Description
This Easy Twice Baked Potato Casserole is a comforting, cheesy side dish featuring tender russet potatoes mixed with creamy butter, sour cream, and a savory blend of cheeses and bacon. Baked to perfection with a crispy top, it’s perfect for family dinners or potlucks.
Ingredients
Scale
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (or 1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Preheat and prepare: Preheat the oven to 400 degrees F. Line a baking sheet with foil to prepare for baking the potatoes.
- Bake potatoes: Place the scrubbed and dried potatoes onto the baking sheet. Prick each potato a few times with a fork, drizzle with olive oil, and rub to coat evenly. Bake at 400 degrees F for about 45-60 minutes until the potatoes are fork tender.
- Cook bacon: While potatoes bake, heat a large Dutch oven over medium heat. Add the chopped bacon and cook until crisp and the fat is rendered. Remove bacon with a slotted spoon to paper towels. Reserve 1/4 cup bacon for topping; the rest will be mixed into the casserole.
- Prepare potatoes: Remove potatoes from the oven and reduce oven temperature to 350 degrees F. While still warm, leave skins on half the potatoes and peel the rest. Cut each potato in half, then slice into cubes.
- Mash filling mixture: In a large mixing bowl, combine cubed potatoes (with half of the skins), butter, warm milk, sour cream, fresh parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding additional milk if needed. Stir in chopped green onions, reserved bacon pieces for the casserole, 3/4 cup of the cheddar, and the Gruyere cheese. Adjust seasonings to taste.
- Assemble casserole: Transfer the potato mixture into a lightly greased 9 x 13 inch baking dish. Spread evenly and sprinkle with the remaining 3/4 cup cheddar cheese.
- Bake casserole: Bake uncovered at 350 degrees F for 20-25 minutes until cheese is melted and bubbling. Remove from oven and top with the reserved bacon pieces.
- Garnish and serve: Optionally garnish with additional chopped green onions and fresh parsley before serving. Serve warm.
Notes
- Butter substitution: You may substitute 4 tablespoons of butter with additional milk to achieve desired creaminess.
- Make ahead: Prepare casserole up to the baking step. Cover tightly with foil and refrigerate. When ready to bake, cook covered for 15 minutes, then uncover and bake for 20-25 minutes until heated through and cheese is melted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Creaminess may reduce but flavor remains good.
- Reheating: Cover casserole and bake for 15 minutes, then uncover and bake another 20-25 minutes until thoroughly warmed.
- Servings: This recipe yields 8-10 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
