Twice-baked potato casserole makes a rich and comforting addition to any buffet table, vacation feast, or weeknight supper. It can also serve as a relaxing main course with some salad on the side.
Delight in the richness of a packed baked potato in convenient casserole kind. Velvety mashed potatoes enhanced with a trio of butter, heavy cream, and sour cream, are studded with crisp potato skins, bacon, and sliced scallions. It’s all topped off with a layer of melty Cheddar cheese, more bacon, and a smattering of scallions for a brilliant, oniony surface.
Learn how to make twice-baked potato casserole and find a brand-new family-favorite side dish.
Components for Twice-Baked Potato Casserole
To make this indulgent casserole, you’ll require:
Russet potatoes: A hearty range that mashes up into a light and fluffy filling.
Olive oil: Coats the potatoes before baking for crispy skins.
Kosher salt & black pepper: Seasons the potato skins and casserole filling.
Unsalted butter and heavy whipping cream: Mashed into the potatoes for additional richness.
Sour cream: Added to the mashed potatoes for a creamy, appetizing flavor.
Bacon slices: Cooked and fallen apart for a salty, meaty bite with the potatoes, and as an inviting topping.
Scallions: Adds a fresh, oniony taste to the casserole.
Cooking spray: Grease the baking meal with spray for simple clean-up.
Sharp Cheddar cheese: Shred your own Cheddar for a completely melty casserole top, or swap with pre-shredded cheese if required.
How To Make Twice-Baked Potato Casserole
With just 25 minutes of active time, this recipe for twice-baked potato casserole deserves every second. Full guidelines are below, however here’s a short recap before you get started:
Step 1. Preheat oven to 400 ° F. Rub potatoes with oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pierce with a fork, and bake on a foil-lined baking sheet till tender, about 1 hour. Cool slightly.
Cut potatoes in half lengthwise, and scoop out flesh. Add cream and sour cream, and stir until primarily smooth.
Step 3. Cut potato skins into 1-inch pieces, and stir 1/2 cup into mashed potatoes. Stir in half the bacon, 1/4 cup scallions, and staying salt and pepper. Transfer to a lightly greased 2-quart baking dish. Leading with cheese and remaining skins.
Step 4. Bake until bubbly, about 20 minutes. Sprinkle with remaining bacon and scallions, and serve hot.
Can I Prepare Twice-Baked Potato Casserole beforehand?
To make this casserole in advance, prepare as directed through Step 5. Cool, wrap tightly, and refrigerate overnight, or freeze in a freezer-safe baking dish, well-wrapped, for approximately three months. Thaw overnight in the fridge if frozen, then give space temperature level before baking as directed (casserole may need extra baking time).
How To Store and Reheat Leftover Twice-Baked Potato Casserole
Wrap and refrigerate leftover potato casserole for up to three days, or freeze for as much as three months. Thaw over night in the fridge if frozen, then give room temperature level before heating, covered, in a 350 ° F oven until hot throughout before serving.
What To Serve With Twice-Baked Potato Casserole
This cheesy, bacon-topped potato casserole is the epitome of home cooking. Served by itself, it makes a hearty main dish, specifically if coupled with a light salad.
To act as a hearty side meal, pair with roasted or grilled chicken, steak, or any protein you prefer, along with steamed or roasted veggies, and/or a side salad.