Loaded twice-baked potato casserole with cheddar, ham, and green onions, baked golden.
8 steps, about 110 minutes start to finish.
Bake 4 potatoes: rub with avocado oil and salt, wrap in foil, bake at 400°F for 1 hour.
Let potatoes cool (easier to handle the next day). Cut into halves and then into rough chunks, not too small.
In a pan, melt 2 tablespoons unsalted butter over high-ish heat. Saute the diced onion until softened, then add the garlic and cook about 1 minute until fragrant. Season with salt and pepper while sauteing.
In a stand mixer with the paddle attachment (or by hand with a wooden spoon), add the potato chunks, sauteed onion and garlic with the butter, sour cream, chicken stock, cheddar cheese, and chopped green onions.
Mix on low for 30 seconds to 1 minute, just enough to break up and combine. Leave it chunky if desired.
Transfer the mixture to a baking dish (no need to butter it).
Bake uncovered at 350°F for 30 to 45 minutes until the top is nicely browned and the cheese is melted and crispy.
Let rest before serving. It will be extremely hot.
“Mix just enough to combine and leave it a little chunky, overworking potatoes turns them gluey. Let it rest a bit out of the oven before serving, it comes out ferociously hot.”
