Twice Baked Potato Casserole Recipe

In the realm of comfort food, there are dishes that simply transcend the ordinary, becoming staples in family gatherings and weeknight dinners alike. For us, the Twice Baked Potato Casserole has achieved just that status. It’s a dish that started as a simple experiment, born from a craving for something more exciting than plain baked potatoes, and quickly evolved into a family favorite. The first time I made this, the aroma alone was enough to draw everyone into the kitchen, curiosity piqued. And the taste? Pure bliss. The creamy, cheesy potato filling, nestled back into those perfectly baked potato skins, then elevated to casserole perfection – it’s a symphony of textures and flavors that satisfies on so many levels. Even my notoriously picky eater, my youngest, who usually eyes anything “casserole” with suspicion, devoured a generous helping, asking for seconds (a rare and joyous occasion!). Since then, this Twice Baked Potato Casserole has become a regular request, gracing our holiday tables, potlucks, and even making appearances as a special weeknight treat. It’s the kind of recipe that feels both indulgent and comforting, sophisticated yet utterly approachable. If you’re looking for a dish that’s guaranteed to impress and leave everyone reaching for another scoop, look no further. This is more than just a recipe; it’s an experience, a warm hug on a plate, and I’m thrilled to share it with you. Get ready to fall in love with the humble potato all over again!

Ingredients

This Twice Baked Potato Casserole is all about simple, high-quality ingredients coming together to create something truly special. Here’s what you’ll need to gather to embark on this culinary adventure:

• Potatoes: 6 large Russet potatoes. Russets are the workhorse of the potato world for baking. Their high starch content makes them wonderfully fluffy when baked and perfect for scooping and mashing. You want potatoes that are roughly the same size for even cooking. Look for firm potatoes, free from blemishes or sprouts. Consider organic potatoes if available, as you’ll be eating the skins.
• Butter: ½ cup (1 stick) unsalted butter, divided. Butter is the key to richness and flavor in this casserole. We’ll use it both to bake the potatoes and to create the creamy filling. Unsalted butter gives you more control over the saltiness of the final dish. If you only have salted butter, you may want to reduce the amount of added salt later in the recipe.
• Milk: ½ cup milk. Milk adds moisture and creaminess to the potato filling. Whole milk will provide the richest flavor, but 2% or even skim milk can be used if you prefer a slightly lighter casserole. For a dairy-free option, consider using unsweetened almond milk or oat milk, although this will slightly alter the flavor and texture.
• Sour Cream: 1 cup sour cream. Sour cream is essential for that signature tangy creaminess that makes twice-baked potatoes so irresistible. Full-fat sour cream will give the best flavor and texture. For a slightly lighter option, you can use light sour cream or Greek yogurt. Greek yogurt will add a bit more tang and protein.
• Shredded Cheddar Cheese: 2 cups shredded cheddar cheese, divided. Cheddar cheese is a classic pairing with potatoes, and its sharp flavor adds a wonderful depth to the casserole. Sharp cheddar is recommended for the most pronounced cheese flavor, but mild or medium cheddar can also be used. Feel free to experiment with other cheeses as well, such as Monterey Jack, Colby Jack, or a blend of cheddar and Gruyere for a more sophisticated flavor profile. Pre-shredded cheese is convenient, but shredding your own cheese from a block will melt more smoothly and often has better flavor.
• Cooked Bacon: 6 slices cooked bacon, crumbled. Bacon adds a smoky, salty, and undeniably delicious element to this casserole. Use your favorite type of bacon – thick-cut bacon will provide more substantial pieces. Cook the bacon until crispy and drain off any excess grease. For a vegetarian option, you can omit the bacon or substitute with crumbled vegetarian bacon or sautéed mushrooms for an umami flavor boost.
• Green Onions: ¼ cup chopped green onions. Green onions add a fresh, mild onion flavor and a pop of color to the casserole. Use both the white and green parts of the green onions. Chives can also be used as a substitute for a milder onion flavor.
• Salt: 1 teaspoon salt, or to taste. Salt is crucial for enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference. Remember that bacon and cheese are already salty, so taste as you go.
• Black Pepper: ½ teaspoon black pepper, or to taste. Freshly ground black pepper adds a warm, slightly spicy note that complements the other flavors. Adjust the amount to your liking.
• Garlic Powder: ½ teaspoon garlic powder. Garlic powder provides a subtle garlic flavor that enhances the savory notes of the casserole. You can also use a clove of minced garlic sautéed in a bit of butter for a more pronounced garlic flavor.
• Optional Toppings: Additional shredded cheddar cheese, crumbled bacon, green onions, sour cream for serving. Toppings are a great way to customize your casserole and add extra visual appeal. Consider offering a variety of toppings for people to choose from.

Ingredient Notes for Success:

• Potato Choice Matters: While Russets are recommended, other starchy potatoes like Yukon Golds can also work, although they will be slightly less fluffy. Avoid waxy potatoes like red potatoes, as they won’t mash as well.
• Quality Cheese: Using good quality cheddar cheese will significantly impact the flavor. Look for aged cheddar for a richer, more complex taste.
• Freshness is Key: Whenever possible, use fresh ingredients. Fresh green onions and freshly cooked bacon will always taste better than their dried or pre-cooked counterparts.
• Taste as You Go: Seasoning is crucial. Taste the potato mixture before you bake the casserole and adjust salt and pepper as needed.

Instructions

Creating this delectable Twice Baked Potato Casserole is easier than you might think! Follow these step-by-step instructions to bring this comforting dish to life:

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C). Preheating is essential for ensuring even cooking and proper baking of the potatoes. Make sure your oven has reached the correct temperature before placing the potatoes inside.
2. Prepare the potatoes: Wash the Russet potatoes thoroughly under cold water, scrubbing off any dirt. Pat them dry with a paper towel. Pierce each potato several times with a fork. This allows steam to escape while baking, preventing the potatoes from bursting.
3. Bake the potatoes: Place the pierced potatoes directly on the oven rack. Baking them directly on the rack allows for better air circulation, resulting in crispier skins. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed gently. The cooking time will vary depending on the size of your potatoes.

Step 2: Prepare the Filling While Potatoes Bake

1. Cook the bacon: While the potatoes are baking, cook the bacon until crispy using your preferred method (skillet, oven, or microwave). Drain the cooked bacon on paper towels to remove excess grease. Once cooled slightly, crumble the bacon into small pieces. Set aside.
2. Shred the cheese: If you are using a block of cheddar cheese, shred it now. Divide the shredded cheese into two portions – one for the filling and one for topping.

Step 3: Scoop and Mash the Potatoes

1. Cool the potatoes slightly: Once the potatoes are baked, remove them from the oven and let them cool slightly until they are cool enough to handle but still warm. This will make them easier to scoop out.
2. Cut and scoop: Carefully cut each baked potato in half lengthwise. Using a spoon, scoop out the potato pulp from each half, leaving a thin shell of potato skin intact. Be careful not to tear the potato skins, as they will serve as the base for your casserole. Place the scooped-out potato pulp into a large mixing bowl.
3. Mash the potatoes: Add ¼ cup of butter, milk, sour cream, salt, pepper, and garlic powder to the bowl with the potato pulp. Using a potato masher or an electric mixer on low speed, mash the potatoes until smooth and creamy. Be careful not to overmix if using an electric mixer, as this can make the potatoes gluey.

Step 4: Assemble the Casserole

1. Preheat oven to 375°F (190°C). Reduce the oven temperature slightly for the second bake to ensure the casserole cooks through without burning the top.
2. Mix in filling ingredients: Add 1 ½ cups of shredded cheddar cheese, crumbled bacon, and chopped green onions to the mashed potato mixture in the bowl. Stir gently to combine all ingredients evenly throughout the potato filling.
3. Fill the potato skins: Spoon the potato filling evenly back into the potato skin halves. Mound the filling slightly to create a generous portion.
4. Top with cheese and butter: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the filled potato skins. Melt the remaining ¼ cup of butter and drizzle it over the cheese-topped potatoes. The melted butter will help the cheese melt beautifully and add extra richness.

Step 5: Bake the Casserole

1. Bake the casserole: Arrange the filled potato skins in a baking dish. You can use a 9×13 inch baking dish or a similar size. Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and the top is lightly golden brown.
2. Broil for extra browning (optional): If you want a more golden-brown and slightly crispy top, you can broil the casserole for the last 1-2 minutes of baking. Keep a close eye on it to prevent burning, as broilers can heat very quickly.

Step 6: Serve and Enjoy!

1. Rest briefly: Let the casserole rest for a few minutes after removing it from the oven before serving. This allows the filling to set slightly and makes it easier to serve.
2. Garnish and serve: Garnish with additional green onions, crumbled bacon, or a dollop of sour cream, if desired. Serve hot and enjoy this comforting and flavorful Twice Baked Potato Casserole!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 6

Approximate Calories per Serving: 450-550 calories

• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Sodium: 500-700mg
• Carbohydrates: 40-50g
• Fiber: 4-6g
• Sugar: 5-7g
• Protein: 15-20g

Disclaimer: These nutrition facts are estimates and should be considered general guidelines. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (includes potato washing, bacon cooking, cheese shredding, scooping potatoes, and mixing filling)
• Cook Time: 1 hour 5 minutes (45-60 minutes for initial potato baking, 20-25 minutes for casserole baking)
• Total Time: 1 hour 35 minutes

This Twice Baked Potato Casserole requires approximately 30 minutes of active preparation and a total cooking time of just over an hour. While it may seem a bit lengthy, much of the cooking time is hands-off while the potatoes are baking. It’s a perfect dish to prepare on a weekend or when you have a bit more time to dedicate to a truly satisfying meal. The delicious results are well worth the effort!

How to Serve

This Twice Baked Potato Casserole is incredibly versatile and can be served in a variety of ways. Here are some ideas to make the most of this delicious dish:

• As a Standalone Main Course:
  • Hearty Meal: Serve a generous portion of the casserole as a satisfying main course, especially for a cozy weeknight dinner.
  • Vegetarian Main (without bacon): Easily adapt this recipe for vegetarians by omitting the bacon and perhaps adding sautéed mushrooms or roasted vegetables to the filling.
  • Light Salad Pairing: Balance the richness of the casserole with a fresh and crisp side salad, such as a simple green salad with vinaigrette or a bright tomato and cucumber salad.
• As a Delicious Side Dish:
  • Perfect with Protein: Pair this casserole with grilled steak, roasted chicken, baked ham, or pork tenderloin for a complete and comforting meal.
  • Holiday Side: This casserole is an excellent addition to holiday feasts like Thanksgiving, Christmas, or Easter, providing a crowd-pleasing alternative to traditional mashed potatoes.
  • Potluck Favorite: Bring this casserole to potlucks, barbecues, or picnics. It travels well and is always a hit.
• Elevate the Presentation:
  • Individual Portions: For a more elegant presentation, bake the filled potato skins individually instead of as a casserole.
  • Garnish Extravaganza: Get creative with garnishes! Offer a platter of toppings like extra cheese, bacon, green onions, chives, sour cream, hot sauce, or even pickled jalapenos for guests to customize their servings.
  • Herbaceous Touch: Sprinkle fresh herbs like parsley, thyme, or rosemary over the casserole before serving for added flavor and visual appeal.
• Serving Suggestions for Different Occasions:
  • Casual Weeknight Dinner: Serve it alongside a simple green salad and some crusty bread for a comforting and easy meal.
  • Weekend Brunch: Offer smaller portions of the casserole as part of a brunch spread, alongside eggs, bacon, and fresh fruit.
  • Special Occasion Dinner: Present the casserole as a sophisticated side dish with a beautifully roasted main course for a memorable dinner party.

Additional Tips for Twice Baked Potato Casserole Perfection

To ensure your Twice Baked Potato Casserole is a resounding success, here are five helpful tips to keep in mind:

1. Don’t Overbake the Potatoes Initially: Bake the potatoes until they are just fork-tender. Overbaking them in the first step can make the skins too fragile and difficult to work with when scooping out the pulp. You want them cooked through but still holding their shape.
2. Warm Milk for Creamier Potatoes: Warming the milk slightly before adding it to the mashed potatoes helps to create a smoother and creamier filling. Cold milk can cool down the potatoes and make them less fluffy. You can simply microwave the milk for 30-45 seconds or heat it gently on the stovetop.
3. Customize Your Cheese Blend: While cheddar is classic, don’t be afraid to experiment with different cheeses or cheese blends. Try adding Gruyere for a nutty flavor, pepper jack for a spicy kick, or a combination of cheddar and Monterey Jack for a milder, melty cheese pull.
4. Make it Ahead for Convenience: This casserole is a fantastic make-ahead dish. You can prepare the casserole completely, assemble it in the baking dish, cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When ready to bake, add about 10-15 minutes to the baking time to ensure it is heated through. This is perfect for potlucks or holiday gatherings.
5. Freeze for Future Enjoyment: Leftover Twice Baked Potato Casserole can be frozen for up to 2-3 months. Allow the casserole to cool completely, then wrap it tightly in plastic wrap and then aluminum foil. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, or bake from frozen at a lower temperature (325°F/160°C) for a longer time, checking for doneness. The texture may be slightly softer after freezing and thawing, but the flavor will still be delicious.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Twice Baked Potato Casserole:

Q1: Can I make this casserole vegetarian?

A1: Absolutely! To make this casserole vegetarian, simply omit the bacon. You can enhance the flavor by adding sautéed mushrooms, caramelized onions, roasted vegetables like bell peppers or corn, or even some chopped sun-dried tomatoes to the potato filling. A sprinkle of smoked paprika can also add a hint of smoky flavor that mimics bacon.

Q2: Can I use different types of potatoes?

A2: Russet potatoes are highly recommended for their fluffy texture and ability to bake up beautifully. However, you can also use Yukon Gold potatoes, which are slightly less starchy but still work well. Avoid using waxy potatoes like red potatoes, as they don’t mash as well and won’t create the same fluffy texture.

Q3: How do I prevent the potato skins from becoming too dry or hard when baking them a second time?

A3: Drizzling melted butter over the cheese topping before the second bake helps to keep the potato skins moist and prevents them from drying out. Also, avoid overbaking the casserole in the second bake. Bake just until the cheese is melted and bubbly and the casserole is heated through.

Q4: Can I add other ingredients to the filling?

A4: Yes, get creative! This recipe is easily customizable. You can add other ingredients to the potato filling such as:
* Different Cheeses: Try Gruyere, pepper jack, Colby Jack, or a blend of Italian cheeses.
* Vegetables: Sautéed onions, garlic, bell peppers, spinach, or broccoli.
* Herbs and Spices: Fresh chives, parsley, dill, thyme, rosemary, smoked paprika, or a pinch of cayenne pepper for heat.
* Protein: Cooked and crumbled sausage, shredded chicken, or ham (in addition to or instead of bacon).

Q5: How long does this casserole last in the refrigerator?

A5: Leftover Twice Baked Potato Casserole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat thoroughly in the oven or microwave until heated through before serving. It’s a great make-ahead dish for meal prepping or enjoying leftovers throughout the week!

This Twice Baked Potato Casserole is more than just a recipe; it’s a comforting classic that’s sure to become a beloved dish in your own kitchen. Enjoy the process of creating it, and even more, enjoy sharing it with those you love!

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