Loaded Baked Potato Casserole

This recipe developed from my twice baked potato recipe. No one in my immediate family ever ate the skins off of their stuffed potatoes and many times some only wanted half a potato. It also wasn’t always the easiest potato to transport. So I turned my twice baked potato into a casserole and have never looked back.

I never really had a recipe for my twice baked potatoes, I would just toss in everything we liked (cheese, bacon, sour cream, butter) season them up, taste, and then fill the skins. My casserole started the same but when I got repeated requests for the recipe, I had to make it while writing down measurements and quantities, along with a few simple instructions.

In full disclosure this isn’t a traditional “recipe” but more of a guideline to follow. I hope you can use this to make something that is truly your own and that will please your eaters.

Depending on how many people you are feeding this can be easily scaled down or up. The size of your potatoes really matters. If they are giant bakers I would say one potato for every two people. If they are on the smaller side I would do one less potato total than people.

The photograph is of a the smallest size Le Creuset baker (7.5” x 5”, holds approximately two cups) that I was handed down by my mom and I believe is no longer made. They make a stoneware rectangle baker that is similar in size but nothing in enameled cast iron that is this shape. I have a collection of six and they really come in handy when you are cooking for two - or even just one.

INGREDIENTS - Serves 4-6

Quantities are for 4 medium baking potatoes

4 Potatoes, scrubbed clean, dried well and pierce several times with the tip of a sharp knife

6-8 tablespoons of butter

1 cup grated cheddar cheese

1/2 cup Sour Cream

1/4 cup Real Bacon Bits (I use Hormel Real Bacon Pieces, you can cook your own and crumble but this is meant to be a quick and easy recipe)

1/2 teaspoon EACH of Onion Powder, Garlic Powder, Smoked Paprika and White Pepper

Kosher Salt to taste (start with 1-2 teaspoons)

1/4 cup (or more) of Cream/half & half/milk - use whichever you prefer

Directions

Bake potatoes until tender, about one hour, at 400 degrees.

While the potatoes bake, cut butter into chunks and put in the bottom of a large mixing bowl you will use to combine all the ingredients.

When potatoes are done, split when slightly cool & scoop out the insides into the bowl with butter. Mix and lightly smash. Add everything else and taste, adjusting seasoning & adding more milk/sour cream as needed. They should be the consistency of very creamy mashed potatoes - a little on the thin side so they don’t dry out when you bake the casserole.

Put into a greased shallow casserole and bake uncovered at 350 degrees for 45 minutes, or until slightly brown on top and bubbling around the edges.

Casserole can be made a day ahead. Cover with plastic wrap & then foil and refrigerate. Bring to room temperature before removing both plastic & foil and baking.