If you like loaded baked potatoes, you’ll love this casserole. The same amazing flavor of a freshly baked potato with butter, sour cream, green onions, cheddar cheese, and bacon baked all together in a convenient manner.
For this twice-baked potato casserole, you will need to bake the potatoes as you would if you were eating them like that, and then mix their flesh with all the trimmings and bake it again until all the flavors melt together in a wonderfully cheesy mixture. It is the best of the potato casserole recipes.
If you want to make this casserole ahead of time, cook the potatoes, mix them with the rest of the ingredients and place them in the greased baking dish. Cover with plastic wrap and refrigerate for up to 2 days before baking it. Do not add the cheese until the day you plan to serve them.
Freezing Leftover Potato Casserole
Yes, you can freeze it. Some people don’t agree on this, but I have found that my potato casserole freezes well. To defrost, place it in the fridge overnight to thaw. This casserole has a high-fat content, which helps keep the mashed potato consistency as close to the fresh stuff as possible.
If you have any leftovers, place them in an airtight container and keep in the fridge for up to 4 days, or freeze them for up to 4 months.
Remember to always label the food with the date before freezing it, so you know the expiration date.
Reheating Frozen Potatoes
To reheat any leftovers, you can place them in the microwave or the oven. Thaw them completely prior to reheating them.
If you use the microwave, heat them for 2 minutes on high, take them out, stir them and if they are not hot enough, heat them again in 30-second intervals until they reach the desired temperature.
If you are reheating them in the oven, place them in an oven-safe dish, cover with foil, and heat for 15-20 mins in a preheated 350 F oven.
- 8 russet potatoes
- 4 ounces cream cheese, softened
- ¾ cup sour cream
- ¼ cup milk
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 6 strips of bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
- ¼ cup sliced green onions
- Freshly ground pepper
- Cook the potatoes in a 350 F oven for one hour. Remove from the oven and scoop out the flesh into a medium-sized bowl. Do not turn off the oven.
- Pour in the milk and add the sour cream and softened cream cheese, salt, pepper, garlic powder, and dried parsley. Mix everything well just until smooth.
- Grease the bottom and sides of a baking dish. Spread the potato mixture evenly on the dish and bake for 35 minutes.
- Take the casserole out of the oven and sprinkle the cheese evenly on top. Return to the oven and bake for 5 more minutes or until the cheese is completely melted.
- Once the cheese has melted, top with the crumbled bacon and sliced green onions. Serve while hot.