Loaded Twice Baked Potato Casserole
Try this Loaded Twice Baked Potato Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt & pepper to taste
- 1/4 cup butter
- 2 cups grated cheddar cheese
- 1/2 cup cheddar cheese
- 2 green onions thinly sliced
- 4 lbs red skinned potatoes
- 4 cloves fresh garlic
- 1 cup of sour cream (i use light)
- 1/2 cup of milk or cream (add more or less to taste)
- 4 oz cream cheese softened (i used light)
- 10 slices bacon cooked crisp and chopped or 1/2 cup of bacon
- 1 green onion sliced
- 2 slices of bacon cooked & crumbled
- Carbohydrate 43.2180124601797 g
- Cholesterol 74.1563002317563 mg
- Fat 24.6639436483626 g
- Fiber 4.89553527698671 g
- Protein 16.2495581332284 g
- Saturated Fat 15.18163820724 g
- Serving Size 1 1 serving (348g)
- Sodium 378.195255770873 mg
- Sugar 38.322477183193 g
- Trans Fat 1.92748945814333 g
- Calories 450 calories
Preheat oven to 375Wash potatoes, peel off about â…” of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.Add toppings, place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
