Twice Baked Potato Casserole is a loaded cheesy dish made with potatoes, bacon, milk, sour cream, cheese, and scallions. It can be eaten as a main course or a side dish. This layered southern classic dish is one you won’t be able to pass up at the dinner table.
- What is Twice Baked Potato Casserole?
- How to make twice baked potato casserole:
- Tips for success:
- What types of potatoes can I use in this casserole?
- What kind of meat can I add to make this a main meal?
- Can I make this twice baked potato casserole in an instant pot?
- How to store twice baked potato casserole:
- Twice Baked Potato Casserole
What is Twice Baked Potato Casserole?
This baked potato recipe is one you have to plan in advance since it takes a total of two and a half hours to make. Don’t worry, most of that time is baking, so there’s not much prep work you actually need to do. It serves six people and is filling enough to be a main dish but also works well as a side dish or appetizer.
- 2 pounds potatoes: Yukon potatoes are large and perfect for this dish.
- 8-10 slices of bacon: Thick-cut and smoked bacon gives this dish savory flavor.
- 2 cups milk: Use whole milk rather than low-fat or no-fat milk.
- 1 cup sour cream: Tangy sour cream gives this dish a creamy texture.
- 3 tablespoon flour: All-purpose flour combines with the butter to make a roux.
- 3 tablespoon butter: You can use salted or unsalted butter in this recipe.
- 2 cups cheese: Shredded cheddar cheese pairs well with the other ingredients.
- 1⁄4 cup sliced scallion: Sprinkle the top of the potatoes with green onions for a crunchy and fresh taste.
How to make twice baked potato casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven to 375F/190C.
2. Rub potatoes with olive oil and bake for 1 hour or until soft. Set aside to cool down, then scoop out the insides.
3. Cook sliced bacon for around 10 minutes, until crispy. Let it drain on paper towels.
4. Whisk flour into melted butter and cook over medium-low for 1 minute.
5. Whisk in milk in portions into the flour and butter mixture. Cook for 10 minutes or until thick and bubbly (whisk all the way through).
6. Scoop out the potatoes from the skin.
7. Combine potato pulp with sour cream and white sauce.
8. Mash until smooth and add the cooked bacon, scallions, and 1 cup of cheese.
9. Transfer into a baking dish and top with leftover cheese. Bake for 30 minutes.
Tips for success:
Here are a few tips for success and variations you can try to make this the best twice baked potato casserole you've ever had.
- You can substitute cheddar with mozzarella, havarti, Gruyere, bleu, parmesan, or a combination of different cheeses.
- Make these potatoes into a breakfast meal by adding a side of eggs.
- You can make these potatoes healthier by leaving out the bacon and butter and cutting the cheese in half.
What types of potatoes can I use in this casserole?
You can use other types of potatoes besides Yukon. Try sweet potatoes, canned yams, mashed potatoes, hash browns, or sliced potatoes. Some of these potatoes will require you to combine the ingredients into a casserole dish rather than into individual potato skins.
What kind of meat can I add to make this a main meal?
Bacon is a delicious complement to potatoes, but you can substitute or add other types of meat as well. Some tasty options include ground beef, ground sausage, shredded chicken, or diced ham.
Can I make this twice baked potato casserole in an instant pot?
If you want to use the oven for another dish or don’t want to heat up a large appliance, you can use a pressure cooker to make these potatoes. It also takes much less time to cook this way.
Use the pressure cooker to cook the potatoes until they’re soft. Remove the potatoes, and use the saute function to cook the bacon. Whisk in the butter, flour, and milk, and simmer until the sauce thickens. Mix the potatoes from the skins, sour cream, bacon, half the cheese, and half the scallions in with the sauce.
Top with the other half of the cheese and scallions, seal on the lid of the instant pot, cook for 30 minutes, carefully release the pressure, and remove the lid. Serve while hot.
How to store twice baked potato casserole:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
What can I top this potato casserole with?
Here are some other options to top your mashed potato casserole with. Try marshmallows, fried onions strings, sliced almonds, chopped pecans, or breadcrumbs.
How can I make this recipe in a crockpot?
You can also make this casserole in a slow cooker instead of the oven. Follow the instructions, and put the ingredients in the bowl of the crockpot. Cover and cook on low for eight hours.
Can I make twice baked potato casserole spicy?
If you want to make this dish a little spicy, sprinkle cayenne pepper on top right before serving. The best thing about this is that each person can choose whether they want their potatoes spicy or not.
Twice Baked Potato Casserole
Twice Baked Potato Casserole is a loaded cheesy dish made with potatoes, bacon, milk, sour cream, cheese, and scallions.
- 2 pounds potatoes
- 8-10 slices of bacon
- 2 cups milk
- 1 cup sour cream
- 3 tablespoon flour
- 3 tablespoon butter
- 2 cups cheese
- 1⁄4 cup sliced scallion
- Preheat the oven to 375F/190C.
- Rub potatoes with olive oil and bake for 1 hour or until soft. Set aside to cool down, then scoop out the insides.
- Cook sliced bacon for around 10 minutes, until crispy. Let it drain on paper towels.
- Whisk flour into melted butter and cook over medium-low for 1 minute.
- Whisk in milk in portions into the flour and butter mixture. Cook for 10 minutes or until thick and bubbly (whisk all the way through).
- Season white sauce with salt and pepper.
- Combine potato pulp with sour cream and white sauce. Mash until smooth and add the cooked bacon, scallions, and 1 cup of cheese.
- Transfer into a baking dish and top with leftover cheese. Bake for 30 minutes.
Amount Per Serving: Calories: 578Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 104mgSodium: 701mgCarbohydrates: 43gFiber: 4gSugar: 8gProtein: 24g
Leave a Reply