Twice Baked Potato Casserole is a dish that brings comfort and joy to any dining table. Imagine creamy, fluffy potatoes blended with rich cheese, crispy bacon, and a hint of green onions, all baked to perfection. This delightful casserole is not just a meal; it’s a celebration of flavors and textures that can turn an ordinary dinner into a memorable feast.
Originating from the classic twice-baked potato, this casserole version has become a beloved staple in many households. It combines the heartiness of traditional comfort food with the convenience of a casserole, making it perfect for family gatherings or potlucks. People adore this dish for its creamy texture and savory taste, which can easily satisfy even the pickiest eaters. Plus, it’s a fantastic way to use up leftover potatoes! Join me as we dive into this delicious recipe that is sure to become a favorite in your home.
Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (cooked and drained)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup additional shredded cheddar cheese for topping
- 1/4 cup additional crumbled bacon for topping
Preparing the Potatoes
- Start by preheating your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and thoroughly.
- Wash the russet potatoes under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- Prick each potato several times with a fork. This allows steam to escape while they bake, preventing them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil for easier cleanup. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes. This will make them easier to handle.
Preparing the Filling
- While the potatoes are cooling, gather your other ingredients. In a large mixing bowl, combine the sour cream, milk, melted butter, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving a thin layer of potato on the skin to maintain its structure.
- Add the scooped-out potato flesh to the mixing bowl with the filling ingredients. Mash the potato mixture with a potato masher or fork until smooth and creamy. Taste and adjust seasoning if necessary.
Assembling the Casserole
- Preheat your oven to 350°F (175°C) if you haven’t already done so. This is the temperature at which we will bake the casserole.
- In a greased 9×13 inch baking dish, spread half of the potato mixture evenly across the bottom. This will create a nice base for your casserole.
- Next, layer the remaining potato mixture on top of the first layer, spreading it evenly to cover the entire surface.
- Sprinkle the additional shredded cheddar cheese and crumbled bacon on top of the casserole. This will create a delicious, cheesy crust as it bakes.
Baking the Casserole
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. This will help the casserole heat through evenly.
- Bake in the preheated oven for 25 minutes. This allows the flavors to meld and the casserole to heat through.
- After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This will help it set up a bit and make it easier to serve.
Serving Suggestions
- Serve the twice-baked potato casserole warm, garnished with extra chopped green onions for a pop of color and freshness.
- This dish pairs wonderfully with grilled meats, roasted vegetables, or a simple green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips and Variations
- If you want to add more flavor, consider mixing in some shredded mozzarella
Conclusion:
In summary, this Twice Baked Potato Casserole is an absolute must-try for anyone looking to elevate their comfort food game. The creamy, cheesy goodness combined with the crispy topping creates a delightful texture that will have your taste buds dancing with joy. Whether you’re serving it as a side dish for a family gathering, a potluck, or just a cozy night in, this casserole is sure to impress everyone at the table. For serving suggestions, consider pairing this dish with a succulent roast chicken or a juicy steak for a hearty meal. You can also customize the casserole by adding your favorite ingredients—think crispy bacon bits, sautéed onions, or even a sprinkle of fresh herbs for an extra burst of flavor. The possibilities are endless, and that’s what makes this Twice Baked Potato Casserole so versatile! I encourage you to give this recipe a try and make it your own. Once you do, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this Twice Baked Potato Casserole together! Happy cooking! Print
Twice Baked Potato Casserole: A Creamy and Delicious Side Dish Recipe
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
Enjoy a creamy and cheesy Twice-Baked Potato Casserole that combines baked potatoes with a rich filling of sour cream, cheddar cheese, and crispy bacon. This comforting dish is perfect as a side or a hearty main course, guaranteed to delight everyone at your table!
Ingredients
Scale- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (cooked and drained)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup additional shredded cheddar cheese for topping
- 1/4 cup additional crumbled bacon for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes under cold water and pat them dry.
- Prick each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil. Bake for 45-60 minutes, or until tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool for 10-15 minutes.
- In a large mixing bowl, combine sour cream, milk, melted butter, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix well.
- Cut each potato in half lengthwise and scoop out the insides, leaving a thin layer of potato on the skin.
- Add the scooped-out potato flesh to the mixing bowl and mash until smooth and creamy. Adjust seasoning if necessary.
- Preheat your oven to 350°F (175°C).
- In a greased 9×13 inch baking dish, spread half of the potato mixture evenly across the bottom.
- Layer the remaining potato mixture on top and spread evenly.
- Sprinkle additional shredded cheddar cheese and crumbled bacon on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for 5-10 minutes before serving.
Notes
- Serve warm, garnished with extra chopped green onions.
- Pairs well with grilled meats, roasted vegetables, or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
