October 4, 2010

Twice Baked Stuffed Potato Casserole

baked, stuffedsmashed & creamy...all in one

You may think I’m really into cheese lately or that we eat it with every meal in our household as this is another recipe loaded with varying kinds. We like cheese but it is not at the top of our pyramid. I probably cook with it about three times a week. Really.

This recipe came about, as I desired a side dish for steak night, something besides our normal twice-baked potato. You know the kind I would like, one stuffed with the kitchen sink. Unlike most twice-baked potato casseroles that are nothing more than mashed potatoes using old baked spuds, I wanted the consistency more rustic, like smashed potatoes still with skins. This is a casserole that I think will go great with not only steaks, but chicken, pork roast and barbecue meats.

A combination of twice-baked potatoes, smashed potatoes, stuffed potatoes and maybe a little potato au gratin… yeah, I think that’s the best way to describe this one. Enjoy!

Twice Baked Stuffed Potato Casserole
4 or 5 large baking potatoes, washed & scrubbed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
4 oz cream cheese, softened
8 oz sour cream
1 cup shredded cheddar cheese, divided
Salt, cayenne and pepper to taste
2 ounces cubed cheese - American, Gouda, Swiss, Blue, Havarti, whatever you like
1/4 cup chopped green onions
1/2 cup small diced ham, bacon or cooked sausage (or any combination)

Pierce each potato with a fork all over the surface. Place on a baking sheet and cook in a 350 degree F. oven for an hour or until soft when squeezed. Remove and let cool enough to handle. (Place in the refrigerator to speed cooling time.)

Cut the potatoes in bite size pieces and scatter in a large oblong baking dish. Lightly season with salt and smash randomly about half of the pieces.

In a medium saucepan, melt butter and sauté onions until clear. Add garlic and flour, stir to combine and add milk stirring until thickened. Remove from heat and stir in the cream cheese, sour cream half of the shredded cheese. Season with salt, cayenne and pepper to taste.

Toss the cubed cheese, green onions and ham with the potatoes. Pour sauce over the top and with a fork, gently prod to mix. Sprinkle with the remaining shredded cheese.
Bake uncovered in a 325 degree F. oven for about 50 minutes or until bubbly and lightly brown.

Note: I also added a little grated Pecorino Romano to the top - I just couldn’t resist.


  1. what a fabulous looking potato and recipe love this cream cheese and cheddar combo drooling over here!!!!.

  2. I love that you kept the skins on. I just love the texture the skin provides (not to mention the vitamins). What could be better than this potato dish with my favorite steak and horseradish!

  3. Drick,
    I am a potato fan :) love your twice baked potato recipe. Will try this out one day. Have KIV it in my to do list :) Thanks.

  4. Now this scrumptious looking dish is just Southern comfort in a casserole! Looks divine and I can't wait to try it! Merci for sharing this great recipe, cher!

  5. Oh my gosh....this looks so good. Yeah, I'll be making it soon. In fact, steak is on the menu for this week. Thanks!

  6. OMG drick this is FAB!! I am making this tomorrow lucky me to have everything on hand, oh wow I am going to get great kuddo points for this...


  7. Holly Mother of all things wonderful in this world... I am six feet tall, really I do not want to be six feet wide...but I could so eat this all day long :) What a loaded potato!

  8. Isn't this sounds marvellous! Full of flavours.I'm salivating already. Hope you're enjoying your day, Drick.

  9. Looks delicious but this one looks challenging to me. I seldom use cheese and pottaoes in my cooking but this is probably good for friends during parties. I love sweet potatoes though :D

  10. Drick, I just fell out of my chair.

    This is ridiculous.

    This is a combination of all of my favorite things. Throw in a stout and I'm done for.

  11. Hey Drick,
    This is one chock full potato casserole, all that cheese melted into the potato is great!

  12. What a decadent dish! I'm thinking of following your recipe for Thanksgiving but I'll use sweet potatoes.

  13. Oh I love taters and loads of cheese. This sounds great Drick and I know the family will really enjoy it. The ingredients are on hand for me, can't wait to try this one.

  14. Drick, twice baked is a family favorite here. Putting it all in a casserole? Brilliant!!
    xoxo Pattie

  15. You can never have too much cheese...especially in potatoes. This sounds like a keeper.

  16. LOL, Drick. You just reminded me of an old girlfriend - not because she was twice baked, but because she loved potatoes like this so much that she'd make a week's supply every Sunday. She'd just pop one into the oven and fulfil her craving!
    Thanks for a nice comfort food and great memory!

  17. That looks delicious!

  18. With the thought that my family is really into cheese, on the borderline of obsessed, this is a perfect side dish recipe for us, I will definitely have to make this, Thanks for sharing!

  19. The cheese! You sure can make the potato look sexy!

  20. I love *anything* with melted cheese on top (or inside)... :)

  21. I wouldn't judge you if you did eat more cheese! Having grown up in the midwest, I ate my fair share of casseroles and still crave them, especially now that the weather is getting cooler. This would work great with a pork roast. Now you've got me thinking...