This recipe came out of necessity. Trish over at Mom on Timeout came up with this after her husband informed her that he needed to bring a potato salad for this potluck TOMORROW. I still feel badly for all those times I did the “need it by tomorrow” to my mom. Sorry, Mom!
Instead of making a potato salad, however, Trish decided on this loaded potato casserole, which is essentially just a twice baked potato. Perfection!
Twice baking a potato turns it into something creamy and magical. Not only is the potato light and creamy, but it also has the added bonus of fun toppings such as cheese and bacon. I mean, after all, who doesn’t love cheese and bacon?? A perfect get out of jail free card for any potluck!
Thanks to Trish at Mom on Timeout for this recipe!
- 8 medium potatoes, scrubbed and dried
- 2 Tbls olive oil
- 1 Tbls kosher salt
- ¾ pound sliced bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- ¾ cup mayonnaise
- ½ cup sour cream
- 5-6 green onions, sliced
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Rub potatoes with olive oil and salt and place on baking sheet.
- Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
- Let cool for 15 minutes.
- Preheat oven to 350 degrees.
- Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
- Stir in mayonnaise and sour cream.
- Set aside ⅓ cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
- Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
- Top with remaining sliced green onions and serve.