If you are searching for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, this Twice Baked Potato Casserole Recipe is exactly what you need. Combining the creamy, cheesy goodness of classic twice baked potatoes with the ease of a casserole, this recipe transforms simple russet potatoes into a luscious, savory masterpiece perfect for family dinners, potlucks, or any occasion that calls for something hearty and delicious. The blend of crispy bacon, tangy sour cream, and melted cheddar creates layers of flavor that melt in your mouth, inviting you to indulge and come back for more.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these straightforward ingredients is all it takes to create a rich, velvety casserole that balances creamy textures and savory bites in every spoonful. Each item plays a vital role, from the fluffy potatoes forming the base to the sharp cheddar adding that irresistible golden finish.
- 5 large russet potatoes: These starchy potatoes are perfect for mashing and create a fluffy, smooth texture that forms the heart of the casserole.
- 1 cup sour cream: Adds a delightful tang and creamy moisture that keeps the casserole luscious.
- 4 oz cream cheese, softened: Boosts the creaminess for a rich, velvety mouthfeel throughout the dish.
- 1/2 cup whole milk: Helps adjust the consistency, making the mashed potatoes silky without being runny.
- 1/2 cup unsalted butter, melted: Enhances the buttery flavor and provides a smooth texture.
- 2 cups shredded cheddar cheese, divided: One cup mixes inside for savory depth; the rest tops the casserole for a bubbling, golden crust.
- 6 slices cooked bacon, crumbled: Offers smoky crunch that contrasts beautifully with the creamy potatoes.
- 1/4 cup chopped green onions: A fresh, slightly sharp note that lifts the dish and adds color.
- Salt and pepper, to taste: Essential to bring out all the flavors and balance the richness.
How to Make Twice Baked Potato Casserole Recipe
Step 1: Preheat and Prepare Your Dish
Begin by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your casserole won’t stick and will develop an inviting crust as it bakes.
Step 2: Bake and Mash the Potatoes
Scrub the russet potatoes clean, then bake them at 400°F (200°C) for about an hour until a fork slides in effortlessly. Once cool enough to handle, peel off the skins and mash them until smooth and fluffy—this is the foundation of your Twice Baked Potato Casserole Recipe.
Step 3: Combine Creamy Ingredients with Potatoes
In a large bowl, mix the mashed potatoes with sour cream, softened cream cheese, whole milk, and melted butter. Stir in 1 cup of shredded cheddar cheese, then season generously with salt and pepper. This rich mixture is where all the luscious flavors meld together beautifully.
Step 4: Fold in Bacon and Green Onions
Gently fold in half of the crumbled bacon and chopped green onions. These add bursts of smoky savoriness and fresh zing throughout every bite, creating a wonderful contrast in taste and texture.
Step 5: Transfer and Smooth the Mixture
Spread the potato mixture evenly into your prepared baking dish, smoothing the top to create an even surface for the cheese and bacon toppings that come next.
Step 6: Add Cheese and Bacon Toppings
Sprinkle the remaining 1 cup of shredded cheddar cheese on top, then scatter the rest of the crumbled bacon evenly over the cheese. This topping will become golden and bubbly, adding a delicious crust and extra flavor.
Step 7: Bake Until Hot and Bubbly
Place the casserole in the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted, bubbling, and just starting to turn golden brown on the edges—an absolute invitation to dig in!
Step 8: Garnish and Serve Warm
Finish with a sprinkle of the remaining chopped green onions for a fresh, colorful garnish. Serve this Twice Baked Potato Casserole Recipe warm to enjoy its full creamy, cheesy glory.
How to Serve Twice Baked Potato Casserole Recipe
Garnishes
Besides the green onions you add at the end, consider topping with a dollop of sour cream, extra crispy bacon bits, or a few chives for elegance. These simple touches elevate the casserole’s presentation and add a burst of complementary flavor.
Side Dishes
This casserole pairs wonderfully with crisp salads, steamed vegetables like green beans or broccoli, or even roasted meats like chicken and pork. Its richness balances perfectly with lighter and fresher sides, creating a well-rounded meal.
Creative Ways to Present
For gatherings, serve the casserole in small individual ramekins for personal portions or layer it with different cheese varieties for a twist. You can also add toppings like sautéed mushrooms or caramelized onions on top to tailor it to your taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover Twice Baked Potato Casserole Recipe in an airtight container and refrigerate. It will keep well for up to 3 to 4 days and tastes just as comforting when gently reheated.
Freezing
You can freeze this casserole before baking—cover it tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge, then bake as usual until heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until warmed evenly. This method maintains the casserole’s creamy texture and crispy topping better than microwaving.
FAQs
Can I use another type of potato for this Twice Baked Potato Casserole Recipe?
While russet potatoes are ideal for their starchiness and fluffiness, Yukon Gold can be used for a creamier, buttery texture. Avoid waxy potatoes, as they won’t mash as smoothly.
How can I make this casserole vegetarian?
Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for an umami kick. You can also sprinkle toasted breadcrumbs on top for added crunch.
Is it possible to make this recipe dairy-free?
Yes! Substitute sour cream, cream cheese, and butter with your favorite dairy-free alternatives, like coconut or almond-based products, and use a plant-based milk and cheese to keep a creamy consistency.
Can I prepare this casserole ahead of time?
Absolutely, you can assemble the casserole a day before, keep it refrigerated, and bake it fresh just before serving. This saves time and enhances the flavors melding together.
How do I get the crispy topping on the casserole?
The crispy factor comes from the shredded cheddar cheese and bacon sprinkled on top before baking. Ensure your oven is preheated well, and don’t cover the dish to allow for a bubbly, golden crust to form.
Final Thoughts
This Twice Baked Potato Casserole Recipe truly brings comfort food to a new level, blending familiar flavors with simple techniques that yield incredible results. Whether for feeding a crowd or an indulgent family dinner, it’s a guaranteed hit everyone will rave about. Give it a try, and you may just find your new favorite way to enjoy potatoes.
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Twice Baked Potato Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato Casserole is a creamy, cheesy comfort food favorite, combining fluffy mashed potatoes with sour cream, cream cheese, melted butter, shredded cheddar, and crispy bacon. It’s baked twice to create a bubbly, golden crust topped with green onions, making it perfect for family dinners or holiday gatherings.
Ingredients
Potatoes
- 5 large russet potatoes
Potato Mixture
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- Salt and pepper, to taste
Toppings
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the casserole.
- Bake the potatoes: Scrub the russet potatoes clean and bake them directly on the oven rack at 400°F (200°C) for about 1 hour, or until a fork pierces easily. Then let them cool slightly before peeling and mashing.
- Mix the potato filling: In a large bowl, combine the mashed potatoes with sour cream, softened cream cheese, whole milk, melted butter, 1 cup of shredded cheddar cheese, and season generously with salt and pepper. Mix until smooth and creamy.
- Add bacon and green onions: Fold in half of the crumbled bacon and half of the chopped green onions evenly throughout the potato mixture.
- Assemble the casserole: Transfer the prepared potato mixture into the greased 9×13-inch baking dish and smooth the surface evenly.
- Add toppings: Sprinkle the remaining 1 cup of shredded cheddar cheese and the rest of the crumbled bacon evenly over the top of the casserole.
- Bake the casserole: Bake in the preheated 350°F (175°C) oven for 25 to 30 minutes until the casserole is hot, bubbly, and the cheese has melted and slightly browned.
- Garnish and serve: Remove from oven, garnish with the remaining chopped green onions, and serve the casserole warm.
Notes
- You can prepare this dish a day ahead and refrigerate it before the final bake to save time.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- For vegetarian option, omit bacon and optionally add sautéed mushrooms or caramelized onions instead.
- Use gloves or tongs when handling hot baked potatoes to avoid burns.
