Twice Baked Stuffed Potato Casserole

baked, stuffedsmashed & creamy…all in one
You may think I’m really into cheese lately or that we eat it with every meal in our household as this is another recipe loaded with varying kinds. We like cheese but it is not at the top of our pyramid. I probably cook with it about three times a week. Really.

This recipe came about, as I desired a side dish for steak night, something besides our normal twice-baked potato. You know the kind I would like, one stuffed with the kitchen sink. Unlike most twice-baked potato casseroles that are nothing more than mashed potatoes using old baked spuds, I wanted the consistency more rustic, like smashed potatoes still with skins. This is a casserole that I think will go great with not only steaks, but chicken, pork roast and barbecue meats.

A combination of twice-baked potatoes, smashed potatoes, stuffed potatoes and maybe a little potato au gratin… yeah, I think that’s the best way to describe this one. Enjoy!


Twice Baked Stuffed Potato Casserole
 
4 or 5 large baking potatoes, washed & scrubbed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
4 oz cream cheese, softened
8 oz sour cream
1 cup shredded cheddar cheese, divided
Salt, cayenne and pepper to taste
2 ounces cubed cheese – American, Gouda, Swiss, Blue, Havarti, whatever you like
1/4 cup chopped green onions
1/2 cup small diced ham, bacon or cooked sausage (or any combination)
Pierce each potato with a fork all over the surface. Place on a baking sheet and cook in a 350 degree F. oven for an hour or until soft when squeezed. Remove and let cool enough to handle. (Place in the refrigerator to speed cooling time.)

Cut the potatoes in bite size pieces and scatter in a large oblong baking dish. Lightly season with salt and smash randomly about half of the pieces.


In a medium saucepan, melt butter and sauté onions until clear. Add garlic and flour, stir to combine and add milk stirring until thickened. Remove from heat and stir in the cream cheese, sour cream half of the shredded cheese. Season with salt, cayenne and pepper to taste.

Toss the cubed cheese, green onions and ham with the potatoes. Pour sauce over the top and with a fork, gently prod to mix. Sprinkle with the remaining shredded cheese.
Bake uncovered in a 325 degree F. oven for about 50 minutes or until bubbly and lightly brown.

Note: I also added a little grated Pecorino Romano to the top – I just couldn’t resist.

21 thoughts on “Twice Baked Stuffed Potato Casserole

  1. Mother Rimmy

    I love that you kept the skins on. I just love the texture the skin provides (not to mention the vitamins). What could be better than this potato dish with my favorite steak and horseradish!

    Reply
  2. Elin

    Drick,I am a potato fan 🙂 love your twice baked potato recipe. Will try this out one day. Have KIV it in my to do list 🙂 Thanks.

    Reply
  3. Marguerite

    Now this scrumptious looking dish is just Southern comfort in a casserole! Looks divine and I can't wait to try it! Merci for sharing this great recipe, cher!

    Reply
  4. sweetlife

    OMG drick this is FAB!! I am making this tomorrow lucky me to have everything on hand, oh wow I am going to get great kuddo points for this…sweetlife

    Reply
  5. Magic of Spice

    Holly Mother of all things wonderful in this world… I am six feet tall, really I do not want to be six feet wide…but I could so eat this all day long 🙂 What a loaded potato!

    Reply
  6. MaryMoh

    Looks delicious but this one looks challenging to me. I seldom use cheese and pottaoes in my cooking but this is probably good for friends during parties. I love sweet potatoes though 😀

    Reply
  7. redkathy

    Oh I love taters and loads of cheese. This sounds great Drick and I know the family will really enjoy it. The ingredients are on hand for me, can't wait to try this one.

    Reply
  8. Sortachef

    LOL, Drick. You just reminded me of an old girlfriend – not because she was twice baked, but because she loved potatoes like this so much that she'd make a week's supply every Sunday. She'd just pop one into the oven and fulfil her craving! Thanks for a nice comfort food and great memory!

    Reply
  9. Sara

    I wouldn't judge you if you did eat more cheese! Having grown up in the midwest, I ate my fair share of casseroles and still crave them, especially now that the weather is getting cooler. This would work great with a pork roast. Now you've got me thinking…

    Reply

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