Introduction:
Twice Baked Potato Casserole is the ultimate comfort food, combining all the creamy, cheesy goodness of traditional twice-baked potatoes with the ease of a casserole. This dish is loaded with fluffy mashed potatoes, melted cheddar cheese, crispy bacon, sour cream, and green onions, creating a rich and indulgent side that’s perfect for family dinners, potlucks, or holiday gatherings.
Inspiration Behind Twice Baked Potato Casserole:
Inspired by the classic twice-baked potatoes, this casserole transforms the labor-intensive dish into a simple yet equally delicious version that can feed a crowd. It takes all the flavors of a baked potato with your favorite toppings and turns it into a shareable, creamy dish.
Ingredients Breakdown:
- 6 large russet potatoes: The base of the casserole, providing a fluffy texture.
- 1 cup sour cream: Adds tanginess and creaminess to the mashed potatoes.
- 4 tablespoons butter: Gives the potatoes richness and flavor.
- 1 cup milk or heavy cream: Helps create a smooth, creamy consistency in the potatoes.
- 2 cups shredded cheddar cheese: Melts into the casserole, adding gooey cheesiness.
- 8 slices of bacon, cooked and crumbled: Adds salty, crispy texture to the casserole.
- 3-4 green onions, sliced: Provides a fresh, mild onion flavor.
- Salt and pepper, to taste: Enhances the flavors of the potatoes and toppings.
Step-by-Step Recipe:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then prick them with a fork several times.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Let the potatoes cool slightly, then scoop out the insides into a large mixing bowl, leaving the skins behind.
- Prepare the Potato Mixture:
- Add the butter, sour cream, and milk to the scooped-out potatoes. Mash everything together until smooth and creamy. Season with salt and pepper to taste.
- Stir in 1 ½ cups of the shredded cheddar cheese, half of the crumbled bacon, and half of the green onions.
- Assemble the Casserole:
- Transfer the mashed potato mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake the Casserole:
- Preheat your oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
- In the final 5 minutes of baking, sprinkle the remaining bacon over the top to crisp up.
- Garnish and Serve:
- Remove the casserole from the oven and garnish with the remaining green onions.
- Serve hot as a side dish, and enjoy!
Tips for the Perfect Twice Baked Potato Casserole:
- Use Starchy Potatoes: Russet potatoes are ideal for this recipe because they create the fluffiest, smoothest mashed potatoes.
- Don’t Overmix: Be gentle when mashing the potatoes to avoid a gluey texture. Mix until just combined.
- Add Toppings Just Before Serving: For the best texture, add the bacon and green onion garnish right before serving to keep them crispy and fresh.
Variations and Customizations:
- Add Extra Veggies: Stir in cooked broccoli or sautéed mushrooms for a heartier casserole with added nutrients.
- Spicy Version: Add chopped jalapeños or a dash of hot sauce to the potato mixture for a spicy twist.
- Loaded Casserole: For a loaded baked potato feel, top with a dollop of sour cream, additional cheese, and extra bacon.
Health Considerations and Nutritional Value:
While this casserole is indulgent, you can make it a bit lighter:
- Use Greek Yogurt: Substitute sour cream with Greek yogurt for added protein and less fat.
- Light Cheese: Use reduced-fat cheddar cheese or swap half of the cheddar for mozzarella to cut back on calories.
- Turkey Bacon: Substitute regular bacon with turkey bacon for a leaner option.
FAQ:
- Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover and bake when ready to serve, adding a few extra minutes to ensure it heats through. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. - Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Twice Baked Potato Casserole
Twice Baked Potato Casserole combines the creamy, cheesy flavors of twice-baked potatoes into an easy, crowd-pleasing dish. Packed with bacon, cheese, and green onions, it’s the ultimate comfort food for any occasion!
Equipment
- 9×13 Baking Dish
- Silicone Spatula
Ingredients
- 4 pounds unpeeled potatoes baked I prefer Yukon gold
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound bacon cooked and chopped
- 2 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 3 green onions chopped
Instructions
- Preheat oven to 350° F. Cut warm baked potatoes into bite size pieces. Place half in a greased 9×13 inch baking dish.
- 4 pounds unpeeled potatoes baked
- Sprinkle with half of salt and pepper. Layer half of bacon, sour cream and shredded cheese.
- 1/4 teaspoon salt,1/4 teaspoon pepper,1 pound bacon,2 cups sour cream,2 cups shredded mozzarella cheese,2 cups shredded cheddar cheese
- Repeat layers. Bake uncovered for 20 minutes or until cheese is melted and the entire dish is warm.
- Sprinkle with onions and enjoy!
- 3 green onions
Notes
- I love using Yukon gold potatoes with a thinner skin.
- Adjust your ratio of potatoes to yummy toppings based on your preferences. We love a high ratio of dairy products in this casserole!
- Bake time is only 20 minutes as long as the potatoes are warm. If using leftover baked potatoes in this recipe that are cold or room temperature bake time will be longer.