Twice Baked Potato Casserole takes the lowly baked potato to new heights with bacon, cheddar cheese, sour cream and butter to create an amazing side dish that is creamy and cheesy. It’s perfect for the holidays and family get-togethers when you want a spectacular dish. Twice baked potato casserole can be made ahead of time and leftovers, if any can be reheated in the microwave.
I used the following ingredients for this amazing dish: Russet potatoes, cheddar cheese, crispy bacon, sour cream, butter, salt and freshly ground black pepper. I also added some sliced green onion tops to the finished dish as a garnish for both color and flavor.
Let’s Start with the Potatoes
The baked potatoes are the star of the show. There are two basic ways to bake a potato – in the oven or in the microwave. I could have used either way, but decided to use the microwave. The real differences between the two methods are the time it takes and the texture of the potato skins.Baking the potatoes in the oven can take up to an hour. When potatoes are baked in the oven, the skins somewhat dry out and maintain their structure. This makes it easy to cut and scoop out the potato with a spoon.
Baking the potatoes in the microwave is significantly faster. When potatoes are cooked in the microwave, the skins still have some structure, but are quite easy peel with one’s hands.
Since I wasn’t going to use the potato skins, I opted to cook the potatoes in the microwave. With the size of the potatoes that I used, this took about 25 minutes total.
After the potatoes were done, I let them cool for about 15 minutes before cutting them and removing the skins.
Putting the Twice Baked Potato Casserole Together
After I had removed the potato skins, I placed the potatoes into a large bowl. Then, I added the shredded cheese, crumbled bacon, sour cream, melted butter, salt and pepper.
At this point, I went back and forth as to whether I should use a potato masher or my electric mixer. I wanted to combine all of the ingredients, but didn’t necessarily want a lump-free mixture. I ultimately decided to use the electric mixer because I thought that the mixer would be faster in combining everything together. The mixer worked fine, but the potato masher would have worked as well.
Once all of the ingredients were mixed together, I dumped the mixture into a 2 1/2 quart baking dish. I used a the back of a spoon to smooth out the mixture. Then, I sprinkled the top with some additional shredded cheese and crumbled bacon.
I popped the casserole into a preheated 375°F oven for about 30 minutes. After 30 minutes, the cheese was melted and the casserole was nice and bubbly.
I removed the casserole from the oven and sprinkled on some chopped green onion tops as a garnish before serving it.
To say that the Twice Baked Potato Casserole was amazing was an understatement. In every bite, the ingredients perfectly complimented one another.
Since it’s just the two of us, I refrigerated the leftovers and re-heated them in the microwave for the next evening’s dinner. The leftovers were equally delicious. Yum!
Looking for additional potato dishes? Try these:
- Grated Potato Galettes à la Julia Child
- Pommes Anna
- Easy Cheesy Potato and Onion Au Gratin
- Irish Stacked Potato Bites
- My Mother’s Southern Style Scalloped Potatoes
- Fried Loaded Potato Balls
- Make Ahead Duchess Potatoes
- Irish Pan Haggerty
Twice Baked Potato Casserole takes the lowly baked potato to new heights with bacon, cheddar cheese, sour cream and butter to create an amazing side dish that is creamy and cheesy. It's perfect for the holidays and family get-togethers when you want a spectacular dish. Twice baked potato casserole can be made ahead of time and leftovers, if any can be reheated in the microwave.
- 3 to 4 large russet potatoes (2 1/2 pounds total)
- 8 slices cooked, drained and crumbled bacon, divided
- 6 Tablespoons (3 ounces) unsalted butter, melted
- 1/2 cup (4 ounces) sour cream (See Tip 1)
- 1 1/4 cups (5 ounces) shredded extra sharp Cheddar cheese, divided (See Tip 2)
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons chopped green onion tops for garnish (optional)
Scrub potatoes; pierce with fork. (See Tip 3)
Microwave potatoes until thoroughly cooked, about 25 minutes total. (See Tip 4)
Let potatoes cool for about 15 minutes. Cut in half; remove the skins. (See Tip 5)
Preheat oven to 375°F.
Place peeled potatoes in a large mixing bowl. Reserve 1/2 cup of the cheese and 2 Tablespoons of the bacon for later use. Add the remaining 3/4 cup of the cheese, remaining bacon, sour cream, melted butter, salt and pepper to the potatoes. Mix with electric mixer on medium until combined. (See Tip 6)
Transfer to a greased 2 1/2 quart baking dish. Top with reserved 1/2 cup of cheese and 2 Tablespoons of crumbled bacon. May be prepared in advance up to this point.
Bake in preheated 375°F oven for 25 to 30 minutes or until cheese is melted and casserole is bubbly. (See Tip 7)
If desiered, garnish with chopped green onion tops.
Yield: 6 servings. (See Tip 8)
- I used light sour cream.
- You could also use mild or sharp Cheddar cheese instead of extra sharp Cheddar cheese.
- The reason that you want to pierce the potatoes with a fork is that otherwise, they could explode. I can personally attest to the exploding potato and resultant mess!
- You could also bake the potatoes in the oven until done rather than in the microwave.
- Instead of peeling the skins with your hands, you could also a spoon to scoop the potatoes from the skins.
- You could also use a potato masher instead of the electric mixer. The potatoes don't need to be perfectly smooth, just well mixed with the other ingredients.
- If prepared in advance and refrigerated prior to baking, allow an extra 5 minutes or so in the oven.
- Leftovers can be reheated for several minutes in the microwave, or in a 350°F oven for 15 to 20 minutes.