This Twice Baked Potato Casserole is like a warm hug in a dish! It combines creamy potatoes, cheese, and bacon, all baked together for the ultimate comfort food.
I love how easy it is to make—just mix everything up, pop it in the oven, and let it do its thing. You might even find yourself sneaking bites before dinner! 😉
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for this casserole because they are starchy and fluffy when baked. If you can’t find russet potatoes, Yukon Golds work well too, giving a slightly creamier texture.
Sour Cream: Adds creaminess and a bit of tang. You can use Greek yogurt as a healthy alternative that will still deliver a creamy texture. It’s a personal favorite!
Cheddar and Mozzarella Cheese: Sharp cheddar gives a nice bite, while mozzarella adds creaminess. If you prefer, you can switch mozzarella for a milder cheese like Monterey Jack. You can also mix in some pepper jack for a spicy kick!
Bacon: Cooked bacon adds a delicious crunch. For a vegetarian option, try using sautéed mushrooms or smoked tofu to bring in that savoriness without meat.
Green Onions: These add a fresh element. You can use regular onion if you prefer, but keep in mind they’re stronger in flavor. Just use less!
How Do I Bake Potatoes Until They’re Perfectly Tender?
Getting your potatoes tender is key for this dish, and it all starts with the baking process. Here are some steps to ensure you nail it:
- Preheat your oven to 375°F (190°C) to get it nice and hot.
- Wash your russet potatoes well. Using a fork, poke several holes all over—this lets steam escape.
- Place them directly on the oven rack. This allows hot air to circulate evenly around them so they cook through.
- Bake for 45-60 minutes. You’ll know they’re done when a fork slides in easily.
- Let them cool a bit before peeling to avoid burning your hands.
Taking time to bake them properly makes all the difference in texture, leading to a creamy and delicious mashed potato base!
How to Make Twice Baked Potato Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced (plus more for garnish)
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes from start to finish. You’ll need about 15-20 minutes for preparation and then around 45-60 minutes to bake the potatoes, plus another 25-30 minutes for the casserole to bake. A little patience will result in a delicious dish!
Step-by-Step Instructions:
1. Baking the Potatoes:
First, preheat your oven to 375°F (190°C). While it’s warming up, wash and scrub the russet potatoes to get rid of any dirt. Then, pierce each potato a few times with a fork. This will help steam escape while baking. Place the potatoes directly on the oven rack and let them bake for about 45-60 minutes, or until they are tender. Once they’re baked, let them cool for a bit so they’re easier to handle.
2. Preparing the Mashed Potatoes:
Once the potatoes have cooled down, peel off the skins and put the potato flesh into a large mixing bowl. Now, grab a potato masher or a fork and mash those potatoes until they are smooth. It’s okay if there are a few lumps—nobody’s perfect! Next, add in the sour cream, milk, melted butter, half of your shredded cheddar, half of the mozzarella, crumbled bacon, sliced green onions, and the optional garlic and onion powders. Season with salt and pepper to taste. Mix everything together with a spoon or spatula until well combined.
3. Assembling and Baking the Casserole:
Now it’s time to transfer your potato mixture into a greased 2-quart casserole dish. Spread it out evenly so it looks nice. Sprinkle the remaining cheddar and mozzarella cheese on top. Pop the casserole in your preheated oven and bake it for about 25-30 minutes, or until the cheese is bubbly and golden brown. Once it’s done, remove it from the oven and let it cool slightly. If you like, garnish with extra sliced green onions before serving. Enjoy your lovely Twice Baked Potato Casserole!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While russet potatoes are ideal for their fluffy texture, you can use Yukon Gold or even red potatoes. Keep in mind that different potatoes may alter the consistency slightly, so make sure to adjust the mashing to achieve your desired creaminess.
How Can I Make This Healthier?
To lighten up this dish, you can substitute Greek yogurt for sour cream and use low-fat milk instead of whole milk. You can also reduce the amount of cheese or use a reduced-fat cheese to cut calories while still enjoying the flavor you love!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, rather than in the microwave, to keep that cheesy topping nice and crispy.
Can I Freeze Twice Baked Potato Casserole?
Yes, you can! To freeze, cool the casserole completely and then cover it tightly with foil or plastic wrap. It can be frozen for up to 2 months. To reheat, thaw it overnight in the fridge before baking at 375°F (190°C) for about 30-40 minutes, or until heated through.
