If you’re craving comfort food that feels like a warm hug, look no further than The Pioneer Woman’s Twice Baked Potato Casserole Recipe. This dish is a glorious mashup of creamy, cheesy, and smoky flavors all baked to golden perfection. Each bite combines fluffy potatoes, rich sour cream, savory bacon, and sharp cheddar cheese in a way that’s simply irresistible. Whether you’re feeding a crowd or just treating yourself, this casserole brings cozy vibes and crowd-pleasing satisfaction every single time.
Ingredients You’ll Need
The ingredients for The Pioneer Woman’s Twice Baked Potato Casserole Recipe are straightforward and pantry-friendly, but each one plays a crucial role in creating the irresistible layers of flavor and texture. Simple products like russet potatoes and good-quality cheddar cheese transform into a decadent dish that’s worth every bite.
- ½ pound bacon: Adds a smoky, crispy richness that is absolutely essential for depth of flavor.
- 8 medium russet potatoes (about 6 pounds): These starchy potatoes give you the perfect fluffy base.
- 3 tablespoons canola oil: Helps the potato skins get crispy when baked.
- 2 sticks salted butter (softened and cubed): Brings creaminess and a buttery luxury to the mash.
- 1 cup sour cream: Adds tangy creaminess that balances richness beautifully.
- 1 cup whole milk: Used to smooth out the potatoes to the ideal consistency.
- 1 cup grated cheddar cheese (plus more for topping): Provides melty, sharp flavor that binds the dish together.
- 2 teaspoons seasoned salt: Elevates the overall taste with a touch of savory seasoning.
- 3 green onions (sliced): Offers a fresh pop of color and subtle bite as garnish.
- Salt and pepper (to taste): The basic seasonings to enhance every ingredient.
How to Make The Pioneer Woman’s Twice Baked Potato Casserole Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 400° F. It’s important to have your butter, sour cream, and milk come to room temperature beforehand. This helps everything blend smoothly when you mix it with the potatoes later on, giving a velvety texture.
Step 2: Bake Those Potatoes
Scrub your russet potatoes clean, then dry and rub them all over with canola oil to ensure the skins crisp up nicely. Place them on a baking sheet and pop them in the oven. Bake for about 40 minutes, or until you can easily slice through them with a knife. The crispy skins paired with fluffy insides set the stage for this casserole’s wonderful textures.
Step 3: Cook the Bacon to Perfection
While the potatoes are baking, gently cook your bacon in a large pan on low heat. This slow cooking helps render out all the fat and creates bacon strips that are perfectly crisp without burning. Use tongs to flip them now and then for even cooking, then drain them on paper towels once they’re done. That smoky, salty crunch is a highlight of the casserole.
Step 4: Prep Potatoes and Mix the Filling
Once the potatoes are out of the oven, lower your oven temperature to 350° F. Keep the skins on two potatoes for texture and peel the remaining six. Cut all the potatoes into thirds and transfer to a large mixing bowl. Crumble the bacon, reserving some for the topping, then add the rest along with butter, sour cream, cheddar, seasoned salt, salt, and pepper. Give everything a rough mash—the goal is creamy lumps that add a lovely mouthfeel.
Step 5: Adjust Consistency and Bake
Gradually add the whole milk while continuing to mash, stopping when the mixture reaches your ideal consistency. Pour this luscious mixture into a greased 9 x 13 baking dish, then sprinkle on the reserved bacon and some extra shredded cheese for that irresistible golden top. Bake uncovered for 20 to 25 minutes until bubbly and lightly browned.
Step 6: Final Touches and Serve
Once out of the oven, finish the casserole with freshly sliced green onions. This touch of green adds not just color but a gentle oniony brightness that cuts through the richness perfectly. Serve it hot and watch your guests reach for seconds!
How to Serve The Pioneer Woman’s Twice Baked Potato Casserole Recipe
Garnishes
For a beautiful presentation and flavor boost, topping your casserole with freshly chopped green onions is a must. You could also add a sprinkle of extra cheddar or even a dollop of sour cream to make it look as inviting as it tastes.
Side Dishes
This casserole pairs wonderfully with fresh green salads or roasted vegetables to balance the richness. Consider serving it alongside steamed broccoli or a crisp arugula salad with a lemon vinaigrette for a well-rounded meal.
Creative Ways to Present
You can jazz up The Pioneer Woman’s Twice Baked Potato Casserole Recipe by serving it in individual ramekins for personal portions, perfect for dinner parties. Alternatively, turn it into a loaded “bar” with extra toppings like chopped chives, crumbled bacon, diced tomatoes, or even a drizzle of hot sauce to let guests customize their plates.
Make Ahead and Storage
Storing Leftovers
The casserole keeps beautifully in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or transfer it to an airtight container. When stored properly, the flavors meld even more, giving you delicious leftovers that are easy to reheat.
Freezing
If you want to save time later, The Pioneer Woman’s Twice Baked Potato Casserole Recipe freezes well. Prepare the casserole fully but hold off on baking it until ready to serve. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, bake it straight from the freezer, adding extra time as needed.
Reheating
To reheat, warm the casserole in a 350° F oven until heated through and bubbly again, usually around 20 to 25 minutes. Avoid microwaving if possible to preserve that crispy top and the casserole’s original texture.
FAQs
Can I use a different type of potato for this casserole?
Russet potatoes are preferred because of their starchy texture, which creates the fluffy interior essential for this recipe, but you can experiment with Yukon Golds for a slightly waxier, creamier finish.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon or replace it with a smoky vegetarian bacon alternative. You can also add sautéed mushrooms for an extra savory touch.
Can I prepare this dish ahead of time for a party?
Yes, The Pioneer Woman’s Twice Baked Potato Casserole Recipe is perfect for making ahead. Assemble it the day before and keep it refrigerated, then bake it just before serving to save time on your event day.
What can I use if I don’t have seasoned salt?
A mix of regular salt with a dash of garlic powder and paprika can substitute nicely for seasoned salt, adding similar savoriness and a bit of color.
How do I make the casserole less rich?
To lighten it up, consider using reduced-fat sour cream or Greek yogurt and swap whole milk for 2% milk. This will reduce fat without sacrificing much creaminess.
Final Thoughts
There’s a heartfelt reason The Pioneer Woman’s Twice Baked Potato Casserole Recipe has become a beloved classic—its blend of simple ingredients with big, comforting flavors sings to your soul. Whether it’s a holiday feast, a weeknight dinner, or a potluck contribution, this casserole will make everyone feel cared for and completely satisfied. Trust me, once you try it, it will quickly become a favorite in your recipe rotation too!
Print
The Pioneer Woman’s Twice Baked Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
The Pioneer Woman’s Twice Baked Potato Casserole is a comforting and delicious dish featuring tender baked russet potatoes mashed with butter, sour cream, milk, cheddar cheese, and savory bacon. Finished with a crispy cheese and bacon topping and garnished with fresh green onions, this casserole is perfect for family dinners or gatherings.
Ingredients
Bacon and Potatoes
- ½ pound bacon
- 8 medium russet potatoes (about 6 pounds)
- 3 tablespoons canola oil
Potato Mixture
- 2 sticks salted butter (softened and sliced into cubes)
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese (plus more for topping)
- 2 teaspoons seasoned salt
- Salt and pepper (to taste)
Garnish
- 3 green onions (sliced)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Dairy Ingredients: Remove the butter, sour cream, and milk from the fridge and set aside to come to room temperature, ensuring they mix smoothly with the potatoes.
- Bake Potatoes: Scrub the russet potatoes clean, dry them thoroughly, then rub each with canola oil. Place them on a baking sheet and bake for 40 minutes until they are easily pierced with a knife.
- Cook Bacon: While the potatoes bake, cook the bacon slowly over low heat in a large pan. Flip frequently using tongs for even cooking. Once crispy, transfer to a paper towel-lined plate to drain and cool.
- Adjust Oven Temperature: Remove the potatoes from the oven and reduce oven heat to 350°F (175°C) for the casserole baking.
- Prepare Potatoes for Mashing: Keep skins on two potatoes, peel the remaining six, then cut all into thirds. Add them to a large mixing bowl.
- Add Bacon and Ingredients: Crumble the cooked bacon, reserving some for topping. Add the rest to the potatoes along with butter cubes, sour cream, grated cheddar cheese, seasoned salt, and salt and pepper. Roughly mash the mixture together.
- Add Milk Gradually: Slowly pour in the milk, mashing between additions until the desired creamy consistency is reached.
- Assemble Casserole: Transfer the mashed potato mixture to a lightly greased 9 x 13-inch baking dish.
- Top Casserole: Sprinkle the reserved bacon and additional shredded cheddar cheese evenly over the top.
- Bake and Garnish: Bake uncovered for 20-25 minutes until bubbly and golden on top. Remove from oven, sprinkle with sliced green onions, and serve warm.
Notes
- Using room temperature butter, milk, and sour cream helps achieve a smoother mashed potato texture.
- Keeping the skins on some potatoes adds extra texture and nutrition to the casserole.
- Cook bacon slowly on low heat to render fat and get crispy without burning.
- Adjust milk amount to achieve your preferred casserole consistency.
- This dish can be made ahead and reheated before serving.
