Twice Baked Potato Casserole
The Most Decadent Potato Side
Twice Baked Potato Casserole is a delightful side dish for any meal that has all the usual suspects: bacon, cheddar, sour cream, butter, and all that good stuff. What I like about this casserole is that you can make it ahead of time and reheat it or prep it ahead of time and bake when you want to serve it.
It bakes up crispy on top and creamy on the inside. This is the perfect side dish to any protein and would even be really good on its own as a main.
Use The Recipe Card
If you want to make this Twice Baked Potato Casserole, there is a recipe card at the end of this post. Make sure to use the “print” button that is under the picture of the recipe card.
You can print this recipe or screen shot it to your phone. I kindly left the print version ad free for ease of use.
You can also pin this recipe to your Pinterest page by using the Pinterest button I have also included.
Bake Or Make Ahead
The recipe card has instructions to make this and bake it right away. You can also bake this and reheat it.
I also recommend assembling ahead of time and baking it when you are ready to serve. It reheats really well.
This can be a time saver for your holiday meals.
Everything Is Better With Bacon
Make sure to cook your bacon extra crispy for this recipe. It adds a nice crunch to the casserole.
You are more than welcome to add even more bacon to this recipe. If you want to make a vegetarian side, you can omit the bacon completely if you like.
You can also sub crumbled sausage or ham instead of bacon.
The Perfect Side
Twice Baked Potato Casserole is the perfect side for my famous Rib Roast recipe. This is also the perfect side for my Beef Tenderloin or my Filet Mignon.
Honestly it just goes really well with any type of beef. I have also made this casserole and served it on its own as a main!
Maybe Some Yogurt?
I have used Greek yogurt or quark to make this recipe as well. I am not sure if it adds any nutritional bonuses to this recipe by using it, but I tell myself that it does.
It definitely adds an additional tanginess to the dish!
I also use greek yogurt with honey in my Decadent Macaroni and Cheese Recipe.
Twice Baked Potato Casserole Recipe
Twice Baked Potato Casserole is loaded with bacon, sour cream, butter, and cheddar. Delicious as a side or an indulgent main.
Ingredients
- 1/2 pound of bacon
- 6 medium sized russet potatoes
- 3 tablespoons of cooking oil of your choice
- 2 sticks (16 tablespoons) of butter, cut into cubes
- 2 eggs whisked
- 1/2 cup of sour cream
- 1 cup of whole milk
- 3 cups of grated sharp cheddar cheese (divided)
- 2 teaspoons of seasoned salt, I used a truffle salt, use what you like
- 3 green onions, sliced thin
- salt and pepper to taste
Instructions
- Heat your oven to 400 degrees
- Take your sour cream out and let sit on the counter, it should not be warm, but not ice cold when you add it to the recipe.
- Wash and dry your potatoes, rub them really well with the oil you are using, sprinkle them all over with a coarse salt if you have it.
- Place the potatoes on a baking sheet and bake for 40 minutes, or until they are soft when you poke them with a fork.
- Slice your raw bacon, and cook fully in a skillet until crispy. Place on a paper towel to drain the grease.
- On the stove, in a small sauce pan, add the milk, and butter, seasoned salt, pepper and heat until the butter is melted and warm.
- Remove the potatoes, let them cool slightly, but not completely, cut them in half and scoop the insides of the potatoes into a large bowl.
- Add the warm milk and butter and mash by hand or carefully use a mixer, do not over mix. If using an electric mixer, keep the speed on low.
- Fold in the 2 cups of cheddar cheese and half the bacon. Taste at this step and add more salt if needed.
- Whisk the eggs and combine them with the sour cream and then fold into the potato mixture.
- Lightly grease a 9 x 13 baking dish or you can use a deep sided pie plate.
- Spread the potatoes in the pan, if you are making it right away, you can bake at 375 degrees for about 35 to 45 minutes. Every oven is different, so keep a close eye on it the first time you make this *if you are baking the next day, cover and store in fridge along with the remaining cheese, bacon and green onions. When ready to bake let sit out for 30 minutes, then follow the same baking directions.
- The casserole will "puff up" as it bakes. In the last 15 minutes of baking, top with the remaining cheese and bacon. Pull from oven, top with green onions and let rest for 15 minutes before serving. *the center should be set when it is done.
**you can also bake this ahead of time, follow the same directions, except do not add the green onions. You can reheat in the microwave. You can also take this out and let sit out at room temp for 30 minutes, then place in a cold oven, turn oven to 375 degrees and let the casserole warm as the oven heats. Then top with green onions when it is heated through.