Twice-Baked-Potato Casserole
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Active Time
30 minutes (plus more if making potato crisps)
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Total Time
2 hours 30 minutes (plus more if making potato crisps)
If you’re a fan oftwice-baked potatoes, this Twice-Baked-Potato Casserole recipe is just for you. Made by mashing roasted potatoes with all of the typical ingredients that go into a twice-baked potato, it manages to capture all of the best parts of the beloved side dish in a format fit for a crowd, whether you’re hostingThanksgivingor simply gathering your crew for Sunday dinner. A creamy mixture of mashed potatoes bolstered with an army of dairy (includingsour cream, cream cheese, butter, and cream) and studded with scallions and crispy bacon bits is baked in either abaking dishor largeskilletuntil the top is burnished and golden.
It’s delicious served as is but even better when topped with crispy potato skins that mimic the crunchy shell of the classic. To make them, the reserved peels from the potatoes used to make the filling are soaked in water, then quickly fried and scattered over the casserole. While this step is optional, it’s highly recommended. The potato crisps create a dramatic presentation and provide welcome texture against the creamy potato filling. It’s also a great way to use up food scraps that would otherwise go to waste. You’ll have just enough time to fry up the potato skins while the casserole is baking.
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What you’ll need
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Deep Fry / Candy Thermometer
$37 $24 At Amazon
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Vegetable Peeler
$19 At Amazon
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Chef's Knife
$41 At Amazon
Ingredients
8–10 servings
Step 1
Place a rack in middle of oven; preheat to 375°. Peel4 lb. russet potatoes (about 8 medium), scrubbed, reserving peels if making crispy potato skins. Cut potatoes into 1" pieces and arrange in a single layer on a rimmed baking sheet. Sprinkle2 Tbsp. extra-virgin olive oil,1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and1½ tsp. freshly ground pepperover and toss to coat. Tightly cover with foil and bake until potatoes can be easily pierced with a butter knife without any resistance, 60–75 minutes.
Step 2
Meanwhile, heat a dry large skillet over medium. Cook12 oz. thick-cut bacon slices (about 8), cut into 1" pieces, , stirring often, until browned and crisp, 7–10 minutes. Using a slotted spoon, transfer to paper towels to drain. Let cool, then finely chop.
Step 3
Immediately transfer potatoes to a large bowl (leave oven on). Add bacon,12 oz. sharp white cheddar, coarsely grated (about 3 cups),4 oz. cream cheese, cut into ½" pieces,1¼ cups heavy cream,½ cup (1 stick) unsalted butter, cut into ½" pieces,⅓ cup sour cream,1¼ cups finely chopped scallions (from about 1 bunch), and2 tsp. garlic powder。使用马铃薯搅碎机,粉碎直到最多ly smooth (some lumps are okay). Taste and season with more salt and pepper if needed.
Step 4
Transfer potato mixture to a large ovenproof rondeau, 12" skillet, or 13x9" baking dish, spread into an even layer, and place on a clean rimmed baking sheet. Bake until top is golden brown, 30–40 minutes.
Step 5
Meanwhile, if making the crisped potato skins, place reserved potato peels in a medium bowl and pour in cold water to cover. Soak 15 minutes, then drain and pat dry.
Step 6
Heat6 cups vegetable oilin a large Dutch oven or other heavy pot fitted with a deep-fry thermometer over medium until thermometer registers 350°. Working in 2 or 3 batches, fry potato skins until crisp and golden brown, about 4 minutes per batch. Using a slotted spoon, transfer potato skins to a wire rack set inside another rimmed baking sheet to drain and immediately season with salt. Let cool.
Step 7
Top casserole withthinly sliced scallionsand crisp potato skins (if using) just before serving.
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Back to TopOMG...yummers!
bronxqban
California, USA
9/22/2023
