The Pioneer Woman's Twice Baked Potato Casserole
User Reviews
5
The Pioneer Woman's Twice Baked Potato Casserole
Description
The casserole is made by baking whole russet potatoes until tender, then peeling some and mixing the potato flesh with softened butter, sour cream, milk, cheddar cheese, seasoned salt, sliced green onions, salt, and pepper. Cooked bacon is crumbled and added to the mixture, with some reserved for topping. Two potatoes are kept with skins intact and cut into chunks. The resulting mixture is transferred to a dish, layered or combined, then topped with extra cheese and bacon before baking at 350 degrees until bubbly and lightly browned. The potatoes provide a creamy base enhanced by the richness of butter and sour cream. The cheese adds sharpness and meltiness, while bacon contributes a smoky, crispy contrast.
This casserole serves well as a comforting side dish or hearty addition to meals. It reproduces the creamy texture of twice baked potatoes with the convenience of a shared casserole dish. Green onions added before serving introduce a fresh bite to balance the rich ingredients.
The dish can be prepared up to two days in advance without baking, allowing convenience for meal planning. Baking time suggests covering then uncovering to brown the top. It can also be adapted for slow cooker preparation, heated until cheese melts, with green onions added last.
Ingredients
- ½ pound Bacon
- 8 russet potato Equal to about 6 pounds, medium
- 3 Tablespoons canola oil
- 2 butter softened and sliced into cubes, salted, sticks form
- 1 cup sour cream
- 1 cup milk whole
- 1 cup cheddar cheese plus more for topping, grated
- 2 teaspoons seasoned salt
- 3 green onions sliced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400° F.
- 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, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.
- Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)
- Transfer to a lightly greased 9 x 13 baking dish.
- Top with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Notes
- Prepare the casserole up to two days ahead by assembling but not baking; keep refrigerated until ready to cook.
- When baking, cover the casserole for 10-15 minutes to heat through, then uncover and bake 25 minutes to brown the top.
- This recipe can be made in a slow cooker: heat on low for 2 hours or high for 1 hour until cheese melts, then garnish with green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 693mg | 29% |
| Potassium | 832mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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