I’ve been in the kitchen since I woke up. Okay okay I’ll admit I did take a few breaks here and there to play “trains” with my almost three year old son after I picked him up from school. Luckily he goes to school till the early afternoon so I was able to get a lot done! I dropped him off in the morning and then came back home immediately. I then put a massive old t-shit on and started jamming to an upbeat playlist through the speakers. I always play music in the kitchen while I cook. I swear it’s almost therapeutic for me. It puts me in a mood to be creative and keeps me dancing through the kitchen till I’m done. It’s about 8pm Atlanta time now and I’m finally sitting down to write a post for all of you. My goodness I am exhausted…but also so happy I got so much work done. These potatoes were first on the list today! I went shopping for all my thanksgiving friendly recipes yesterday and I think these fit in perfectly next to a juicy turkey and some stuffing.
You have to have potatoes on thanksgiving. It’s a must! This twice baked potato casserole is loaded with all the good stuff. Crispy hickory smoked bacon, sour cream, salty butter, scallions, and sharp cheddar cheese make this casserole impossible to deny. Between all the other dishes on thanksgiving day, you will definitely scoop a big heaping portion of this on your already packed plate. Like I said, they are irresistible. I love a good twice baked potato, I think everyone does. This dish packs in all those twice baked potato vibes without all the hard work of packing each individual potato skin. Oh my this casserole is so delicious!! I can’t deny it, these are some of my favorite potatoes I make. I mean come on…there’s cheese, bacon and butter in them. What’s not to love?!
Later on in the week I’ll compile all my thanksgiving recipes and this recipe will definitely make the cut! It’s too good not to make! Your whole family will love it, I promise!
LOADED TWICE BAKED POTATO CASSEROLE
Prep time: 5 minutes
Cook time: 1 hour
Total time: 1 hour 5 minutes
5-6 medium sized russet potatoes, washed
3/4 cup sour cream
1 cup salted butter, softened (two sticks)
1.25 cups scallions, sliced very thin
3 cups sharp cheddar
1/4 cup heavy cream
8 pieces thick cut hickory smoked bacon, cooked crispy and cut into pieces
1 tbsp kosher salt
1 tbsp ground black pepper
Preheat oven to 450 degrees F.
Place potatoes on the center rack and cook for about 45 minutes to an hour, or until cooked and very soft and tender to the touch.
Remove potatoes from the oven. Slice in half and remove the centers into a large bowl. Discard the skin.
In a large bowl combine potatoes, butter, sour cream, heavy cream, 2 cups cheddar cheese, 1 cup scallions, 5 pieces chopped bacon, kosher salt and pepper. Mash with a potato masher until potatoes are creamy and cheese and butter are melted and combined.
Preheat oven to 425 degrees F.
Transfer potatoes to a 10×12 baking dish. Sprinkle the remaining 1 cup of cheddar cheese and 3 pieces of bacon on top. Cook for about 12-15 minutes till potatoes are bubbling and cheese is melted on top.
Remove from the oven and sprinkle remaining 1/4 cup scallions on top. Serve warm.