Loaded Twice Baked Potato Casserole brings together all the wonderful ingredients of a loaded baked potato in an easy to make casserole! As a bonus the preparation and cleanup can be completed prior to serving by making this casserole ahead of time. When dinner time arrives, just sit back and enjoy the potato casserole! A perfect casserole for the holiday season!!
Potato and Cheese Selection
Selecting the right potato is important since it is the main ingredient in our Loaded Twice Baked Potato Casserole. I used Yukon Gold since my approach is to make mashed potatoes over baking the potatoes. It is an excellent choice for mashed potatoes since they will not become mushy and have a buttery taste. If you are going to make baked potatoes and scoop out the flesh, then consider a Russet potato with its thicker skin that keeps the inside potato fluffy. Bon Appetit’s article on Mashed Potatoes describes the type of potato needed for mashed potato versus baked potato.
Using Kerrygold Cheese is a perfect compliment to this Loaded Twice Baked Potato Casserole. My selection included Skellig and Reserve Cheddar – made from the finest milk of Ireland’s grass-fed cows. Skellig is a hard crumbly cheese with a sharp, rich flavor that also has a granular texture. Reserve Cheddar is a smooth, rich Cheddar Cheese with a sharp, strong flavor that comes from an extra year of aging. And don’t forget to use Kerrygold Butter!
Make Ahead Twice Baked Potato Casserole
There are two ways to approach cooking the potatoes for our Loaded Twice Baked Potato Casserole. My preference is to peel, cube and boil the potatoes instead of the traditional method of baking the potatoes and then scooping out the flesh. Start with a 5 pound bag of Yukon Gold potatoes – after peeled you have about 4 pounds – give or take. Cube the potatoes to the same size for even cooking, add them to a pot of cold water, cover and bring to a boil. Once the water starts to boil remove the lid, add salt and cook until fork tender, about 10 minutes. (Removing the lid once the water comes to a boil reduces the potatoes from boiling over because of the starch.) Once tender, drain the potatoes and then place back into the pot and heat for a minute to remove any excess water.
Preparing the Casserole
Place the cooked potatoes into a large mixing bowl and blend until smooth or to desired texture. Scrape down the bowl multiple times to ensure all the potatoes are blended. Add the salt and butter blending with the potatoes. Blend in the milk followed by mixing in small amounts of sour cream and cream cheese. It is important to take time to incorporate each ingredient before adding more to evenly distribute. Lastly blend in the grated cheese and chives. At this point, take a taste test to see if you need to add more salt or other ingredients. One last check is to determine if you want to add more milk. Perhaps the casserole is too thick and if so add a little more milk.
Spoon the prepared potatoes into a large casserole or two small casseroles. Top with cheese and chives, cover with aluminum foil and place in the oven. Once it is heated through, top with crumbled cooked bacon, fresh chives and green onions for even more great flavors!
Can you make twice baked potato casserole ahead of time?
Loaded Twice Baked Potato Casserole can be prepared in three stages. Two days before serving, peel and cube the potatoes. Place in cold water, cover with clear plastic wrap and place in the refrigerator. The next day, drain and rinse the potatoes to remove any starch. Follow the above directions except for baking. Cover the casserole with foil placing in the refrigerator. When ready to serve the casserole, remove from the refrigerator while the oven is preheating. Bake until desired temperature and then top with crumbled cooked bacon, fresh chives and green onions! Serve and enjoy!
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Loaded Twice Baked Potato Casserole
- Cutting board and knife
- Large saucepan with lid
- Mixing bowl and mixer (ie., stand up mixer or hand mixer)
- Draining colander
- Cheese grater
- Large casserole or two small casseroles
- 4 pounds Yukon Gold Potatoes peeled and quartered
- Dash Salt
- 2 tsp Salt
- 3 tbsp Kerrygold Butter softened
- 1/3 Cup Milk 2%
- 1 Cup Sour Cream
- 8 ounces Cream Cheese softened
- 1 Cup Kerrygold Skellig Cheese grated
- 2 tbsp Chives
- 2 tbsp Kerrygold Reserve Cheddar
- 4 slices Bacon
- Fresh Green Onions
- Fresh Chives
Making the Casserole
- Scrub the potatoes clean. Peel, cube and rinse the potatoes.
- Add potatoes to a large saucepan. Cover with cold water.
- Place on stovetop, cover bringing to a boil.
- Once they start to boil, remove cover reducing heat to medium to medium-high.
- Add a dash of salt and stir.
- Periodically check the potatoes for tenderness. About 5 to 10 minutes depending upon the potatoes and heat level of the burner.
- Drain potatoes in a colander.
- Add potatoes to a large mixing bowl.
- In a stand up mixer, beat potatoes until smooth.
- Add salt and butter, blending until incorporated.
- Add milk, sour cream, cream cheese in small amounts blending before adding more.
- Blend in cheese and chives.
- Place in a large casserole or two small casseroles.
- Top with Kerrygold Reserve Cheddar Cheese and Chives.
- Cover with foil.
Baking the Casserole
- Bake in a preheated 400 degree oven for 20 to 30 minutes.
- Bake uncovered for 5 to 10 minutes if you would like a browner appearance.
- Top with crumbled cooked Bacon, Fresh Green Onions, and Fresh Chives!