TWICE-BAKED POTATO CASSEROLE – Creamy, buttery mashed potatoes with bacon and cheese throughout. This dish has all the delicious flavors of a twice-baked potato, can easily be made ahead of time, and feeds a crowd.
I was looking for some Thanksgiving side dish options when I came across Twice-Baked Potato Casserole. I love twice-baked potatoes, but I don’t always love the potato to peel ratio. So naturally, a twice-baked potato in casserole form sounded perfect to me. Long story short, it is!
You get all the delicious flavor of a twice-baked potato. However, it’s much less labor intensive, there’s just the right amount of peel included, and the dish will satisfy a crowd. Definitely a must have for holiday gatherings. We all loved it.
This recipe calls to mash two potatoes with their skins on. That may seem weird, but it’s just enough to give the dish the flavor and rustic nature of twice-baked potatoes. If you’re really opposed to leaving the peel on, you can go ahead and peel all of the potatoes.
Peeling hot potatoes can be tricky. The method that works best for me is to steady the potato on a cutting board with one hand in an oven mitt (preferably a mini silicone oven mitt). Then carefully peel the potato with a knife in the other hand. Cutting the potato in half lengthwise to start makes it much easier to handle.
If you’re making Twice-Baked Potato Casserole ahead of time follow the recipe up until the potatoes are in the 9×13 dish and covered in cheese and bacon. Store it in the fridge until you’re ready to bake it. Cover it and bake for 10-15 minutes, remove the cover, then bake uncovered for 25 minutes.
Looking for more baked side dishes? Try my Cheesy Green Chili Rice Casserole or Simple Roasted Zucchini.
Here’s what you need to make Twice-Baked Potato Casserole…
- Bacon
- Russet potatoes
- Canola oil
- Butter
- Sour cream
- Whole milk
- Shredded Colby jack cheese
- Seasoned salt
- Pepper
- Green onions
- Salt
Twice-Baked Potato Casserole
TWICE-BAKED POTATO CASSEROLE - Creamy, buttery mashed potatoes with bacon and cheese throughout. This dish has all the delicious flavors of a twice-baked potato, can easily be made ahead of time, and feeds a crowd.
Ingredients
- 1/2 pound bacon, cooked and sliced
- 8 medium russet potatoes, washed and dried
- 3 tablespoons canola oil
- 1 cup butter, room temperature
- 1 cup sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 cup shredded Colby jack cheese, more for topping
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 3 green onions, sliced
- Salt to taste
Instructions
- Preheat oven to 400.
- Place the washed and dried potatoes on a baking sheet. Bake for 40 minutes, until soft and easily mashed.
- Remove potatoes from the oven, reduce the heat to 350.
- Lightly grease a 9x13 baking dish.
- Peel the skins from 6 of the potatoes, leaving the skins on the remaining 2.
- Cut all of the potatoes into 1-2 inch cubes and add them to a large bowl.
- Add in the butter, and mash with a potato masher.
- Add in the sour cream, milk, and shredded cheese. Mash again.
- Reserve some of the bacon for the topping, add the remaining bacon to the potato mixture. Add in the seasoned salt and pepper. Mash until combined and well distributed.
- Add salt to taste, mix to combine.
- Transfer the potato mixture to the greased 9x13 dish, spread evenly.
- Top with the remaining bacon and additional shredded cheese.
- Bake for 20-25 minutes, until warmed through.
- Top with sliced green onions, serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 455Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 81mgSodium: 830mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 13g
Nutritional information is provided as a courtesy and is only an estimate.
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Twice-Baked Potato Casserole
Creamy, buttery mashed potatoes with bacon and cheese throughout. This dish has all the delicious flavors of a twice-baked potato, can easily be made ahead of time, and feeds a crowd.
Recipe source: adapted from The Cozy Cook
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