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Twice Baked Potato Casserole Recipe

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4.9 from 135 reviews

This Twice Baked Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes mixed with crispy bacon, sharp cheddar cheese, and flavorful ranch seasoning. The casserole is baked until golden and bubbly, perfect as a crowd-pleasing side or a satisfying main dish. Topped with extra cheese, butter, bacon, and fresh chives, it’s an indulgent twist on classic twice baked potatoes.

Ingredients

Potatoes

  • 6 large russet baking potatoes (About 4lbs)
  • 1 Tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper

Bacon and Toppings

  • 12 oz bacon
  • snipped chives or additional green onions for garnishing

Potato Mixture

  • 1 8 oz container sour cream
  • 1 cup half and half or heavy cream
  • 1/2 cup salted butter, melted (plus 3 Tbsp sliced for dotting the top)
  • 3 cups shredded sharp cheddar cheese, divided use
  • 1 1.0 oz packet dry Ranch salad dressing mix
  • 1 1/2 tsp garlic salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 small bunch green onions, thinly sliced

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 450°F. Clean and scrub the potatoes removing any blemishes. Rub all over with vegetable oil and sprinkle on all sides with 2 teaspoons kosher salt and 1 teaspoon cracked black pepper.
  2. Bake Potatoes: Pierce the top of each potato several times with a knife and place onto a sheet pan. Bake for 60-75 minutes or until a knife easily glides through the middle. Then lower the oven temperature to 350°F.
  3. Cook Bacon: Cook bacon in a large skillet over medium-high heat until crisp. Remove from the pan to a paper towel-lined plate to drain. Chop or crumble the bacon and set aside, reserving some for garnishing.
  4. Prepare Potato Mixture: Cut the baked potatoes in half lengthwise and scoop the insides into a large mixing bowl. Use a potato masher to mash the potatoes, leaving them chunky, not completely smooth.
  5. Mix Ingredients: Add sour cream, half and half, 1/2 cup melted butter, dry ranch salad dressing mix, garlic salt, granulated garlic, onion powder, and cracked black pepper to the mashed potatoes. Mix thoroughly to combine.
  6. Add Cheese, Bacon and Onions: Stir in the chopped bacon (except reserved), 2 cups shredded sharp cheddar cheese, and thinly sliced green onions until evenly distributed.
  7. Assemble Casserole: Spray a 13×9-inch baking dish with cooking spray. Pour the potato mixture into the dish and smooth the top. Sprinkle with the remaining 1 cup shredded cheddar cheese and dot the surface with 3 tablespoons of sliced butter.
  8. Bake Casserole: Place the baking dish into the 350°F oven and bake for 35-45 minutes until the top is golden brown and bubbly.
  9. Garnish and Serve: Remove from oven and garnish with reserved bacon pieces and snipped chives or extra green onions. Serve hot and enjoy.

Notes

  • You can substitute half and half with heavy cream for a richer flavor.
  • Make sure not to over-mash the potatoes; leaving some chunks adds a nice texture to the casserole.
  • Use sharp cheddar cheese for a bold flavor, but other cheeses like Monterey Jack or Colby work well too.
  • To save time, bake the potatoes a day ahead and refrigerate before assembling the casserole.
  • The bacon can be cooked in the oven on a separate tray for easier cleanup.

Find it online: https://alinacooks.com/twice-baked-potato-casserole-recipe/