Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 30 mins | Servings: 10 PEOPLE
This Twice Baked Potato Casserole can easily be thrown together in the oven or crockpot. You can even make this two days ahead and bake it when ready to serve. This is perfect if you are looking for another amazing side dish for your next family dinner.
Ingredients
2 sticks of salted butter, softened and sliced into cubes
½ lb bacon
3 tbsp canola oil
8 medium russet potatoes, Equal to about 6 lbs
1 c. whole milk
1 c. sour cream
2 tsp seasoned salt
3 green onions, sliced
Salt and pepper, to taste
1 c. grated cheddar cheese, plus more for topping
How to make The Pioneer Woman’s Twice Baked Potato Casserole?
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Set the butter, sour cream, and milk aside to come to room temperature.
Step 3: After scrubbing the potatoes clean, wipe them dry and rub them with canola oil. On a baking sheet, place the potatoes and bake in the preheated oven for about 40 minutes until fork-tender.
Step 4: In the meantime, cook the bacon in a large pan over low heat. Use tongs to flip the bacon occasionally until evenly cooked. Transfer the bacon to a paper towel-lined plate when done.
Step 5: Once the potatoes are done, take them out of the oven. Then, adjust the oven temperature to 350 degrees.
Step 6: Peel the potatoes except for two potatoes. Into thirds, cut each potato and place them in a large mixing bowl.
Step 7: Once the bacon is cool enough to handle, crumble and set some aside for the topping. Add the rest of the crumbled bacon to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper. Using a potato masher, mash the potatoes until blended and creamy.
Step 8: To a lightly greased 9 x 13-inch baking dish, pour the potatoes and top with the reserved bacon and more shredded cheese.
Step 9: Place in the oven and bake for about 20 to 25 minutes, uncovered.
Step 10: Remove from the oven when done and garnish the casserole with some sliced green onions. Enjoy!
To make ahead:
Prep this casserole up to 2 days in advance. Do as instructed and keep in the fridge until ready to bake.
Before baking, cover the casserole and pop it in the oven for about 10 to 15 minutes. Uncover and continue to bake for another 25 minutes.
To make in the crockpot:
Assemble the casserole as directed in your crockpot. Set to cook for 2 hours on low or 1 hour on high. Switch the crockpot to warm once the cheese has melted
Serve right away, garnished with some green onions.
Nutrition Facts:
Calories: 317 kcal, Carbohydrates: 33g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 693mg, Potassium: 832mg, Fiber: 2g, Sugar: 3g, Vitamin A: 339IU, Vitamin C: 11mg, Calcium: 159mg, Iron: 2mg
Ingredients
- 2 sticks of salted butter, softened and sliced into cubes
- ½ lb bacon
- 3 tbsp canola oil
- 8 medium russet potatoes, Equal to about 6 lbs
- 1 c. whole milk
- 1 c. sour cream
- 2 tsp seasoned salt
- 3 green onions, sliced
- Salt and pepper, to taste
- 1 c. grated cheddar cheese, plus more for topping
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Set the butter, sour cream, and milk aside to come to room temperature.
Step 3: After scrubbing the potatoes clean, wipe them dry and rub them with canola oil. On a baking sheet, place the potatoes and bake in the preheated oven for about 40 minutes until fork-tender.
Step 4: In the meantime, cook the bacon in a large pan over low heat. Use tongs to flip the bacon occasionally until evenly cooked. Transfer the bacon to a paper towel-lined plate when done.
Step 5: Once the potatoes are done, take them out of the oven. Then, adjust the oven temperature to 350 degrees.
Step 6: Peel the potatoes except for two potatoes. Into thirds, cut each potato and place them in a large mixing bowl.
Step 7: Once the bacon is cool enough to handle, crumble and set some aside for the topping. Add the rest of the crumbled bacon to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper. Using a potato masher, mash the potatoes until blended and creamy.
Step 8: To a lightly greased 9 x 13-inch baking dish, pour the potatoes and top with the reserved bacon and more shredded cheese.
Step 9: Place in the oven and bake for about 20 to 25 minutes, uncovered.
Step 10: Remove from the oven when done and garnish the casserole with some sliced green onions. Enjoy!
To make ahead:
Prep this casserole up to 2 days in advance. Do as instructed and keep in the fridge until ready to bake.
Before baking, cover the casserole and pop it in the oven for about 10 to 15 minutes. Uncover and continue to bake for another 25 minutes.
To make in the crockpot:
Assemble the casserole as directed in your crockpot. Set to cook for 2 hours on low or 1 hour on high. Switch the crockpot to warm once the cheese has melted
Serve right away, garnished with some green onions.
