If you’re searching for a comfort food that brings all the cozy vibes to your table, look no further than this Twice Baked Potato Casserole Recipe. Creamy, cheesy, and packed with savory bacon and fresh green onions, it’s the ultimate crowd-pleaser that transforms humble russet potatoes into a hearty and satisfying casserole. This dish effortlessly blends smooth mashed potatoes with that irresistible cheesy topping, making it a perfect side or even a main for your family dinner or special occasions. Trust me, once you try this Twice Baked Potato Casserole Recipe, it’ll quickly become a beloved staple in your kitchen repertoire.
Ingredients You’ll Need
Getting your ingredients right is key to nailing the rich and comforting flavors in this Twice Baked Potato Casserole Recipe. Each simple element adds a unique touch, from the creamy dairy that makes the potatoes silky smooth to the sharp cheddar cheese that melts into gooey perfection.
- 4 large russet potatoes: These starchy potatoes yield the perfect fluffy interior ideal for mashing and baking.
- 1/2 cup sour cream: Adds tang and creaminess that beautifully balances the richness.
- 1/2 cup cream cheese, softened: Gives the casserole a luxuriously smooth texture.
- 1/4 cup milk: Lightens the mixture and makes it silky without being too heavy.
- 1/4 cup unsalted butter, melted: Infuses a mellow richness and helps with smooth mashing.
- 1 teaspoon garlic powder: Delivers a subtle savory depth without overpowering.
- 1 teaspoon onion powder: Elevates the flavor profile with its mild onion sweetness.
- Salt and black pepper, to taste: Essentials to bring all the flavors together perfectly.
- 1 cup shredded sharp cheddar cheese, plus extra for topping: Sharp cheddar gives a vibrant boldness and wonderful meltiness.
- 1/2 cup cooked bacon bits (optional): Adds a smoky crunch that takes the casserole to the next level.
- 1/4 cup green onions, chopped (plus more for garnish): Brings a fresh and crisp contrast, plus a pop of color.
How to Make Twice Baked Potato Casserole Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). This temperature is just right to cook the potatoes through without drying them out and to melt the cheese to bubbly, golden perfection later on.
Step 2: Prepare the Potatoes
Grab your russet potatoes and give them a good scrub under running water. Once clean, poke a few holes in each with a fork to allow steam to escape. Place them on a baking sheet and bake for 45-60 minutes until they’re tender all the way through. Let them cool enough so you can handle them without burning your fingers.
Step 3: Prepare the Casserole Mixture
When the potatoes have cooled slightly, peel away their skins and add the fluffy potato flesh to a large bowl. Mash the potatoes with a fork or potato masher until smooth and creamy. Now stir in sour cream, softened cream cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly so it blends into a luscious, savory base.
Step 4: Add Cheese and Bacon
This is the fun part! Fold in shredded sharp cheddar cheese, bacon bits if you’re using them, and chopped green onions. Each ingredient adds its own burst of flavor and texture, turning a simple mash into a complex, layered feast.
Step 5: Transfer to Baking Dish
Grease a 9×13-inch baking dish and spread the potato mixture evenly into it, smoothing the top so the casserole bakes uniformly.
Step 6: Add Toppings
Sprinkle a generous amount of shredded cheddar cheese right on top. This cheesy crust will become beautifully bubbly and golden as it bakes.
Step 7: Bake
Pop your casserole into the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the cheese on top is melted, bubbly, and slightly browned.
Step 8: Garnish and Serve
Take the casserole out of the oven and let it cool for a few minutes. Garnish with more chopped green onions for a fresh, vibrant finish before serving. Get ready for everyone to ask for seconds!
How to Serve Twice Baked Potato Casserole Recipe
Garnishes
Fresh green onions scattered on top add a lovely color contrast and a crisp bite to balance the creaminess. If you want to add a bit of indulgence, a dollop of sour cream or a sprinkle of crispy bacon bits on each serving makes it extra special.
Side Dishes
This Twice Baked Potato Casserole Recipe pairs wonderfully with green vegetables like steamed broccoli or sautéed green beans to lighten up the plate. A simple mixed salad with a tangy vinaigrette also complements the richness perfectly.
Creative Ways to Present
For a family-style feast, serve the casserole straight from the baking dish, letting everyone dig in. Alternatively, portion it into mini ramekins for an elegant individual presentation that’s perfect for dinner parties or holiday meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days, making it a convenient and tasty leftover ready to be reheated and enjoyed again.
Freezing
This casserole freezes beautifully! Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until warmed through and bubbly again. You can also microwave single portions, but the oven method keeps the cheese texture perfect and the potato mixture creamy.
FAQs
Can I use different types of potatoes?
Russet potatoes are ideal for this recipe because they have a fluffy texture when baked, but you can experiment with Yukon Gold potatoes for a creamier, buttery flavor. Just be aware the texture might be a bit different.
Is it necessary to peel the potatoes?
Peeling the potatoes before mixing them into the casserole ensures a smooth, creamy texture. If you like a bit of rustic texture, you can leave some skin on, but it’s less traditional.
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon bits, and consider adding sautéed mushrooms or caramelized onions for an extra savory boost without the meat.
How do I get a crispy topping?
Add breadcrumbs or extra shredded cheese on top before baking. Baking a few minutes longer or broiling for the last minute can also help achieve a golden, slightly crispy cheese crust.
Can I prepare the casserole mixture ahead of time?
Yes, you can prepare the mashed potato mixture up to a day ahead and refrigerate it. Just mix in the cheese and bacon right before transferring to the baking dish and baking it fresh.
Final Thoughts
This Twice Baked Potato Casserole Recipe is a total game-changer when it comes to potato dishes, offering a creamy, cheesy, and flavorful experience that feels both elegant and comforting. Whether you’re feeding a crowd or looking for a cozy family dinner, this recipe is sure to delight. Go ahead and give it a try—you’ll wonder how you ever lived without it!
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Twice Baked Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato Casserole is a comforting and cheesy side dish made with creamy mashed potatoes blended with sour cream, cream cheese, cheddar cheese, and bacon bits. Baked until golden and bubbly, it’s perfect for family dinners or holiday gatherings, delivering rich flavors and a satisfying texture.
Ingredients
Potatoes
- 4 large russet potatoes
Mix-ins
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
Add-ins
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup cooked bacon bits (optional)
- 1/4 cup green onions, chopped (plus more for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the potatoes and casserole.
- Prepare the Potatoes: Scrub the potatoes clean under running water and pierce several holes in each with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender when pierced. Allow to cool slightly so they can be handled safely.
- Prepare the Casserole Mixture: Once cooled enough to handle, peel the potatoes and place the flesh into a large bowl. Mash until smooth, then add sour cream, cream cheese, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix well until creamy and evenly combined.
- Add Cheese and Bacon: Fold in shredded cheddar cheese, cooked bacon bits if using, and chopped green onions gently into the mashed potato mixture to distribute evenly.
- Transfer to Baking Dish: Spoon the prepared potato mixture into a greased 9×13-inch baking dish, spreading it out evenly for uniform cooking.
- Add Toppings: Sprinkle additional shredded cheddar cheese over the top to create a golden, bubbling crust during baking.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove from the oven and allow it to cool for a few minutes. Garnish with extra chopped green onions before serving hot.
Notes
- You can omit the bacon bits for a vegetarian version.
- Use sharp cheddar for the best flavor, but feel free to mix cheeses as desired.
- To save time, bake potatoes in advance or microwave them if short on time, but baking yields best texture.
- Ensure potatoes are fully cooled before mashing to achieve smooth texture.
- Adjust salt and pepper to taste depending on cheese and bacon saltiness.
