The Pioneer Woman's recipe for Twice Baked Potato Casserole is stuffed with creamy mashed potatoes, bacon, cheese, and bits of potato skin. Additionally, it's freezer- and make-ahead-friendly!
Everything, and I do mean everything, about this recipe. I've always loved twice-baked potatoes, and making them into a casserole is just what I need in life. Particularly considering that you can prepare it two days beforehand.
Making it ahead of time is convenient, but leftovers can also be frozen with ease! Continue reading to learn everything you need to know about this superb side dish suggestion!
Ingredients
- Yukon Gold or Russet potatoes are best for making mashed potato casserole because they are starchy. Avoid red or new potatoes as they tend to have a gluey consistency when mashed.
- Canola Oil
- Bacon
- Salted Butter
- Sour Cream
- Whole Milk
- Cheddar Cheese- Shredded from a block at home for best results
- Seasoned Salt
- Salt/Pepper
- Green Onions- to Garnish
How to Make it
- After washing the potatoes, dry them completely. Use Canola oil to rub.
- Bake for 40 minutes at 400°.
- Take the milk, butter, and sour cream out of the refrigerator and let them thaw to room temperature.
- While the potatoes bake, cook the bacon.
- Potatoes should be taken out of the oven once they are cool enough to handle.
- On two of the potatoes, keep the skins on, and peel the others. Make a third cut.
- Break up the bacon. Add the milk, cream, butter, cheese, seasoned salt, and pepper to the bowl of potatoes, along with half the bacon. until creamy, mash.
- A 9 x 13 baking dish should be used. Added cheese and the rest of the bacon to complete the dish.
- Bake for 20–25 minutes at 350°. Add green onions on top before serving.
Make-Ahead Method
You can make this casserole up to two days in advance:
- Place the casserole in the refrigerator until ready to serve after assembling it as directed in the recipe but before baking.
- Cover the top when it's time to bake, and bake for 10 to 15 minutes. Bake for 25 to 30 minutes after removing the top.
For details on how to warm it in a crock pot, see the section below:
Crock Pot Method
- Assemble the casserole in the Crock Pot rather than a casserole dish by following the directions as written.
- Heat for two hours on low or one hour on high. Change the setting to warm once the cheese has melted.
- If you're heating it up from a cold state, increase the heating time by one to two hours.
Storing Leftovers
- It's best to consume leftovers within three days and to keep them in the refrigerator.
- It is best to use them within three months of freezing.
Freezing Leftover Potato Casserole
Because the butter, sour cream, and whole milk help keep the consistency, this potato casserole is ideal for freezing. If the potatoes are a bit wet when warmed, a little more butter or sour cream will help.
- Method #1: Place serving quantities in foil packets in a Ziploc freezer bag and freeze.
- Method #2: Scoop portion amounts onto a plate using a measuring cup and place the entire dish in the freezer for 1-2 hours. In a freezer bag, stack the frozen potatoes on top of one another.
The potatoes should be used within three months of being frozen.
Reheating Frozen Potatoes
These potatoes can be reheated from a frozen state as follows:
- In the oven, cover a covered dish or wrap the frozen potatoes in aluminum foil. Bake for 20 to 25 minutes at 350 degrees. The duration will vary according to the portion size.
- Frozen potatoes can be heated in the microwave for about 5 minutes at half power while being stirred every so often. The duration will vary according to the portion size.
TIP: For more details on freezing, storing, and reheating mashed potatoes, consult this resource.
The Pioneer Woman's Twice Baked Potato Casserole
The Pioneer Woman's recipe for Twice Baked Potato Casserole is stuffed with creamy mashed potatoes, bacon, cheese.
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Servings: 10 People
Calories: 317kcal
Ingredients
- ½ pound bacon
- 8 medium russet potatoes
- 3 Tablespoons canola oil
- 2 sticks salted butter
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese
- 2 teaspoons seasoned salt
- 3 green onions
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
- Remove the potatoes from the oven and decrease the heat to 350 degrees.
- Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
- Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
- Smash the potatoes with a potato masher until well-combined and creamy.
- Add the potatoes to a lightly greased 9 x 13 baking dish.
- Top the casserole with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Notes
Make-Ahead Method
-This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you'll hold off on baking it until you're ready to serve it, and will need to refrigerate it until then. -When you're ready to bake it, you'll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.Crock Pot Method
Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish. Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm. Garnish with green onions just before serving.Nutrition
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
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