This Easy Twice Baked Potato Casserole is a creamy, cheesy delight! It’s packed with fluffy mashed potatoes, cheese, and crispy bacon for that perfect party treat or a cozy dinner.
Honestly, I can’t resist a dish that combines potatoes and cheese. If the potatoes could talk, they’d be saying, “Keep piling on the toppings!” 🍽️ It’s a family favorite for sure!
What I love about this casserole is how simple it is to prepare. Just mix, bake, and enjoy! It’s the perfect side that everyone wants seconds of—why not make extra?
Key Ingredients & Substitutions
Russet Potatoes: These are great for this dish due to their fluffy texture. If you’re in a pinch, you could use Yukon Gold potatoes for a creamier result, but russets give that classic twice-baked feel.
Sour Cream: Adds a tangy creaminess. If you need a substitute, Greek yogurt works too! It gives a similar texture with added protein. I often use it for a healthier twist.
Cheddar Cheese: A must for that cheesy flavor! Feel free to mix it up; Monterey Jack or Colby cheese can work well too. Personally, I love a blend of cheeses for extra depth.
Bacon: Crispy bacon adds a crunchy touch. If you’re vegetarian, you can skip this or use a vegetarian bacon alternative. Smoked paprika can also give that smoky flavor!
What’s the Best Way to Bake the Potatoes?
Baking the potatoes perfectly is key. Scrubbing them well ensures you get rid of any dirt. Pricking them allows steam to escape during baking, preventing them from bursting. Bake them until they are soft—about an hour should do, but check earlier if they are smaller.
- Set your oven to 375°F (190°C).
- Once baked, let them cool slightly to avoid burning your hands when scooping.
Following these steps will guarantee soft, flavorful potatoes ready for delicious stuffing!
Easy Twice Baked Potato Casserole
Ingredients You’ll Need:
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons butter, softened
- 1 cup shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 1 hour to bake the potatoes and an additional 35-40 minutes for preparation and baking the casserole. So, plan on about 1 hour and 40 minutes total. The good news? Most of that time is baking, so you can relax while it cooks!
Step-by-Step Instructions:
1. Bake the Potatoes:
First, preheat your oven to 375°F (190°C). Then, scrub the potatoes clean and prick each potato with a fork. This allows the steam to escape while baking. Place them directly on the oven rack and bake for about 1 hour, or until they are tender when you poke them with a fork.
2. Prepare the Potato Filling:
Once the potatoes are done, carefully take them out of the oven and let them cool slightly. When they are cool enough to handle, cut each potato in half lengthwise and scoop the fluffy insides into a large bowl. Leave a little potato around the edges to help the skins hold their shape.
3. Mix It All Together:
To the bowl with your potato flesh, add the sour cream, milk, softened butter, and half of the shredded cheddar cheese. Mash everything together until it’s nice and smooth. Season with salt and pepper to your liking. For a little extra flavor, stir in the crumbled bacon and some sliced green onions if you’re using them!
4. Fill the Skins:
Now it’s time to fill! Spoon the creamy potato mixture back into the potato skins, making sure to divide it evenly amongst them. Place the stuffed potatoes in a casserole dish and sprinkle the remaining cheddar cheese over the top.
5. Bake and Serve:
Pop the casserole into the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly. Once done, take them out and let them cool for a minute. Serve hot, and if you like, sprinkle some extra green onions on top for a fresh touch!
And there you have it! Enjoy your creamy, cheesy Twice Baked Potato Casserole—it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes give a classic fluffy texture, you can use Yukon Gold potatoes for a creamier filling. Keep in mind that cooking times may vary slightly based on the type of potato used.
How Can I Make This Recipe Ahead of Time?
You can prepare the filling ahead of time! Bake the potatoes, scoop out the insides, and mix everything together. Store the filling in the fridge for up to 24 hours, then simply stuff the skins and bake when you’re ready.
What Are Some Good Substitutions for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt for a similar creamy texture, or try crème fraîche for a richer flavor. In a pinch, buttermilk will also work but may change the consistency slightly.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use the microwave, but the oven will keep the texture better!
