.

Nutrition Facts : Calories 605.5, Fat 46.5, SaturatedFat 28.5, Cholesterol 126.4, Sodium 960.6, Carbohydrate 32.3, Fiber 2.6, Sugar 1.6, Protein 16.6

LOADED BAKED POTATO CASSEROLE (PAULA DEEN) RECIPE - (4.4/5)



Loaded Baked Potato Casserole (Paula Deen) Recipe - (4.4/5) image

Provided by KDCooks

Number Of Ingredients 8

2 packages (24-ounce) refrigerated Simply Potatoes Traditional Mashed Potatoes
1/2 package (8-ounce) Philadelphia Cream Cheese
3/4 teaspoon ground black pepper
3 1/2 cups shredded rotisserie chicken breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 package (12 ounce) fresh broccoli florets, divided
6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided

Steps:

  • Preheat oven to 375º. Grease a 13×9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes. In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1¾ cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1¾ cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese. Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.

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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