Twice Baked Potato Casserole with Potato Chip Crust
Twice Baked Potato Casserole takes the flavors of loaded mashed potatoes and stuffs them into a delicious casserole topped with crunchy potato chips.
Course: Side Dish
Keyword: twice baked potato casserole
1 1/2poundsrusset potatoesabout 4 medium
2cupsfreshly shredded cheddar cheesedivided
1/2cupgrated Parmesan Cheese
1/2cup1 stick butter, softened to room temperature (not melted)
1/2cupcrushed potato chipsI prefer Kettle Brand
Salt and pepper to taste
Bake potatoes in a 400 degree oven for about 45 minutes. Test doneness by piercing with a fork or sharp knife. (Alternatively, cook potatoes in the microwave - scrub clean and pierce each potato a couple of times with a fork. Microwave on high for 10-11 minutes)
Use a dish towel to handle potatoes, slice in half and scoop the flesh out into a stand mixer (or large bowl).
Salt the potatoes and stir with the whisk attachment to break up large pieces and evenly salt potatoes.
Add milk, sour cream, butter, garlic powder, bacon (reserve a tablespoon for topping), green onions (reserve a tablespoon of greens for topping), Parmesan and 1 1/4 cup of cheddar cheese. Stir with whisk attachment for 30 seconds just to combine ingredients. Do not over mix or potatoes will become starchy, like glue.
Spoon mixture into an 8" or 9" baking dish. Top with remaining cheddar cheese, potato chips, and reserved bacon and chives.
Bake in preheated 400 degree oven for about 10 minutes or until cheese is completely melted and potatoes are heated through. Turn the broiler to high and broil the top for about 2-3 minutes to brown the potato chip. Watch closely as they can burn quickly.
*This recipe can be prepared the night before and refrigerated. Cooking time will be longer, about 30-40 minutes or until potatoes are warmed through.