Irresistible Twice Baked Potato Casserole Recipe

Ah, the aroma of baked potatoes wafting through the kitchen, mingling with melted cheese and crisp bacon. Twice Baked Potato Casserole is a dish that turns ordinary potatoes into a creamy, cheesy delight that everyone will want to dig into. The crispy topping contrasts beautifully with the soft, flavorful filling, making each bite a mini celebration of comfort food.

I remember the first time I made this dish for a family gathering. My cousin’s eyes widened like saucers when she took her first bite, and suddenly everyone was clamoring for seconds. It quickly became our go-to recipe for potlucks and casual dinners—because who can resist a potato dish that doubles as a hug in casserole form?

I whipped up this casserole for my best friend’s birthday party and the compliments poured in like gravy on mashed potatoes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Russet Potatoes: Opt for large russets; they have a fluffy texture that’s perfect for baking.

• Butter: Use unsalted butter for better control over salt levels; adds richness to the filling.

• Sour Cream: Choose full-fat sour cream for extra creaminess and tangy flavor.

• Cheddar Cheese: Grate fresh cheddar; it melts beautifully and adds depth to the flavor.

• Bacon Bits: Cooked bacon enhances the flavor; consider using turkey bacon for a lighter option.

• Green Onions: Freshly chopped green onions provide a pop of color and subtle oniony brightness.

• Salt and Pepper: Essential seasonings to bring out all the wonderful flavors in your casserole.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparation Phase: Start by preheating your oven to 400°F (200°C). While it’s heating up, wash your russet potatoes thoroughly under cold water to remove any dirt. Poke holes in each potato with a fork—this prevents them from bursting in the oven due to steam buildup.

Baking the Potatoes: Place your prepared potatoes directly on the oven rack or on a baking sheet. Bake them for about 45-60 minutes until they’re tender and easily pierced with a fork. The skins should be crispy while the insides become fluffy.

Mashing the Filling: Once baked, remove the potatoes from the oven and let them cool slightly until manageable. Slice them in half lengthwise and scoop out most of the insides into a mixing bowl, leaving some flesh attached to maintain their structure.

Mixing It Up: To your potato insides, add butter, sour cream, half of your shredded cheddar cheese, bacon bits (save some for topping), green onions, salt, and pepper. Mash everything together until creamy but still slightly chunky—no one likes baby food here!

Baking It Again: Spoon this glorious mixture back into each potato skin half. Top generously with remaining cheese and reserved bacon bits. Bake again at 350°F (175°C) for about 20-25 minutes until heated through and bubbly on top.

This Twice Baked Potato Casserole is not just food; it’s an experience wrapped in cozy layers of cheesy goodness!

Perfecting the Cooking Process

Start by baking the potatoes until tender, then scoop them out and mix with creamy ingredients. This sequence ensures the filling is flavorful and perfectly blended.

Add Your Touch

Feel free to swap regular cheese for smoked gouda or add crispy bacon bits for extra flavor. Customize according to your taste preferences and what’s in your fridge.

Storing & Reheating

Store leftover Twice Baked Potato Casserole in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through for best results.

Sharing this dish at a potluck led to rave reviews from friends who couldn’t believe it was homemade—now it’s my go-to recipe for gatherings!

FAQ

Can I make Twice Baked Potato Casserole ahead of time?

Absolutely! Prepare it a day before, refrigerate, and bake when you’re ready to serve.

What type of cheese works best for this casserole?

Creamy cheeses like cheddar or cream cheese create a rich texture that’s hard to resist.

How do I fix dry casserole if I mess up?

Add a splash of milk or cream while reheating to restore moisture and creaminess.

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Twice Baked Potato Casserole

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Twice Baked Potato Casserole is a comforting dish that elevates simple russet potatoes into a creamy, cheesy masterpiece. With layers of fluffy potato filling topped with crispy bacon and melted cheddar, this casserole is perfect for family gatherings or cozy weeknight dinners. Easy to prepare and customizable with your favorite ingredients, it’s sure to be a hit at any meal.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 85 minutes
• Total Time: 1 hour 40 minutes
• Yield: Serves 8
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large russet potatoes
• 1/2 cup unsalted butter (1 stick)
• 1 cup full-fat sour cream
• 2 cups shredded cheddar cheese (divided)
• 1 cup cooked bacon bits (divided)
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Wash potatoes, poke holes, and bake directly on the oven rack for 45-60 minutes until tender.
2. Once cooled, slice potatoes in half and scoop out insides into a mixing bowl.
3. Add butter, sour cream, 1 cup cheese, half the bacon bits, green onions, salt, and pepper. Mash until creamy but slightly chunky.
4. Spoon mixture back into potato skins. Top with remaining cheese and bacon. Bake at 350°F (175°C) for 20-25 minutes until bubbly.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 330
• Sugar: 2g
• Sodium: 540mg
• Fat: 19g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 40mg

Keywords: For added flavor, experiment with different cheeses like smoked gouda. Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in the oven.