Twice baked potato casserole recipe: 1 pan of pure joy

Imagine all the flavors of a loaded potato packed into one creamy and cheesy dish. This recipe takes the classic comfort of a twice baked potato and turns it into an easy to serve casserole. You get the crispy edges and the fluffy center plus the smoky flavor of beef bacon in every single bite. It is the perfect side dish for family dinners or holiday gatherings. I first made this when I wanted the taste of stuffed potatoes without the hassle of scooping out individual skins for a dozen people. It quickly became a requested favorite because it is simple to prepare and even easier to eat.

Why You Will Love This Twice Baked Potato Casserole Recipe

You are going to love how this dish saves you so much time in the kitchen. Instead of carefully handling those super hot potato skins you just mash and spread everything into a baking dish. This version uses savory beef bacon to provide that essential smoky crunch. It is a hearty and crowd pleasing dish that pairs perfectly with roasted chicken or grilled steak. The texture is rich and velvety which makes it the ultimate comfort food for any day of the week. Plus you do not have to worry about anyone getting a smaller potato because everyone gets a big scoop of the good stuff.

Ingredients for Your Twice Baked Potato Casserole Recipe

• 5 pounds of Russet potatoes peeled and cubed
• 1/2 cup of unsalted butter softened
• 1 cup of sour cream
• 1/2 cup of whole milk
• 2 cups of shredded sharp cheddar cheese divided
• 1 package of beef bacon cooked until crispy and crumbled
• 1/4 cup of fresh chives chopped
• 1 teaspoon of garlic powder
• Salt and black pepper to taste

Essential Kitchen Tools

• Large stockpot for boiling
• Potato masher or electric hand mixer
• 9×13 inch baking dish
• Large mixing bowl

Step-by-Step Instructions for This Twice Baked Potato Casserole Recipe

Preparing and Mashing the Potatoes

Start by placing your cubed potatoes into a large pot of salted water. Bring the water to a boil and cook the potatoes for about 15 to 20 minutes until they are fork tender. You want them soft enough to mash easily but not falling apart into mush. Drain the water thoroughly to ensure your casserole is not watery. Transfer the hot potatoes to a large bowl and add the butter and milk and sour cream. Mash the mixture until it reaches your desired consistency. For a smoother texture you can use an electric mixer but for a rustic feel just use a hand masher.

Adding the Toppings and Baking

Fold in half of the shredded cheddar cheese and half of the crumbled beef bacon and the garlic powder. Season it all with salt and pepper. Spread the potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the remaining cheese and beef bacon over the top so every inch is covered in goodness. Bake in a preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes. You want the cheese to be melted and bubbly and perfect. Garnish with fresh chives before serving hot to your hungry guests.

Pro Tips for Your Twice Baked Potato Casserole Recipe

To avoid a gummy texture do not overwork the potatoes once you add the dairy. If you are preparing this in advance you can assemble the dish a day early and keep it in the refrigerator. Just add an extra 10 minutes to the baking time if you are starting from a cold dish. For the best flavor I always recommend that you grate your own cheddar cheese. Pre shredded cheese often has a waxy coating that prevents it from melting as smoothly as it should.

Frequently Asked Questions about This Twice Baked Potato Casserole Recipe

Can I use a different type of potato? While Russet potatoes are best for their starchy texture Yukon Gold potatoes also work well for a creamier and waxier finish.

How do I store leftovers? Place any remaining casserole in an airtight container and refrigerate for up to three days. Reheat it in the oven to maintain that great texture.

What can I use instead of beef bacon? If you prefer not to use beef bacon you can use smoked turkey strips or simply add a touch of smoked paprika to the potato mix for that smoky depth you want.

Nutritional Information for This Twice Baked Potato Casserole Recipe

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 420mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 12g

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