This Twice Baked Potato Casserole is the ultimate comfort food with straightforward ingredients like bacon, potatoes, sour cream, and cheddar cheese. It’s simple to make and can easily be made in advance.
You’ll love this casserole if you enjoy recipes like Loaded Broccoli Cauliflower Casserole Cheesy Beef Casserole with Cauliflower Rice and Spinach
If you’re looking for a flavorful and filling weekday dinner or holiday side dish, try this one.
Because we’re making this as a casserole, you don’t need to worry about stuffing the mashed potatoes back into the potato skins, like you would in traditional twice baked potatoes.
You can make it the day of, or in advance and reheat it when you’re ready to serve. It pairs perfectly with the rest of your holiday table, or is even a great meal prep option for family dinner.
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No complicated cooking techniques .Can be made with leftover potatoes so that you can skip a few steps.
Perfect for serving at holiday gatherings .
Comforting and cozy .
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post .
Preheat Oven: Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9×13-inch casserole dish and set aside.Bake Bacon: While the oven is preheating, arrange bacon slices on the prepared baking sheet. Once the oven has preheated, transfer the baking sheet to the oven and cook the bacon until crispy, about 12-18 minutes (time will depend on the thickness of bacon slices) . Remove bacon from oven and set aside to cool. Don’t turn the oven off.Prep and Bake Potatoes: While the bacon bakes, prick the potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once the bacon has finished baking, transfer the potatoes to the oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.Crumble Bacon: While the potatoes cook and once the bacon has cooled off, crumble or chop the slices into small pieces. Set aside.Mash Potatoes: After baking, remove the potatoes from the oven. Don’t turn the oven off. Transfer the potatoes to a large bowl. Using a potato masher or fork, mash the potatoes (it’s OK if some potatoes are still chunky) .Mix in Wet Ingredients and Seasonings: Add the sour cream, milk, melted butter, salt, pepper, and garlic powder. Use a potato masher or a spoon to mix together to combine everything.
Stir In Cheese and Bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.Assemble in Casserole Dish: Coat the baking dish in nonstick cooking spray, then transfer the potato mixture to the casserole dish and spread it into an even layer using a rubber spatula. Sprinkle the remaining cheddar cheese on top.Bake: Return the casserole dish to the oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer the casserole dish to the top oven rack, turn on the oven broiler, and broil until the cheese is golden, about 1-2 minute(s)(watch carefully to avoid burning) .Garnish Then Serve: Remove the dish from the oven and top with the remaining bacon crumbles, paprika, and green onions. Allow the casserole to cool for a few minutes, then serve.
Make-Ahead Instructions:
Assemble: Assemble the casserole and top with the remaining half of the shredded cheddar cheese.Cover and Refrigerate: Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days in advance.
Day-Of Instructions:
Bring to Room Temperature: Remove the casserole from the refrigerator about 30 minutes before you plan to bake it, allowing it to come to room temperature. This helps it to cook more evenly.Preheat Oven: Preheat the oven to 425 degrees F.Bake: Bake the casserole until the cheese is melted and bubbly, about 10-15 minutes. If you like, you can broil it for an additional 1-2 minutes to lightly brown the cheese.Garnish and Serve: Garnish the casserole with the remaining bacon crumbles, paprika, and green onions, then serve.
Russet Potatoes: Yukon gold potatoes can be used instead; you will likely need about 8 of them as they’re smaller than russets. Note that they may cook faster, so check them after about 30 minutes of baking.Bacon: Save time and use pre-cooked store-bought bacon. Or, if you want a meatless option, replace the bacon with crispy fried onions.Sour Cream: Sub in Greek yogurt.Green Onions: Use chopped fresh chives or parsley instead.
Stir in chopped jalapenos and/or sprinkle in a pinch of ground cayenne pepper into the mashed potatoes for some added heat.
Stir in fresh or dried herbs like rosemary , thyme , or dill .
How should the twice baked potato casserole be stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, a microwave or oven both work well to maintain its flavor and texture.
How should the twice baked potato casserole be frozen?
Tightly wrap the unbaked casserole with plastic wrap and aluminum foil, then label and date it. It can be stored in the freezer for up to 2-3 months. Thaw overnight and reheat in the oven at 350 degrees or in the microwave in 30-second increments until warmed throughout.
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Description
This Twice Baked Potato Casserole is the ultimate comfort food with straightforward ingredients like bacon, potatoes, sour cream, and cheddar cheese. It’s simple to make and can easily be made in advance.
Ingredients
6 bacon slices6 large Russet potatoes, peeled or unpeeled (either will work) 1 cup (240 grams) sour cream1/2 cup milk1/2 cup (1 stick) unsalted butter, melted1 teaspoon salt , plus more based on taste preferences1/2 teaspoon pepper , plus more based on taste preferences1/2 teaspoon garlic powder 2 cups (224 grams) shredded sharp cheddar cheese, divided
Optional Garnishes:
1/8 teaspoon paprika Sliced green onions
Cook Mode
Instructions
Preheat Oven: Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9×13-inch casserole dish and set aside.Bake Bacon: While oven is preheating, arrange bacon slices on prepared baking sheet. Once oven has preheated, transfer baking sheet to oven and cook bacon until crispy, about 12-18 minutes (time will depend on thickness of bacon slices) . Remove bacon from oven and set aside to cool. Don’t turn oven off.Prep and Bake Potatoes: While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.Crumble Bacon: While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.Mash Potatoes: After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky) .Mix in Wet Ingredients and Seasonings: Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to mix together to combine everything.Stir In Cheese and Bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.Assemble in Casserole Dish: Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.Bake: Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1-2 minute(s) (watch carefully to avoid burning) .Garnish Then Serve: Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.
Recipe Notes:
Prepping To Make Ahead of Time: Assemble: Assemble the casserole and top with the remaining half of the shredded cheddar cheese. Cover and Refrigerate: Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days in advance.
Day-Of Instructions: Bring to Room Temperature: Remove the casserole from the refrigerator about 30 minutes before you plan to bake it, allowing it to come to room temperature. This helps it to cook more evenly. Preheat Oven: Preheat the oven to 425 degrees F. Bake: Bake the casserole until the cheese is melted and bubbly, about 10-15 minutes. If you like, you can broil it for an additional 1-2 minutes to lightly brown the cheese. Garnish and Serve: Garnish the casserole with the remaining bacon crumbles, paprika, and green onions, then serve.
Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, a microwave or oven both work well to maintain its flavor and texture.
Freezer Storage: Tightly wrap the unbaked casserole with plastic wrap and aluminum foil, then label and date it. It can be stored in the freezer for up to 2-3 months. Thaw overnight and reheat in the oven at 350 degrees or in the microwave in 30-second increments until warmed throughout.
Keywords: twice baked potato casserole, baked potato casserole, loaded potato casserole
The post Twice Baked Potato Casserole appeared first on Real Balanced .
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