Easy Twice-Baked Potato Casserole. Combining the creamy richness of mashed potatoes with the savory goodness of cheese, bacon, and chives, this casserole is a true crowd-pleaser. Whether served as a cozy side dish or a hearty main course, each spoonful is a delicious reminder of home-cooked goodness and cherished memories.

Why You’ll Love This Easy Twice-Baked Potato Casserole:

Easy Twice-Baked Potato Casserole offers all the flavors of traditional twice-baked potatoes but with a fraction of the effort. By combining the beloved elements of mashed potatoes and loaded baked potatoes into one irresistible dish, this casserole delivers maximum flavor with minimal fuss. Whether you’re hosting a family dinner or a casual gathering with friends, this dish is sure to be a hit.

Personal Story:

Growing up, Easy Twice-Baked Potato Casserole was a staple at our family gatherings and holiday dinners. I can still vividly recall the comforting aroma wafting from the oven as the casserole bubbled away, promising warmth and nourishment. Now, as an adult, I continue to carry on the tradition, delighting in the smiles and satisfied bellies of my loved ones with each delicious serving.

Key Features:

Creamy mashed potatoes blended with sour cream, cheese, bacon, and chives
Baked until golden and bubbly for a satisfying crunch
Versatile dish suitable for any occasion, from weeknight dinners to holiday feasts
Make-ahead option for easy meal planning and entertaining

What you need to make Easy Twice-Baked Potato Casserole

5 pounds (about 2.3kg) russet potatoes, scrubbed and peeled
1 cup (240ml) sour cream
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) whole milk
2 cups (200g) shredded cheddar cheese, divided
1 cup (100g) crumbled cooked bacon, divided
1/4 cup (15g) chopped fresh chives, divided
Salt and pepper, to taste

Optional Additions:

Sliced green onions for extra freshness and color
Chopped jalapeños for a spicy kick
A dollop of cream cheese or Greek yogurt for added creaminess

How to Make Easy Twice-Baked Potato Casserole

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with non-stick cooking spray.
Cut the peeled potatoes into chunks and place them in a large pot. Cover the potatoes with cold water and add a generous pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and return them to the pot. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy.
Add the sour cream, softened butter, and whole milk to the mashed potatoes, stirring until well combined.
Stir in 1 cup of shredded cheddar cheese, 1/2 cup of crumbled cooked bacon, and 2 tablespoons of chopped fresh chives. Season the mixture with salt and pepper to taste, adjusting the seasoning as needed.
Transfer the mashed potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
Sprinkle the remaining shredded cheddar cheese, crumbled bacon, and chopped fresh chives over the top of the potato mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional chopped chives, if desired.

Cooking Tips For Easy Twice-Baked Potato Casserole:

For extra flavor, roast the peeled and chopped potatoes in the oven before mashing them. This will enhance their natural sweetness and add depth to the dish.
To make the casserole ahead of time, prepare the mashed potato mixture and assemble the casserole in the baking dish. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.

Variations For Easy Twice-Baked Potato Casserole:

Make it vegetarian: Omit the bacon and add extra cheese, green onions, and your favorite herbs for a delicious vegetarian twist.
Add a Tex-Mex flair: Stir in chopped green chilies, diced jalapeños, and a sprinkle of taco seasoning for a Southwestern-inspired twist on this classic dish.
Swap the cheese: Experiment with different cheeses such as Monterey Jack, pepper jack, or Gouda for a unique flavor profile.

Make It Healthier:

Use reduced-fat sour cream or Greek yogurt in place of full-fat sour cream to reduce the calorie and fat content.
Substitute turkey bacon or vegan bacon for traditional bacon to lower the saturated fat content.
Increase the ratio of mashed cauliflower to mashed potatoes for a lighter version of this casserole.

Closing: Elevate your comfort food game with this indulgent Easy Twice-Baked Potato Casserole. Whether served as a side dish or a satisfying main course, this hearty casserole is guaranteed to become a family favorite for years to come.

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Frequently Asked Questions For Easy Twice-Baked Potato Casserole:

Can I use a different type of potato for this recipe?

While russet potatoes are traditionally used for mashed potatoes and casseroles due to their high starch content, you can experiment with other varieties such as Yukon Gold or red potatoes for a different texture and flavor.

Can I make this Easy Twice-Baked Potato Casserole without peeling the potatoes?

Yes, you can leave the potato skins on for added texture and nutrients if desired. Just be sure to scrub the potatoes thoroughly before chopping them.

Can I freeze Easy Twice-Baked Potato Casserole?

Yes, you can freeze the casserole before or after baking it. Simply assemble the casserole in a freezer-safe dish, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw the casserole overnight in the refrigerator before baking as directed.

Can I use pre-cooked or instant mashed potatoes for this recipe?

While you can use pre-cooked or instant mashed potatoes in a pinch, the texture and flavor may differ from homemade mashed potatoes. For best results, it’s recommended to use freshly cooked potatoes for the creamiest texture and best flavor.

Can I make this casserole dairy-free?

Yes, you can make a dairy-free version of this casserole by using dairy-free butter, sour cream, and cheese alternatives. Look for dairy-free options made from plant-based ingredients such as coconut, almond, or soy.

Can I prepare the mashed potato mixture in advance?

Yes, you can prepare the mashed potato mixture in advance and store it in the refrigerator for up to 24 hours before assembling and baking the casserole. Simply reheat the mashed potato mixture gently on the stove or in the microwave before proceeding with the recipe.

Can I add other toppings to this casserole?

Absolutely! Feel free to customize the casserole with your favorite toppings such as chopped green onions, diced tomatoes, sliced olives, or crumbled feta cheese for added flavor and texture.

Twice Baked Potato Casserole

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

5 pounds (about 2.3kg) russet potatoes, scrubbed and peeled
1 cup (240ml) sour cream
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) whole milk
2 cups (200g) shredded cheddar cheese, divided
1 cup (100g) crumbled cooked bacon, divided
1/4 cup (15g) chopped fresh chives, divided
Salt and pepper, to taste
Optional Additions:
Sliced green onions for extra freshness and color
Chopped jalapeños for a spicy kick
A dollop of cream cheese or Greek yogurt for added creaminess

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with non-stick cooking spray.
Cut the peeled potatoes into chunks and place them in a large pot. Cover the potatoes with cold water and add a generous pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and return them to the pot. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy.
Add the sour cream, softened butter, and whole milk to the mashed potatoes, stirring until well combined.
Stir in 1 cup of shredded cheddar cheese, 1/2 cup of crumbled cooked bacon, and 2 tablespoons of chopped fresh chives. Season the mixture with salt and pepper to taste, adjusting the seasoning as needed.
Transfer the mashed potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
Sprinkle the remaining shredded cheddar cheese, crumbled bacon, and chopped fresh chives over the top of the potato mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional chopped chives, if desired.

Easy Twice-Baked Potato Casserole