Twice Baked Potato Casserole Recipe

This Twice Baked Potato Casserole combines the rich, creamy flavors of twice-baked potatoes into a comforting casserole dish. It’s loaded with cheese, sour cream, and crispy bacon, making it the perfect side dish for any meal. This recipe is simple to prepare and will surely be a hit at your next gathering!

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

2. Prepare the Potatoes:

Wash the russet potatoes and pierce them several times with a fork. Bake the potatoes directly on the oven rack for about 1 hour, or until tender. You can also microwave them for about 10-12 minutes if you’re short on time. Allow them to cool slightly before handling.

3. Scoop Out the Potatoes:

Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving a small border of potato in the skins.

4. Make the Filling:

To the bowl with the potato insides, add sour cream, milk, melted butter, 1 1/2 cups of the cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mash everything together until smooth and well combined. If desired, fold in chopped green onions.

5. Assemble the Casserole:

Spread the potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.

6. Prepare the Topping:

In a small bowl, mix together the panko breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

7. Bake the Casserole:

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the topping is golden brown.

8. Serve:

Remove from the oven and let it cool for a few minutes. Serve warm, garnished with additional green onions if desired.

Tips for Success

• Make Ahead: You can prepare the casserole a day in advance. Just cover it with plastic wrap and refrigerate before baking. Add an additional 10-15 minutes to the baking time if baking from the fridge.
• Customize: Feel free to add other mix-ins like steamed broccoli, sautéed mushrooms, or different types of cheese for extra flavor.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Serving Suggestions

This Twice Baked Potato Casserole pairs perfectly with:

• Grilled or Roasted Meats: It complements chicken, beef, or pork nicely.
• Salads: A fresh green salad adds a nice balance to the richness of the casserole.
• Vegetables: Serve alongside roasted or steamed vegetables for a complete meal.

Conclusion

This Twice Baked Potato Casserole is a comforting and flavorful dish that’s perfect for family dinners, potlucks, or holiday gatherings. Its creamy texture and cheesy goodness will leave everyone coming back for seconds. Enjoy the delicious taste of twice-baked potatoes in a convenient casserole form!

Yield: 8

Twice Baked Potato Casserole Recipe

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This Twice Baked Potato Casserole combines the rich, creamy flavors of twice-baked potatoes into a comforting casserole dish. It's loaded with cheese, sour cream, and crispy bacon, making it the perfect side dish for any meal. This recipe is simple to prepare and will surely be a hit at your next gathering!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 cup shredded sharp cheddar cheese, plus extra for topping
• 1/2 cup cooked bacon bits (optional)
• 1/4 cup green onions, chopped (plus more for garnish)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
   
2. Prepare the Potatoes:
   Scrub the potatoes under running water and poke several holes in each potato with a fork.
   Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly.
   
3. Prepare the Casserole Mixture:
   Once the potatoes are cool enough to handle, peel them and place the potato flesh into a large mixing bowl.
   Mash the potatoes using a potato masher or fork until smooth.
   Add sour cream, cream cheese, milk, melted butter, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined and creamy.
   
4. Add Cheese and Bacon:
   Fold in the shredded cheddar cheese, cooked bacon bits (if using), and chopped green onions into the mashed potato mixture.
   
5. Transfer to Baking Dish:
   Spoon the potato mixture into a greased 9x13-inch baking dish, spreading it evenly.
   
6. Add Toppings:
   Sprinkle additional shredded cheddar cheese on top of the casserole.
   
7. Bake:
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
   
8. Garnish and Serve:
   Remove from the oven and let it cool for a few minutes. Garnish with additional green onions before serving.

Notes

Make-Ahead:

• This casserole can be prepared a day in advance. Assemble the casserole and refrigerate it, then bake it right before serving, adding an extra 10-15 minutes to the baking time if cooking straight from the fridge.

Variations:

• Loaded Version: Add toppings like shredded cheese, crispy bacon, and green onions for a loaded potato experience.
• Spicy Twist: Mix in some diced jalapeños or add a dash of hot sauce to the potato mixture for a spicy kick.
• Vegetarian Option: Leave out the bacon or substitute it with sautéed mushrooms or bell peppers for added flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.