This is my version of the Pioneer Woman Twice Baked Potato Casserole. The great thing about this make-ahead potato casserole is that it can be frozen so you can always have the perfect side dish at hand!
Ingredients You’ll Need:
To make this twice-baked potato casserole, you will need the following ingredients:
- Yukon Gold potatoes or Russet Potatoes
- Bacon
- Milk, room temperature
- Sour cream, room temperature
- Butter, room temperature
- Dried chives
- Green onions
- Shredded cheddar cheese
- Seasoned salt
- Pepper
How To Make Twice-Baked Potato Casserole?
Making this baked potato casserole recipe is very easy because the potatoes are baked. You don’t have to boil them.
- Preheat the oven to 400 F. Place the potatoes on a baking sheet and rub them with vegetable oil. Bake for 45 minutes or until they are tender. Let them cool slightly, peel, and cut in four.
- While the potatoes are baking, cook the bacon in a skillet on low heat until crispy on both sides. Transfer to a plate lined with paper towels, let cool, and chop.
- Place the cooked potatoes in a bowl. Pour in the milk and add the sour cream, sliced butter, one cup of shredded cheddar, seasoned salt, pepper, chives, and ⅔ of the chopped bacon. Mash with a potato masher until all ingredients are well incorporated.
- Reduce the heat of the oven to 350 F. Place the mashed potatoes into a 7×11-inch casserole dish.
- Sprinkle ½ cup of shredded cheddar and the remaining ⅓ chopped bacon on top. Bake for 20 minutes or until the cheese is melted and the mashed potatoes are heated through. Serve with sliced green onions on top.
What To Serve With Twice-Baked Potato Casserole?
This make-ahead potato casserole is the perfect side dish for any meat entree like Cajun Butter Steak, Slow Cooker Salisbury Steak. It is also a great side for any poultry dish like Honey Garlic Chicken Wings, Honey Garlic Chicken Skewers, or Marry Me Chicken.
Storing Leftovers:
Store any leftovers in an airtight container and in the fridge for up to 4 days.
Freezing Leftover Potato Casserole:
If you wish to make this casserole ahead of time, or have leftovers, place them in an airtight container and freeze for up to 4 months. You can also store them in a disposable foil baking dish and wrap it twice with plastic wrap and once with foil.
Other Recipes You Might Like:
- Homemade scalloped potatoes
- The best-mashed potatoes
- Mashed potato cups
- Green beans, bacon, and potatoes recipe
Baked Potato Casserole Recipe
Ingredients
- 6 large Yukon Gold or Russet potatoes scrubbed and dried
- 1 tbsp vegetable oil
- 6 strips of bacon divided
- 1 cup sour cream room temperature
- ¾ cup milk room temperature
- 1 stick of butter room temperature and sliced
- 2 tsp seasoned salt
- 1 tbsp dried chives
- 1 ½ cups shredded cheddar cheese divided
- ½ tsp freshly ground pepper
- 2 green onions sliced for garnish
Instructions
- Preheat the oven to 400 F. Place the potatoes on a baking sheet and rub them with vegetable oil. Bake for 45 minutes or until they are tender. Let them cool slightly, peel, and cut in four.
- While the potatoes are baking, cook the bacon in a skillet on low heat until crispy on both sides. Transfer to a plate lined with paper towels, let cool, and chop.
- Place the cooked potatoes in a bowl. Pour in the milk and add the sour cream, sliced butter, one cup of shredded cheddar, seasoned salt, pepper, chives, and ⅔ of the chopped bacon. Mash with a potato masher until all ingredients are well incorporated.
- Reduce the heat of the oven to 350 F. Place the mashed potatoes into a 7x11-inch casserole dish.
- Sprinkle ½ cup of shredded cheddar and the remaining ⅓ chopped bacon on top. Bake for 20 minutes or until the cheese is melted and the mashed potatoes are heated through. Serve with sliced green onions on top.
Nutrition
