Twice Baked Potato Casserole

Table of Contents

1. Twice Baked Potato Casserole Ingredients
2. Substitutions And Additions
3. How To Make This Twice Baked Potato Casserole Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You'll Love
9. JUMP TO RECIPE

The twice baked potato casserole is a recipe made famous by the likes of Pioneer Woman Ree Drummond and Paula Deen. This tasty way to make a potato casserole is simple to make and saves time, but you still get all that creamy, cheesy flavor!

Twice Baked Potato Casserole Ingredients

This twice baked potato casserole is a rich and comforting dish featuring crispy russet potatoes, white onion, and a blend of dill and parsley for a burst of freshness.

The creaminess comes from sour cream and cheddar cheese, while bacon adds a savory crunch.

You’ll need:

• 4 large russet potatoes
• 1 small white onion, diced
• 1 teaspoon of salt
• 1 teaspoon of cracked black pepper
• ¼ cup of chopped fresh dill
• ¼ cup of chopped fresh parsley
• 2 cups of shredded cheddar cheese
• 1 cup of real bacon, crumbled 
• 1½ cups of sour cream, full fat

Substitutions And Additions

RUSSET POTATOES: You can substitute the Russet potatoes for any starchy variety to still get the same effect.

Another popular potato variety for this kind of recipe is Yukon Gold. Avoid red or new potatoes.

CHEDDAR CHEESE: If you don’t have cheddar cheese handy, you can use other cheeses that cook well, such as Mozzarella or Monterey Jack.

They might not have quite as much flavor as the cheddar, but they will work just as well in the recipe.

ONION: Swap the white onion with red onion for a slightly sweeter and more colorful alternative.

If you prefer a milder onion flavor, use green onions (scallions) or shallots.

You can also caramelize the onions before adding them to the casserole for a richer, sweeter taste.

SEASONINGS: Garlic powder, onion powder, or a dash of cayenne pepper can add depth and a hint of heat.

Smoked paprika can infuse a smoky undertone, while a sprinkle of nutmeg can provide a warm, aromatic note.

How To Make This Twice Baked Potato Casserole Recipe

STEP ONE: Wash and dry all potatoes. Use a fork to poke holes on all sides of potatoes. 

STEP TWO: Place two potatoes on a microwave-safe plate and heat on high for three minutes.

Flip potatoes over and cook for another three minutes or until tender. Repeat these steps with the other two potatoes.

Let the potatoes cool before moving on to the next step. 

STEP THREE: Preheat the oven to 425°F. Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

STEP FOUR: Cut each cooled potato into quarters.

STEP FIVE: Using the larger holed side of a grater, shred potatoes. Hold the potato in your hand with the potato skin against your hand.

The potato skin should just slide off as you shred potatoes. You don’t want the skin, so just toss these out. 

STEP SIX: Scoop the potato mixture into the baking dish.

Bake for 35 to 40 minutes until the top of the casserole is lightly browned. Serve hot. 

STEP SEVEN: In a large bowl, mix together all other ingredients with the shredded potatoes. Stir well. 

How To Serve

Serve your twice baked potato casserole as a scrumptious side dish alongside grilled chicken, steak, or roasted vegetables.

Create loaded potato bowls by topping individual servings of the casserole with sour cream, extra crumbled bacon, cheddar cheese, and fresh chives.

Pair this creamy casserole with a crisp Caesar salad and garlic bread.

If you want to try the dish that led to this one, try out classic twice baked potatoes.

Or, if you want to go further with the potato casserole idea, try scalloped potatoes instead.

Storage

Now that you’ve savored your twice baked potato casserole, let’s talk about how to store any leftovers or prepare ahead for convenience.

MAKE AHEAD: If you’re planning ahead, this casserole can be partially prepared in advance.

After the initial baking and scooping out the potato insides, you can refrigerate the scooped potatoes and the bacon-cheese mixture separately.

When you’re ready to finish the dish, simply reheat the mixture, stuff the potato skins, top with cheese, and bake as directed.

IN THE FRIDGE: Once the casserole has cooled, you can store the leftovers in an airtight container for three to four days.

IN THE FREEZER: Once the potatoes have cooled, you can freeze them.

Pop them in portions in a freezer bag, or you can freeze them on a plate covered with a freezer bag.

Store them for up to three months and defrost thoroughly before reheating. If the potatoes seem a little watery when reheating, add a little butter or sour cream.

REHEATING: When it’s time to reheat your twice baked potato casserole, there are a few options:

• OVEN: Preheat your oven to 350°F (175°C), and place the casserole in an oven-safe dish. Cover with foil to prevent over-browning and bake for about 20-25 minutes or until heated through.
• MICROWAVE: If you’re short on time, the microwave works well. Place individual portions on a plate, cover with a microwave-safe lid, and heat in 1-minute increments until heated to your liking, stirring or rearranging as needed.

Why We Love This Recipe

IRRESISTIBLE CREAMINESS: This casserole is the epitome of comfort food, with its creamy and velvety potato filling that’s indulgently rich and satisfying.

CHEESY GOODNESS: The generous amount of cheddar cheese takes this dish to the next level. It adds a savory, gooey, and irresistibly cheesy layer that perfectly complements the fluffy potatoes.

BACON BLISS: The real bacon crumbles provide a delightful smoky and savory crunch, adding a burst of flavor and a satisfying contrast to the creamy interior.

If you are looking for a tasty and simple potato recipe, this twice baked potato casserole is the recipe you need. Microwaving the potatoes cuts down the cooking time and means this is a quick meal to make any time you need it.

More Recipes You’ll Love

• Mashed Potato Casserole
• Potato Salad
• Campfire Pizza
• Air Fryer Baked Potato
• Bacon Cheddar Biscuits
• King Ranch Chicken