Twice Baked Potato Casserole | Feed a Crowd This Season

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: light cream cheese

💰Cheaper: ricotta cheese

Ricotta is often cheaper and provides a similar texture.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is usually less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be a more affordable protein.

Coat 5 pounds of russet potatoes with olive oil and transfer them to a sheet pan.

Season the tops of the potatoes with Cattleman's Grill Trail Dust all-purpose seasoning.

Cut the top off a head of garlic to expose the cloves, coat with olive oil, wrap in foil, and set on the pan with the potatoes.

Lay 1 pound of bacon on a rack over a sheet to crisp up on the grill.

Preheat the grill to 425°F for indirect grilling.

Place the potatoes, garlic, and bacon on the grill and cook for about 45 minutes.

Check the bacon after 45 minutes, remove pieces that are done, and continue cooking the rest.

Check the garlic and ensure it is softened, then continue cooking the potatoes until they are tender, about 1 hour and 15 minutes total.

Let the potatoes cool for 10-15 minutes before handling.

Scoop out the insides of the potatoes into a hotel pan, saving some skins for topping.

Add 2 sticks of butter, roasted garlic, 1 cup of sour cream, 1 cup of warm half and half, 1 cup of white cheddar, 1/4 cup of green onions, and half of the bacon to the potato flesh.

Mash the mixture until well mixed but still rustic in texture.

Transfer the mixture to a Lodge cast iron casserole dish greased with reserved bacon grease.

Smooth out the potato filling and top with 1 cup of sharp cheddar cheese and a sprinkle of Trail Dust seasoning.

Place the casserole on the grill, starting on the bottom rack to get a crisp bottom.

After 30 minutes, turn the casserole for even cooking.

After about 45 minutes, check for browning on top and continue cooking for another 15-20 minutes until bubbly and golden.

Let the casserole cool slightly before topping with reserved bacon, chopped potato skins cooked in bacon fat, sour cream, and remaining green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens