Twice-Baked-Potato Casserole

If you’re a fan of twice-baked potatoes, this Twice-Baked-Potato Casserole recipe is just for you. Made by mashing roasted potatoes with all of the typical ingredients that go into a twice-baked potato, it manages to capture all of the best parts of the beloved side dish in a format fit for a crowd, whether you’re hosting Thanksgiving or simply gathering your crew for Sunday dinner. A creamy mixture of mashed potatoes bolstered with an army of dairy (including sour cream, cream cheese, butter, and cream) and studded with scallions and crispy bacon bits is baked in either a baking dish or large skillet until the top is burnished and golden. 

It’s delicious served as is but even better when topped with crispy potato skins that mimic the crunchy shell of the classic. To make them, the reserved peels from the potatoes used to make the filling are soaked in water, then quickly fried and scattered over the casserole. While this step is optional, it’s highly recommended. The potato crisps create a dramatic presentation and provide welcome texture against the creamy potato filling. It’s also a great way to use up food scraps that would otherwise go to waste. You’ll have just enough time to fry up the potato skins while the casserole is baking.