Double-baked Potatoes Recipe - Make it a Casserole

A double-baked potato, sometimes called a twice-baked potato, is my favorite potato side dish. If it’s one of yours, you know that it can be, at times, tedious work. Sometimes it is more time consuming than the main dish. You have to make sure that you are extremely careful when you scrape out the pulp and when you put it back in, so the potato skin doesn’t tear; otherwise, the potato will seep out onto the baking pan and create a huge mess.

Another frustration when cooking double-baked potatoes is the wasted amount of pulp. Once the ingredients are incorporated and you begin repacking the potato, a lot of it doesn’t fit back into the potato.

One evening when I was making double-baked potatoes, I had ripped nearly all of the potato skins while scooping out the pulp. The tears became larger as I began putting the potato mixture back into the skins. I decided to put the pulp into a dish and serve it like a casserole. The results were just as yummy. Since then, I always make double-baked potatoes in a casserole dish. Not only does it cut down on preparation time, it’s less tedious and there is no waste.

4 large baking potatoes

¼ cup milk

¼ cup butter

¼ cup sour cream

1 cup grated sharp cheddar cheese

8 slices bacon, cut into bits

1-2 green onions, sliced thinly

2-3 tablespoons parmesan cheese

Dash of salt, pepper, garlic salt, or to taste

Pierce potatoes with a knife and cook in the microwave until potatoes are cooked completely. If a knife isn’t able to slide easily through the entire potato, it’s not done. Cool. Cooling time is faster if you cut the potato in half.

Place the butter into a large mixing bowl. Scoop out the pulp and place it in the bowl. Make sure to discard any discolored or uncooked portions of the potato. Add milk and sour cream. (Sometimes I use heavy cream instead of milk). Beat until potatoes are fluffy and creamy. Add parmesan cheese, salt, pepper and garlic salt. If you want a little kick, add some crushed red pepper or paprika and blend. You can also put it on the top for some color after you add the reserved sharp cheddar cheese. Add the bacon, green onions, and about ¾ of the sharp cheese and stir. The potatoes must be creamy. If they aren’t creamy, add more milk and/or sour cream. Keep in mind that the potatoes will become drier when the ingredients are added and when they are baked again.

Bake at 350 degrees for 20-25 minutes in a small casserole dish. Add the reserved cheese to the top. Bake for an additional five minutes or until the cheese is melted.