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

Scale

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