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
Scale
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.
