If you’ve ever dreamed of a comforting, crowd-pleasing side that combines the soul-soothing goodness of baked potatoes with the creamy indulgence of cheese, bacon, and butter, then The Pioneer Woman’s Twice Baked Potato Casserole Recipe is about to become your new best friend. This casserole captures everything wonderful about twice-baked potatoes but in an easy-to-share, family-friendly format that’s perfect for holiday dinners, weeknight feasts, or anytime you want to treat yourself and those you love to some serious comfort food magic.
Ingredients You’ll Need
The beauty of The Pioneer Woman’s Twice Baked Potato Casserole Recipe lies in its use of simple ingredients that come together to create layers of flavor and texture. Every item plays its role, from the crispy bacon adding smoky depth to the smooth sour cream lending richness.
- ½ pound bacon: Adds a smoky, crispy contrast that cooks slowly for maximum flavor.
- 8 medium russet potatoes (about 6 pounds): The hearty base with fluffy interiors perfect for mashing.
- 3 tablespoons canola oil: Helps the potato skins crisp up beautifully during baking.
- 2 sticks salted butter (softened and cubed): Brings richness and luscious creaminess to every bite.
- 1 cup sour cream: For that smooth tang that makes the casserole feel indulgent and velvety.
- 1 cup whole milk: Moistens the potatoes perfectly, creating ideal texture.
- 1 cup grated cheddar cheese (+ more for topping): Adds sharp, melty cheesiness that ties everything together.
- 2 teaspoons seasoned salt: Enhances the overall flavor with just the right seasoning balance.
- 3 green onions (sliced): Brings a fresh, mild onion bite to brighten the dish.
- Salt and pepper (to taste): Essential for seasoning that deepens all the flavors.
How to Make The Pioneer Woman’s Twice Baked Potato Casserole Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 400° F, the perfect temperature for baking your potatoes until tender. Get your butter, sour cream, and milk out of the fridge to let them come to room temperature—this little tip helps the ingredients blend smoother, ensuring a creamier texture for your casserole.
Step 2: Bake the Potatoes
Scrub those russet potatoes until they’re perfectly clean, wipe them dry, and then give them a good rub down with canola oil. This helps to crisp their skins nicely once baked. Place them on a baking sheet and bake for about 40 minutes. You’ll want to check by slicing through one—they should be tender all the way through, making them easy to cut and mash.
Step 3: Cook the Bacon Slowly
While the potatoes are baking, gently cook your bacon in a large pan over low heat. This slow cooking method allows the fat to render out and the bacon to crisp evenly without burning. Keep flipping them periodically so every slice cooks perfectly, then let them rest on paper towels to drain and cool.
Step 4: Prepare the Potato Mixture
Lower your oven temperature now to 350°. Take two potatoes and leave their skins on—this adds texture and visual appeal—while peeling the rest. Cut all potatoes into thirds and toss them into a large bowl. Crumble the bacon, reserving some for topping, and add most of it to the potatoes along with your cubed butter, sour cream, grated cheddar, seasoned salt, and a pinch of salt and pepper. Give everything a rough mash—enough to combine but keeping some texture.
Step 5: Add Milk Gradually for Perfect Consistency
Pour in the milk a little at a time, mixing after each addition. This step ensures you get just the right creaminess without the mixture becoming too wet. I tend to use all the milk, but adding it slowly is the foolproof way to get it exactly how you like it.
Step 6: Assemble and Bake
Transfer your luscious potato mixture to a greased 9 x 13 baking dish. Sprinkle on the reserved crispy bacon and a generous handful of extra cheddar cheese to create that irresistible golden topping. Bake uncovered for 20 to 25 minutes until bubbly and browned on top. Finally, top with the fresh green onions before serving for a pop of color and subtle bite.
How to Serve The Pioneer Woman’s Twice Baked Potato Casserole Recipe
Garnishes
Adding sliced green onions after baking not only provides a fresh crunch but bursts of mild flavor that balance the creamy richness. You can also sprinkle a little extra shredded cheddar or even a dash of smoked paprika for an extra touch of flair.
Side Dishes
This casserole is wonderfully versatile—it pairs beautifully with roasted meats like chicken or beef, steamed vegetables, or a crisp green salad. Because it’s so hearty, balancing it with lighter sides keeps the meal deliciously satisfying without feeling heavy.
Creative Ways to Present
If you’re serving a crowd, try portioning the casserole into individual ramekins and topping each with bacon and cheese for an elegant presentation. Alternatively, layer it in a trifle dish style with some crispy fried onions on top to bring in a little crunch and visual appeal that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This casserole keeps very well in the fridge for up to three days. Just cover it tightly with foil or plastic wrap to maintain moisture and flavor. When you’re ready to enjoy your leftovers, it’ll taste almost as fresh as the first time around.
Freezing
You can freeze leftovers of The Pioneer Woman’s Twice Baked Potato Casserole Recipe in an airtight container for up to two months. For the best texture, consider freezing before baking, then thaw in the fridge overnight and bake fresh when ready to serve.
Reheating
Reheat in the oven at 350° F until warmed through—usually about 20 minutes. Microwaving works too but can make the topping less crispy. To revive the cheese topping’s golden finish, pop it under a broiler for a minute or two after microwaving.
FAQs
Can I use a different type of potato?
While russet potatoes are preferred for their fluffy texture, you can experiment with Yukon Golds for a creamier bite. Just be mindful that waxier potatoes may change the casserole’s texture slightly.
Is there a substitute for sour cream?
Greek yogurt is a great substitute that adds similar tanginess with less fat. Be sure to use full-fat for closest results.
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for that savory depth.
What makes this Twice Baked Potato Casserole different from regular twice-baked potatoes?
This casserole takes all the delicious components of twice-baked potatoes but combines them in a creamy, cheesy bake that serves more people with less fuss and more comforting texture.
How do you get the potato skins crispy in a casserole?
Leaving the skins on some potatoes and rubbing them with oil before baking ensures they crisp nicely before mixing. When baked again in the casserole, the texture remains noticeable and delicious.
Final Thoughts
There’s just something so comforting about The Pioneer Woman’s Twice Baked Potato Casserole Recipe that makes it perfect any time you need a little cozy indulgence. Whether you’re making it for a family feast or just treating yourself after a long day, this dish wraps up all the best potato goodness into one unforgettable casserole. Give it a try—you might find it becoming your go-to recipe and a new household favorite in no time!
Print
The Pioneer Woman’s Twice Baked Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato Casserole recipe from The Pioneer Woman combines crispy bacon, creamy mashed potatoes, and melted cheddar cheese into a comforting, hearty dish perfect for family dinners or potlucks. Baked to golden perfection, it features tender potato chunks mixed with rich sour cream, butter, milk, and seasoned salt, then topped with extra cheese and green onions for a perfect finishing touch.
Ingredients
Potatoes
- 8 medium russet potatoes (about 6 pounds)
- 3 tablespoons canola oil
- 2 sticks salted butter (softened and sliced into cubes)
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese (plus more for topping)
- 2 teaspoons seasoned salt
- Salt and pepper (to taste)
Bacon & Toppings
- ½ pound bacon
- 3 green onions (sliced)
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for baking the potatoes.
- Prepare Dairy Ingredients: Take out the butter, sour cream, and milk and let them come to room temperature so they mix more smoothly with the potatoes.
- Prep and Bake Potatoes: Scrub and clean the potatoes thoroughly. Wipe them dry, rub with canola oil, and place them on a baking sheet. Bake for 40 minutes until they are tender and can be easily sliced through.
- Cook Bacon: While potatoes are baking, cook the bacon in a large pan over low heat. Flip occasionally with tongs to cook evenly until crispy. Drain on paper towels and set aside.
- Lower Oven Temperature: Remove potatoes from the oven and reduce the oven temperature to 350° F for the casserole baking step.
- Prepare Potatoes for Mixing: Leave skins on two potatoes and peel the rest, discarding skins. Cut all potatoes into thirds and place them in a large mixing bowl.
- Combine Ingredients: Crumble the cooked bacon and reserve some for topping. Add remaining bacon to the potatoes along with butter, sour cream, cheddar cheese, seasoned salt, salt, and pepper. Roughly mash everything together.
- Add Milk Gradually: Pour the milk in gradually while mashing in between additions to reach your desired creamy consistency.
- Transfer to Baking Dish: Lightly grease a 9 x 13 inch baking dish and transfer the potato mixture into it evenly.
- Top the Casserole: Sprinkle reserved crumbled bacon and additional shredded cheddar cheese over the top.
- Bake and Serve: Bake uncovered for 20-25 minutes until heated through and cheese is melted. Garnish with sliced green onions before serving.
Notes
- Using room temperature dairy ingredients helps achieve a smoother, creamier texture.
- You can add more or less cheese depending on your preference.
- Make sure to cook the bacon slowly on low heat to avoid burning and get even crispiness.
- Leaving some potato skins adds texture and nutrients but you can peel them all if desired.
- This casserole can be prepared a day ahead and reheated in the oven if needed.
