With just a few simple ingredients, you can create an amazing and delicious side dish. Twice Baked Potato Casserole has all the flavors of a twice baked potato in a flavorful side dish casserole.
Holy moly it’s November already. Can you believe it?? It doesn’t even feel like it this week. It’s been in the 70s and 80s this week. Definitely not get ready for holiday weather. I think that’s part of why I can’t believe Thanksgiving is at the end of this month. THIS MONTH!
Not only do I have to prepare for Thanksgiving but the hub’s birthday is at the end of the month, too. So, two special dinners in one month. For me, that’s usually some kind of special meat which is usually grilled. Yup. You guessed it! It’s almost always a ribeye or filet style steak that I cook up for dinner. I’ve made him Steak Dianne in the past, grilled steak and crab bernaise, and then there was the shallot and herb roast with Certified Angus Beef.
When the hubs cooks up a special meal, he usually makes his famous (with me at least) twice baked potatoes. When he does, there’s always left over steak, but usually not left over potatoes. They are creamy, cheesy, onion-y, bacon-y packages of delicious potato goodness. He scoops out the flesh by hand and mixes them with sour cream, milk, and butter and then stirs in the cheese, chives, and BACON! They he carefully stuffs those potatoes and bakes them until they’re all melty good.
I’m drooling. Excuse me a minute. I need a tissue. I’ve drooled in my keyboard.
Since I’m not much of a side dish person, I enlisted the ideas of the hubs. I plan the protein, but usually fall short in the side dish category. Sometimes, I completely forget to plan any at all. I’m not quite sure why. I just seem to be focused on the star of dinner and not the supporting characters.
Immediately he chimed in about the loaded baked potato casserole. Because he loves making loaded baked potatoes, it only makes sense that he wanted to make this for #SundaySupper holiday sides. We did a dry last weekend with what we had on hand. He said to me, “It needs yellow cheese. You can’t see there’s cheese on top with the white cheese.”
It was a struggle, but we got some cheese, some baking potatoes and made a second version this weekend. I know. It was rough eating this dish two weekends in a row, but it’s a sacrifice I’m willing to make for my blog and my readers. You’re welcome. #struggleisreal
For us, our holiday sides are usually the same recipes. Not that I don’t want to be creative, but when you have a good thing, you just sort of stick with it. Our holidays have broccoli cheese casserole, mashed potatoes, cornbread stuffing, green bean casserole, and sometimes Brussels sprouts. There’s usually cranberry from a can and of course gravy. We don’t usually stray much from those side dishes. One year I wanted to try some oyster stuffing, but that was a fail.
As you can see from this picture, this recipe is NOT a total fail. Just look at that yellow cheddar cheese goodness! It’s flecked with onions and bacon for added color and flavor. The hubs said, “That’s so you know what’s going to be in the casserole when you dive in!” Yeah, he’s pretty awesome.
And when you dive into this casserole, you get creamy potatoes with the slight tang of sour cream. Then there’s the cheese, of course, along with a slight hint of the smoky bacon and green onions. It takes just like a steakhouse loaded baked potato but without all that scooping the flesh out of the potato, stuffing it again, and baking it again.
What’s your family holiday side favorite recipe?
- 3 large baking potatoes (yields about 4 cups of baked potato flesh)
- 4 tablespoons butter
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 - 2 tablespoons milk
- 8 ounces sharp cheddar cheese, shredded, divided
- 2/3 cup crumbled bacon, divided
- 1/2 cup thinly sliced green onions
- 1/2 cup diagonally sliced green onions
- Preheat oven to 400.
- Wash and dry potatoes before wrapping in aluminum foil and baking for at least 1 hour or until a fork inserted into the potato comes out easily.
- Reduce the oven heat to 350.
- Allow to cool slightly before peeling the potatoes. I used a paper towel to pseudo wipe off the skin but a paring knife would work, too. Roughly chop and place in a mixing bowl with the butter and salt and pepper to taste.
- Using a hand mixer, beat the potatoes until smooth. Stir in the sour cream and milk and beat until creamy before adding half the cheese, 1/2 cup of the bacon, and the thinly sliced green onions.
- Bake at 350, covered, for 30 minutes. Remove cover and sprinkle with remaining cheese, the diagonally sliced green onions and the remaining crumbled bacon. Bake an additional 5 minutes and then broil for 5 minutes to get the cheese nice and golden.
- Cool slightly before serving.
Thank you Caroline from Caroline’s Cooking for hosting the event this week! For those that don’t know, she’s also coordinating our cranberry event the week of Thanksgiving!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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