Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 30 mins | Servings: 10 PEOPLE
If you are looking for another amazing side dish perfect not only for a weeknight dinner but is great for Thanksgiving and Christmas, too, then this casserole is a must! You can easily make this twice-baked potato casserole in the oven or crockpot. The best part is this you can make this in advance, and this casserole is also freezer-friendly!
Ingredients
2 sticks 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. sour cream
1 c. whole milk
2 tsp seasoned salt
Salt and pepper, to taste
3 green onions, sliced
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 until no longer cold.
Step 3: After scrubbing the potatoes clean, wipe them dry, and coat them with canola oil. On a baking sheet, place the potatoes and bake in the preheated oven for about 40 minutes or until fork-tender.
Step 4: In the meantime, cook the bacon over low heat in a large pan. Flip the bacon periodically as the edges start to curl until evenly cooked. Transfer the bacon on a paper towel-lined plate when done and let them cool.
Step 5: Take the potatoes out of the oven when done, then adjust the oven temperature to 350 degrees.
Step 6: Keep the skins of two potatoes. Peel the others and discard the rest of the skins. Into thirds, cut each potato and place the pieces in a large mixing bowl.
Step 7: Once the bacon is cooled enough to handle, crumble them and set some of it aside. To a mixing bowl, add the rest of the crumbled bacon along with butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
Step 8: Using a potato masher, mash the potatoes until well incorporated and creamy.
Step 9: To a lightly 9 x 13-inch baking dish, add the potatoes and top with the reserved bacon, then more shredded cheese. Place in the preheated oven and bake the casserole for about 20 to 25 minutes, uncovered.
Step 10: Remove from the oven when done and serve the casserole garnished with some sliced green onions. Enjoy!
Notes:
Make-Ahead Method:
Make this casserole up to two days ahead. Prep as directed but do not bake. Place in the fridge until ready to bake.
To bake, tent the top id the casserole and bake for about 10 to 15 minutes. Uncover and continue baking for additional 25 minutes.
Crock Pot Method:
To make this in a crockpot, assemble the casserole as directed in your crockpot. Set to cook on low for 2 hours or 1 hour on high. Switch to warm once the cheese has melted.
Before serving, top the casserole with some green onions. Enjoy!
Nutrition Facts:
Calories: 317kcal, 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 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. sour cream
- 1 c. whole milk
- 2 tsp seasoned salt
- Salt and pepper, to taste
- 3 green onions, sliced
- 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 until no longer cold.
Step 3: After scrubbing the potatoes clean, wipe them dry, and coat them with canola oil. On a baking sheet, place the potatoes and bake in the preheated oven for about 40 minutes or until fork-tender.
Step 4: In the meantime, cook the bacon over low heat in a large pan. Flip the bacon periodically as the edges start to curl until evenly cooked. Transfer the bacon on a paper towel-lined plate when done and let them cool.
Step 5: Take the potatoes out of the oven when done, then adjust the oven temperature to 350 degrees.
Step 6: Keep the skins of two potatoes. Peel the others and discard the rest of the skins. Into thirds, cut each potato and place the pieces in a large mixing bowl.
Step 7: Once the bacon is cooled enough to handle, crumble them and set some of it aside. To a mixing bowl, add the rest of the crumbled bacon along with butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
Step 8: Using a potato masher, mash the potatoes until well incorporated and creamy.
Step 9: To a lightly 9 x 13-inch baking dish, add the potatoes and top with the reserved bacon, then more shredded cheese. Place in the preheated oven and bake the casserole for about 20 to 25 minutes, uncovered.
Step 10: Remove from the oven when done and serve the casserole garnished with some sliced green onions. Enjoy!
Notes
Make-Ahead Method: Make this casserole up to two days ahead. Prep as directed but do not bake. Place in the fridge until ready to bake. To bake, tent the top id the casserole and bake for about 10 to 15 minutes. Uncover and continue baking for additional 25 minutes. Crock Pot Method: To make this in a crockpot, assemble the casserole as directed in your crockpot. Set to cook on low for 2 hours or 1 hour on high. Switch to warm once the cheese has melted. Before serving, top the casserole with some green onions. Enjoy!
