For a dish that offers twice the flavor, try this recipe for the Best Twice-Baked Potato Casserole!
I grew up in a traditional setting, with my dad working in the office and my mom working at home. When he rolled into the house after a long day at work, my dad was ready for dinner. He didn’t expect a gourmet feast, but he was definitely a meat-and-potatoes guy. Once my mom tried this recipe, she just about turned him into a potato-potato guy. The dish is so good that you could eat it twice—one scoop as an entree and the other as the side!
This casserole is likely voted Friendliest in the kitchen yearbook, as it plays well with other casseroles such as Sweet Potato Casserole or King Ranch, but it’s also a shoo-in for Most Popular.
Why You Will Love This Recipe
Imagine all of your favorite ingredients—potatoes, cheese, and bacon—coming together in one amazing dish. Your dreams have come true! This crowd-pleaser of a recipe is easy to make and is a perfect contribution to the holiday potluck, to gift to neighbors who just moved in, or to have a just-because special family dinner.
Ingredients
- 8 medium potatoes
- ½ pound bacon
- ½ cup butter (room temperature, cut into pieces)
- 1 cup sour cream (room temperature)
- 1 cup whole milk (room temperature)
- 1 ½ cups cheddar cheese (grated (divided))
- 2 green onions (sliced (divided))
- Salt and pepper
- 1 TBSP olive oil
How to Make – The Steps
Step 1: Heat the oven to 400°F.
Step 2: Place the potatoes onto a baking tray and bake for 20-30 minutes until the skins are browned and the insides are soft. Check for softness by sticking a fork in the potatoes.
Step 3: Fry the bacon in a non-stick pan until crispy, about 10 minutes. Use a pair of tongs to turn the bacon occasionally until it is cooked. Set aside to cool and then chop into small crispy bits.
Step 4: Take the cooked potatoes out of the oven and allow them to cool down before peeling them.
Step 5: Cut the potatoes into chunks, then add them to a bowl along with the butter, milk, sour cream, 1 cup of the grated cheddar cheese, salt, and pepper, half the bacon, and most of the green onions, keeping a few for the topping.
Step 6: Use a wooden spoon to mix it and mash a little.
Step 7: Use the olive oil and a brush to grease a casserole dish, then pour the potato mix into the dish and spread it out to make it even and smooth on the top. Top with the rest of the cheese, bacon, and green onions.
Step 8: Bake for 20-30 minutes until the top is golden and bubbling. Allow to cool a little before serving to allow the potato to set.
Tips & Tricks for a Perfect Twice-Baked Potato Casserole
- Remember to poke holes in the potatoes before putting them in the oven to allow steam to escape and to ensure they don’t explode in the oven.
- Slow frying the bacon allows the fat to render out, which makes the bacon crispier.
- When mashing the ingredients, keep some potatoes chunky for texture variation; you want a mix of creamy and chunky in your casserole.
- Let your casserole cool a bit before serving.
FAQs
Medium-sized russet potatoes are the best choice for this dish, but golden potatoes will work just fine in a pinch.
Take a knife and cut one of the potatoes; it should feel like cutting through butter. Also, look for skins to have a light, golden crisp.
Of course! You can drop the bacon entirely or substitute it with a vegetarian protein. If you still want that smoky vibe, add some smoked paprika.
You can add roasted garlic, cooked broccoli, or peas. You can experiment with different cheeses too, from gouda to mozzarella, to find the perfect flavor profile.
Serving Suggestions
The Best Twice Baked Potato Casserole pairs beautifully with Chicken or Beef. You can also lighten up the meal a bit by making the casserole the main dish, with a nice green salad as a side.
Make Ahead and How to Store
You can easily prep this casserole beforehand and store it in the fridge for up to two days. Stop before the final bake and store in the fridge until you prepare for the meal. Then, follow the directions for the second bake. Leftovers will last for 3-5 days in an airtight container in the fridge. To reheat, put them in the oven for 15-20 minutes at 350°F.
Twice-Baked Potato Casserole
Ingredients
- 8 medium potatoes
- ½ pound bacon
- ½ cup butter room temperature, cut into pieces
- 1 cup sour cream room temperature
- 1 cup whole milk room temperature
- 1 ½ cups cheddar cheese grated (divided)
- 2 green onions sliced (divided)
- salt and pepper
- 1 TBSP olive oil
Instructions
- Heat the oven to 400f.
- Add the potatoes onto a baking tray and bake for 20 – 30 minutes until the skins are browned and the insides are beautifully soft.
- Fry the bacon in a non-stick pan until crispy, about 10 minutes. Use a pair of tongs to turn the bacon occasionally until it is cooked. Set aside to cool and then chop into small crispy bits.
- When the potatoes are cooked, take them out of the oven and allow them to cool down before peeling them, except for two.
- Cut the potatoes into chunks then add them to a bowl along with the butter, milk, sour cream, 1 cup of the grated cheddar cheese, salt and pepper, half the bacon, and most of the green onions, keeping a few for the topping.
- Use a wooden spoon to mix it all together and mash a little.
- Use the olive oil and a brush to grease a casserole dish then pour the potato mix into the dish and spread out to make it even and smooth on the top. Top with the rest of the cheese, bacon, and green onions.
- Bake for 20 – 30 minutes until the top is golden and bubbling. Allow to cool a little before serving to allow the potato to set.
Nutrition
