This Twice Baked Potato Casserole recipe from The Pioneer Woman is loaded with creamy mashed potatoes, bacon, cheese and bites of potatoes skins. PLUS, it’s make-ahead and freezer friendly!
This recipe is everything, and I mean everything. I have always been a sucker for twice baked potatoes and making it in casserole form is just everything I need in life. Especially since you can make it two days ahead of time.
As if the convenience of making it ahead of time isn’t enough, you can easily freeze leftovers! Read on for everything you need to know about this ultimate side dish idea!
This Twice Baked Potato Casserole recipe from The Pioneer Woman is an easy make ahead side dish idea for Thanksgiving, Christmas, or any family dinner!
Ingredients
½ pound bacon
8 medium russet potatoes, Equal to about 6 pounds
3 Tablespoons canola oil
2 sticks salted butter, softened and sliced into cubes.
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus more for topping
2 teaspoons seasoned salt
3 green onions, sliced
Salt and pepper, to taste
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!