why make this recipe
Twice Baked Potato Casserole is a delicious and comforting dish that brings a twist to a classic favorite. It combines the rich flavors of twice-baked potatoes with the ease of a casserole. This recipe is perfect for family dinners, potlucks, or gatherings. With its creamy texture, crispy bacon, and the goodness of cheese, it’s sure to be a hit. Plus, it’s a great way to use up leftover potatoes!
how to make Twice Baked Potato Casserole
Ingredients
- 8 medium sized potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 tablespoon kosher salt or sea salt
- 1/2 pound bacon, cooked and chopped
- 6 ounces sharp cheddar cheese, shredded
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 4 green onions, sliced
- Salt and pepper to taste
- 1/4 pound bacon, cooked and chopped (for topping)
- 2 ounces sharp cheddar cheese, shredded (for topping)
- 2 green onions, sliced (for topping)
Directions
- Preheat oven to 400°F. Rub potatoes with olive oil and salt and place them on a baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.
- Reduce oven temperature to 350°F. Lightly grease a 9-inch square or 9 x 13 inch baking dish and set aside. Cut potatoes into bite-sized pieces and place in a bowl. Stir in mayonnaise and sour cream. Add the cheese, bacon, and green onions to the potato mixture. Transfer the mixture into the prepared baking dish. Top with shredded cheese and bacon for the topping.
- Cover the dish with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Top with sliced green onions and serve.
- For storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze in an airtight, freezer-safe container for up to 3 months. To make ahead, prepare the casserole up to the point of the second baking, cool completely, and then refrigerate or freeze as needed. To bake from frozen, thaw overnight in the fridge, let casserole sit out while the oven is preheating, and then bake as directed, adding an additional 15 to 20 minutes.
how to serve Twice Baked Potato Casserole
Serve this casserole warm, right out of the oven. It’s great as a side dish for grilled meats or can be enjoyed as a main dish. You can garnish it with extra green onions or a sprinkle of parsley for a touch of color.
how to store Twice Baked Potato Casserole
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to three days. If you want to save it for longer, you can freeze it in a freezer-safe container for up to three months. Just remember to allow it to cool completely before storing, and reheat in the oven for the best texture.
tips to make Twice Baked Potato Casserole
- Make sure to cook the potatoes until they are very tender; this will help the consistency of the casserole.
- Feel free to experiment with different types of cheese based on your taste preferences.
- You can add vegetables like broccoli or mushrooms for extra flavors and nutrients.
variation
You can easily make this casserole vegetarian by omitting the bacon and adding more vegetables or beans instead. Consider adding bell peppers or spinach to give it an extra boost of flavor and color.
FAQs
Can I use different types of potatoes?
Yes, you can use any type of potatoes; however, Russet potatoes are preferred for their fluffy texture.
Can I prepare this dish a day in advance?
Absolutely! You can prepare the casserole ahead of time and store it in the fridge until you’re ready to bake it.
Is this casserole freezer-friendly?
Yes, it freezes well! Just make sure to store it in a freezer-safe container and take it out to thaw in the fridge before baking.