Why Make This Recipe
Twice Baked Potato Casserole is a comforting dish that’s perfect for family dinners, potlucks, or even as a tasty side for your main course. This dish combines the creamy texture of mashed potatoes with the classic flavors of a baked potato, all in an easy-to-serve casserole form. It’s great for feeding a crowd, and it’s sure to please everyone at your table!
How to Make Twice Baked Potato Casserole
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon (optional)
Directions
- Preheat the oven to 350°F (175°C).
- Boil the cubed potatoes in a large pot until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the potatoes until smooth.
- Stir in sour cream, milk, melted butter, garlic powder, salt, and pepper until well combined.
- Fold in half of the cheddar cheese, green onions, and bacon (if using).
- Transfer the potato mixture to a greased baking dish.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
How to Serve Twice Baked Potato Casserole
Serve this delicious casserole warm, straight from the oven. It pairs perfectly with grilled meats, salads, or even on its own as a hearty side. You can garnish with extra green onions or bacon on top for added flavor and presentation.
How to Store Twice Baked Potato Casserole
To store any leftovers, let the casserole cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. You can also freeze the casserole before baking. Just cover it well and freeze for up to 2 months. Thaw in the fridge before baking.
Tips to Make Twice Baked Potato Casserole
- Make sure to mash the potatoes well to avoid lumps in your casserole.
- You can add other toppings like more cheese, sour cream, or even chives to customize the dish to your taste.
- For a quicker prep, use pre-cooked bacon or skip it altogether for a vegetarian option.
Variation
For a twist on this classic, try adding other ingredients like cooked broccoli, sour cream and onion dip, or different types of cheese such as mozzarella or pepper jack for a bit of spice.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and keep it in the fridge until you’re ready to bake.
Can I freeze Twice Baked Potato Casserole?
Absolutely! Just make sure to cover it tightly before freezing.
What can I serve with Twice Baked Potato Casserole?
This casserole goes well with grilled chicken, steak, or a fresh salad for a complete meal.
Twice Baked Potato Casserole
Ingredients
Potato Base
- 2 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste Salt and pepper to taste
Mix-ins and Toppings
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon (optional) For a vegetarian option, skip the bacon.
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil the cubed potatoes in a large pot until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the potatoes until smooth.
- Stir in sour cream, milk, melted butter, garlic powder, salt, and pepper until well combined.
- Fold in half of the cheddar cheese, green onions, and bacon (if using).
- Transfer the potato mixture to a greased baking dish.
- Top with the remaining cheddar cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
Serving
- Let cool for a few minutes before serving.
- Serve warm, garnished with extra green onions or bacon if desired.