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
Scale
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.
