LOADED TWICE BAKED POTATO CASSEROLE

skillet with potato casserole and serving spoon

INGREDIENTS

6 medium russet potatoes (about 3 1/4 lbs.)
2 tbsp. extra-virgin olive oil
4 oz. cream cheese (room temp)
3 tbsp. unsalted butter (room temp)
2 cups shredded cheddar
1 cup sour cream
1/4 cup whole milk
3/4 tsp. garlic powder 
6 scallions (sliced)
1/2 cup fresh cilantro leaves (chopped)
8 slices cooked bacon (crumbled)
Freshly ground black pepper
Kosher salt 

METHOD

1. Preheat the oven to 400 degrees and space out oven racks.
2. Bake potatoes directly on oven racks until tender (about 1 hour). Remove and let cool slightly. Then cut the potatoes in half and scoop insides out into a large bowl.
3. Slice the potato skins into thin strips and toss with oil, salt, and pepper. Place on a rimmed baking sheet.
4. Mash the cream cheese and butter into the warm potato until combined and season generously with salt and pepper. Stir in cheddar, sour cream, milk, 1/2 of the sliced scallion, and garlic powder. Use spatula to evenly scrape the potato mixture into an 8-by-8 inch baking dish.
5. Bake casserole on top rack and potato skins on bottom rack, until casserole top is light golden and skins are crisp (about 20 minutes).
6. Let casserole cool 10 minutes and top with crispy skins, scallion, cilantro, and bacon. Serve with a glass of our Campo Viejo Red Blend.

 

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