Ah, potatoes – the humble tuber that somehow manages to steal the spotlight every time it graces the dinner table. I remember the first time I tasted a twice-baked potato; it was like a warm hug on a frosty evening. This creamy twice-baked potato casserole is the comfort food equivalent of a cozy blanket, perfect for those nights when the world feels just a tad too overwhelming. Plus, it pairs beautifully with just about anything.
Steps
- Preheat your oven to 400°F and prepare the potatoes by scrubbing them clean, drying them thoroughly, and coating them with canola oil. Place them on a baking sheet and bake for about 40 minutes until they are tender.
- As the potatoes bake, cook the bacon on low heat until crispy, turning occasionally. Once cooked, place it on a paper towel-lined plate to cool.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F. Peel all but two of the potatoes, leaving the skins on those two, and cut all potatoes into thirds.
- In a large mixing bowl, crumble the cooked bacon, reserving some for later. Add the potatoes, butter, sour cream, cheese, seasoned salt, salt, and pepper to the bowl and mash until creamy.
- Gradually add the milk to the potato mixture, mashing between additions until the desired consistency is reached. Transfer the mixture to a greased 9 x 13 baking dish.
- Sprinkle the reserved bacon and additional cheese over the top of the casserole. Bake uncovered at 350°F for 20-25 minutes.
- Once baked, garnish the casserole with sliced green onions and serve immediately.
Ingredients
- ½ pound bacon
- 8 medium russet potatoes (approximately 6 pounds)
- 3 tablespoons canola oil
- 2 sticks salted butter, softened and cut into cubes
- 1 cup sour cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese, plus extra for topping
- 2 teaspoons seasoned salt
- 3 green onions, sliced for garnish
- Salt and pepper, to taste
Nutritional Values
Calories: 3170kcal | Carbohydrates: 330g | Protein: 100g | Fat: 170g | Saturated Fat: 80g | Cholesterol: 380mg | Sodium: 6930mg | Potassium: 8320mg | Fiber: 20g | Sugar: 30g | Vitamin A: 3390IU | Vitamin C: 110mg | Calcium: 1590mg | Iron: 20mg
FAQ
- Can I prepare the Twice Baked Potato Casserole in advance?
- Yes, this casserole can be assembled up to two days ahead of time. Simply prepare the casserole as directed but don’t bake it until you are ready to serve. Store it in the refrigerator until then, and when ready, bake it for 10-15 minutes covered, then uncover and bake for an additional 25 minutes.
- How should I store leftovers?
- Leftovers should be stored in the refrigerator and are best consumed within three days. If you choose to freeze them, they should ideally be used within three months to maintain the best quality.
- What is the best way to freeze the leftover casserole?
- You can freeze the casserole in individual portions using two methods: either wrap portion sizes in foil packets and place them in a freezer bag, or use a measuring cup to scoop portions onto a plate, freeze them for 1-2 hours, then stack and store them in a freezer bag.
- How do I reheat frozen potato casserole?
- To reheat from frozen, wrap the portions in foil or use an oven-safe covered dish and bake at 350°F for 20-25 minutes. Alternatively, use a microwave-safe plate and heat on half power for about 5 minutes, stirring occasionally. Adjust the time based on portion sizes.
- Can I make this casserole in a Crock Pot?
- Yes, follow the same recipe instructions but assemble the casserole in the Crock Pot. Heat on low for 2 hours or on high for 1 hour until the cheese is melted, then switch to warm. If reheating from cold, allow an additional 1-2 hours.
Tips
- Use Starchy Potatoes: For the best texture, opt for starchy potatoes like Russets or Yukon Gold. Avoid red or new potatoes, as they tend to become gluey when mashed.
- Room Temperature Ingredients: Allow the butter, sour cream, and milk to reach room temperature before mixing them with the potatoes. This helps in achieving a smoother and creamier consistency.
- Gradual Milk Addition: When mashing the potatoes, add the milk slowly and mash in between additions. This ensures you reach the desired consistency without making the mixture too runny.
- Freezing Tips: If you plan to freeze leftovers, consider portioning them into individual servings before freezing. This makes reheating easier and faster, either in the oven or microwave.
Equipment
- 9 x 13 Baking Dish – If you don’t already own a casserole dish of this size.
- Crock Pot (Slow Cooker) – For the crock pot method of cooking.
- Potato Masher – If you don’t have one for mashing potatoes.
- Bacon Crisper – Optional, for cooking bacon, if preferred over using a pan.
