The Pioneer Woman’s Twice Baked Potato Casserole Recipe
Introduction
The Pioneer Woman’s Twice Baked Potato Casserole is a comforting, creamy dish perfect for family dinners or holiday gatherings. Loaded with crispy bacon, cheddar cheese, and green onions, it offers classic flavors in an easy-to-make casserole form.
Ingredients
- ½ pound bacon
- 8 medium russet potatoes (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
- Step 1: Preheat your oven to 400° F. Remove the butter, sour cream, and milk from the refrigerator and set them aside to come to room temperature.
- Step 2: Scrub the potatoes clean and dry them thoroughly. Rub each potato with canola oil and place them on a baking sheet. Bake for 40 minutes, or until you can easily slice through them.
- Step 3: While the potatoes bake, cook the bacon over low heat in a large pan. Flip the slices periodically to cook evenly until crisp. Drain on a paper towel-lined plate and set aside.
- Step 4: Once the potatoes are done, lower the oven temperature to 350° F. Keep the skins on two potatoes; peel the others. Cut all potatoes into thirds and place in a large mixing bowl.
- Step 5: Crumble most of the cooked bacon into the bowl, saving some for topping. Add the butter, sour cream, grated cheddar, seasoned salt, and salt and pepper. Mash the mixture roughly.
- Step 6: Gradually add the milk, mashing between additions, until you reach your desired creamy consistency.
- Step 7: Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle the reserved bacon and additional shredded cheddar on top.
- Step 8: Bake uncovered for 20-25 minutes. Garnish with sliced green onions before serving.
Tips & Variations
- For extra richness, use half-and-half instead of whole milk.
- Try adding cooked, diced onions or garlic to the mash for more flavor.
- The casserole can be made a day ahead; simply cover and refrigerate before baking.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F until warmed through to maintain texture. Avoid microwaving if possible, as it can make the dish soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bacon bits instead of cooking bacon?
Yes, frozen bacon bits can be used for convenience, but cooking bacon fresh provides better flavor and texture in the casserole.
What potatoes work best for this recipe?
Russet potatoes are ideal due to their starchy texture, which results in a fluffy, creamy mash perfect for this dish.
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The Pioneer Woman’s Twice Baked Potato Casserole Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
The Pioneer Woman’s Twice Baked Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes enhanced with crispy bacon, cheddar cheese, and green onions. This casserole blends the classic flavors of twice baked potatoes into a crowd-pleasing, easy-to-make casserole perfect for family dinners or potlucks.
Ingredients
Bacon and Potatoes
- ½ pound bacon
- 8 medium russet potatoes (about 6 pounds)
Potato Mixture
- 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
- Salt and pepper to taste
- 3 green onions, sliced (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for baking the potatoes.
- Prepare Dairy Ingredients: Take butter, sour cream, and milk out of the refrigerator and let them sit at room temperature so they won’t be cold when mixed with the potatoes.
- Bake Potatoes: Scrub potatoes clean, dry them, then rub with canola oil. Place them on a baking sheet and bake at 400° F for 40 minutes or until a knife can easily be inserted.
- Cook Bacon: While potatoes bake, cook bacon in a large pan over low heat. Flip occasionally until evenly cooked and edges curl. Drain on paper towels and let cool.
- Lower Oven Temperature: Once potatoes are done, reduce oven temperature to 350° F for the casserole.
- Prepare Potatoes for Mashing: Leave skins on two potatoes and peel the remaining six. Cut all potatoes into thirds and add to a large mixing bowl.
- Add Bacon and Flavorings: Crumble bacon, setting aside some for topping. Add the rest of the bacon, butter cubes, sour cream, 1 cup cheddar cheese, seasoned salt, and salt and pepper to the potatoes. Roughly mash the mixture.
- Adjust Consistency: Gradually add milk, mashing between additions until the desired creamy consistency is reached (usually all the milk is used).
- Transfer to Baking Dish: Lightly grease a 9 x 13 inch baking dish and transfer the potato mixture into it, smoothing the top.
- Add Toppings: Sprinkle reserved bacon and additional shredded cheddar cheese over the top of the casserole.
- Bake Casserole: Bake uncovered at 350° F for 20-25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle sliced green onions on top, and serve warm.
Notes
- Make sure the butter, sour cream, and milk are at room temperature before mixing to ensure smooth, creamy mashed potatoes.
- Leaving skins on some potatoes adds texture and rustic flavor, but peeling is optional based on preference.
- You can use sharp or mild cheddar depending on your taste.
- For crispier bacon topping, broil the casserole for 2-3 minutes at the end—watch carefully to avoid burning.
- This casserole can be prepared a day in advance and refrigerated before baking; add a few extra minutes to baking time if cold from fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: twice baked potato casserole, bacon casserole, cheesy potato dish, comfort food, Pioneer Woman recipes
