Twice Baked Stuffed Potato Casserole

baked, stuffed, smashed & 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.