Oh, the joy of comfort food, especially when it involves potatoes—my absolute favorite! There’s something utterly irresistible about a twice-baked potato casserole, creamy and cheesy. It’s like wrapping yourself in a cozy blanket on a chilly day. I remember once trying to recreate this dish for a last-minute potluck, and despite my kitchen looking like a tornado hit, the result was pure bliss, with everyone clamoring for seconds.
Steps
- Preheat the oven to 400°F. Clean and dry the potatoes, then coat them with canola oil. Place them on a baking sheet and bake for 40 minutes until tender. While they bake, take out the butter, sour cream, and milk to let them reach room temperature.
- Cook the bacon in a pan over low heat, flipping occasionally until crispy. Set the bacon aside on a paper towel-lined plate to cool.
- Once the potatoes are baked, reduce the oven temperature to 350°F. Peel all but two potatoes, leaving the skins on those two. Cut all potatoes into thirds and place them in a bowl.
- Crumble the bacon, reserving some for topping. Add the remainder to the potatoes along with butter, sour cream, cheese, seasoned salt, salt, and pepper. Mash the mixture, gradually incorporating the milk until creamy.
- Transfer the potato mixture to a greased 9 x 13 baking dish. Sprinkle the top with the reserved bacon and additional cheese.
- Bake the casserole uncovered for 20-25 minutes. Before serving, garnish with sliced green onions.
Ingredients
- ½ pound bacon
- 8 medium russet potatoes (approximately 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 additional for topping
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Salt and pepper, to taste
Nutritional Values
Calories: 5072kcal | Carbohydrates: 528g | Protein: 160g | Fat: 272g | Saturated Fat: 128g | Cholesterol: 608mg | Sodium: 11088mg | Potassium: 6656mg | Fiber: 32g | Sugar: 48g | Vitamin A: 5424IU | Vitamin C: 176mg | Calcium: 2544mg | Iron: 32mg
FAQ
- Can I prepare the Twice Baked Potato Casserole in advance?
- Yes, this casserole can be assembled up to two days before you plan to serve it. Simply prepare it as per the recipe but don’t bake it until you’re ready. Keep it stored in the refrigerator, and when you’re ready to bake, cover the top and bake for 10-15 minutes, then uncover and bake for an additional 25-30 minutes.
- Is it possible to freeze the casserole?
- Absolutely, this casserole freezes well. The butter, sour cream, and whole milk help maintain its texture. If the reheated potatoes are watery, adding a little more butter or sour cream should help. It’s best to use the frozen casserole within three months.
- How should I reheat leftover potato casserole?
- If reheating from frozen, you can wrap the portions in foil and bake them in the oven at 350°F for 20-25 minutes, or microwave them on a microwave-safe plate for about 5 minutes at half power, stirring occasionally. The precise time may vary based on the portion size.
- Can I use a Crock Pot to cook this casserole?
- Yes, you can assemble the casserole in a Crock Pot. Heat it on low for 2 hours or on high for 1 hour until the cheese is melted, then switch to warm. If reheating from cold, add an extra 1-2 hours of heating time.
- What kind of potatoes are best for this recipe?
- Starchy potatoes like Russet or Yukon Gold are ideal for this casserole as they mash well. It’s best to avoid red or new potatoes, as they can become gluey when mashed.
Tips
- Bring Ingredients to Room Temperature: Make sure to take the butter, sour cream, and milk out of the refrigerator ahead of time to let them come to room temperature. This helps them blend more smoothly with the potatoes for a creamier texture.
- Mash Gradually for Desired Consistency: When mashing the potatoes, add the milk gradually. This allows you to control the consistency and ensure it’s exactly how you like it.
- Make It Ahead: This casserole can be assembled up to two days in advance. Prepare the dish as directed, but wait to bake it until you’re ready to serve. This makes it a convenient option for busy days or holiday meals.
- Freezing Tips: If planning to freeze leftovers, consider portioning them out in foil packets before placing them in freezer bags. This makes it easier to reheat only what you need and helps maintain the texture.
Equipment
- 9 x 13 Baking Dish
- Crock Pot (optional, for the Crock Pot Method)
- Large Mixing Bowl
- Baking Sheet
- Tongs (for flipping bacon)
- Measuring Cups and Spoons
