why make this recipe
Twice Baked Potato Casserole is a comforting dish that combines the rich flavors of baked potatoes, creamy ingredients, and crispy bacon. It’s perfect for family gatherings, potlucks, or simply a cozy dinner at home. This casserole is satisfying and easy to make, making it a great choice for any occasion. Plus, you can prep it ahead of time, which is always a bonus!
how to make Twice Baked Potato Casserole
Ingredients:
- 6 medium to large potatoes (russet or gold)
- 4 tablespoons unsalted butter
- ¾ cup sour cream
- ½ cup whole or 2% milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack
- 8 slices bacon cooked crispy and crumbled
- 4 green onions
Directions:
- Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
- Plunge the baked potatoes into ice cold water. Using your fingers, gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
- Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2-quart baking dish sprayed with nonstick cooking spray. Top with the remaining cheese, bacon, and green onions.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
how to serve Twice Baked Potato Casserole
Serve this casserole hot, straight from the oven. It pairs well with grilled meats, salads, or simply on its own. You can also sprinkle more green onions on top for a fresh touch before serving.
how to store Twice Baked Potato Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350 degrees until warmed through. You can also reheat it in the microwave, but make sure to cover it to keep it moist.
tips to make Twice Baked Potato Casserole
- For an extra creamy texture, try adding an additional splash of milk or more butter.
- Use leftover bacon from breakfast for an added flavor boost.
- Don’t skip the ice cold water step; it makes peeling the potatoes easier and keeps them from getting mushy.
variation
You can customize this casserole with different cheeses, such as pepper jack for a bit of spice, or add veggies like broccoli or sour cream for a twist.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole, cover it, and store it in the refrigerator for up to a day before baking.
Can I freeze Twice Baked Potato Casserole?
Yes, once baked, you can freeze the casserole for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What can I serve with this casserole?
It goes well with grilled chicken, steak, or a fresh garden salad.
Twice Baked Potato Casserole
Ingredients
Main Ingredients
- 6 medium to large potatoes (russet or gold)
- 4 tablespoons unsalted butter
- ¾ cup sour cream
- ½ cup whole or 2% milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack
- 8 slices bacon cooked crispy and crumbled
- 4 green onions
Instructions
Preparation
- Preheat oven to 375°F (190°C). Wash, dry, and prick the potatoes with a fork.
- Place in the oven and bake for 45-60 minutes or until fork tender.
- Plunge the baked potatoes into ice cold water. Using your fingers, gently peel the potatoes.
- Cut the hot potatoes into large cubes and scoop into a large bowl.
- Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the scallions.
- Mash with a handheld potato masher and spoon into a 2-quart baking dish sprayed with nonstick cooking spray.
- Top with the remaining cheese, bacon, and green onions.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.