why make this recipe
Twice-Baked Potato Casserole brings the classic flavors of a loaded baked potato to a warm and comforting casserole dish. It’s a great dish for family dinners, potlucks, or just a cozy night in. With creamy mashed potatoes, crispy bacon, and melted cheese, this dish is always a crowd-pleaser and can be made in advance to save time on busy nights.
how to make Twice-Baked Potato Casserole
Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- Boil the potatoes in salted water until tender.
- Drain and let cool slightly, then peel and mash in a bowl.
- Stir in sour cream, milk, melted butter, and half of the cheese. Season with salt and pepper.
- Spoon the potato mixture into a large casserole dish.
- Top with remaining bacon, cheese, and green onions.
- Bake for 25-30 minutes or until heated through and cheese is melted.
how to serve Twice-Baked Potato Casserole
Serve this casserole warm straight from the oven. It pairs well with a fresh salad or your favorite protein, like grilled chicken or steak. You can also add extra toppings like more green onions, additional bacon, or even a dollop of sour cream on top.
how to store Twice-Baked Potato Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole can be kept for about 3 to 4 days. To reheat, simply pop it back in the oven or microwave until heated through.
tips to make Twice-Baked Potato Casserole
- Make sure to boil the potatoes until they are very tender for easy mashing.
- You can customize this dish by adding your favorite ingredients, such as broccoli or different types of cheese.
- Consider lining your casserole dish with foil if you want easier cleanup.
variation
For a lighter version, you can substitute Greek yogurt for sour cream and use low-fat milk. You can also use sweet potatoes for a twist on the classic flavor.
FAQs
Can I make Twice-Baked Potato Casserole ahead of time?
Yes, you can prepare the casserole a day in advance and keep it in the refrigerator. Just bake it when you’re ready to serve.
Can I freeze the casserole?
Yes, this casserole freezes well. Just make sure to wrap it tightly in foil or plastic wrap before freezing.
What can I substitute for cheddar cheese?
You can use any cheese you like, such as mozzarella, Monterey Jack, or even a spicy pepper jack for added flavor.
Twice-Baked Potato Casserole
Ingredients
Main ingredients
- 4 large large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the potatoes in salted water until tender.
- Drain and let cool slightly, then peel and mash in a bowl.
- Stir in sour cream, milk, melted butter, and half of the cheese. Season with salt and pepper.
- Spoon the potato mixture into a large casserole dish.
Baking
- Top with remaining bacon, cheese, and green onions.
- Bake for 25-30 minutes or until heated through and cheese is melted.