Loaded Twice Baked Potato Casserole
Recipe by Dinners, Dishes & Desserts.
Everything You Love About a Loaded Baked Potato, Made for a Crowd
This is the loaded baked potato, scaled up and baked into a casserole. Four pounds of russet potatoes get mashed with garlic, butter, sour cream, and cheddar, then folded with crumbled Jones Dairy Farm Dry Aged Bacon and baked until the cheese on top is golden and bubbling. It comes together in 45 minutes, works as a hearty side or a standalone dinner, and disappears fast. Swap in Jones All Natural Pork Sausage Roll if you want to change it up.
Ingredients
- 4 pounds russet potatoes, peeled and chopped into cubes
- 4 cloves garlic, mashed
- 5 tablespoons butter
- 1/2 – 1 cup heavy cream or milk, to taste
- 2 cups shredded cheddar cheese, divided
- 1 (12 oz.) package Jones Dairy Farm Dry Aged Bacon, cooked and crumbled
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1/4 cup green onions, finely chopped
Directions
Add potatoes and garlic to large pot and fill with water, so potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain.
Preheat oven to 350˚F.
Mash potatoes; stir in butter, sour cream and heavy cream. Mash to desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese and bacon (reserve some for topping).
Pour into 9×13-inch baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes, until hot and cheese is melted.
Note: Jones Dairy Farm No Sugar All Natural Pork Sausage Roll can be substituted for bacon.
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