Twice-Baked Potato Casserole
Twice-Baked Potato Casserole is a creamy mix of potatoes, sharp Cheddar, crispy bacon, and a touch of garlic, all topped with fresh green onions. Ultimate comfort food!
Servings: 8 servings (as a side dish)
Cost: $10.31
Equipment
- Large sheet pan (15" x 21")
- 9 x 9-inch baking pan or 7 x 11-inch casserole pan , see note 1
- Ricer or potato masher
Ingredients
Instructions
- Preheat oven to 400°F. Line a large sheet pan with foil and place a greased cooling rack on top. Lay bacon slices evenly on the rack without overlapping. Bake 15–25 minutes or until crisp. Bacon will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the rest.
- Meanwhile, peel potatoes and cube into 1-inch pieces. Add to a large pot and cover with 1 inch cold water. Add 1 tablespoon salt. Bring to a boil; then reduce to a rapid simmer and cook until potatoes are easily pierced with a fork, 15–20 minutes. Drain potatoes in a strainer and let dry 5 minutes.
- In the same pot used for potatoes, set to low heat. Add butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add 1/2 teaspoon). Stir until smooth, then remove from heat.
- While potatoes are still hot, pass them through a ricer directly into the cream mixture. If you don’t have a ricer, gently mash with a potato masher. (Avoid blending or beating the potatoes, as this can make them gluey.) Stir with a wooden spoon until smooth.
- To the mashed potatoes, add diced bacon (excluding portion set aside for topping), 2 cups cheddar cheese, and 1/2 cup finely sliced green onions. Mix gently. Transfer mixture to a casserole dish (You may not be able to fit it all—don’t overfill; see note 1.) and smooth the surface. Sprinkle with remaining 1/2 cup cheese and reserved diced bacon. Cover dish loosely with foil and place on a sheet pan. Bake 20 minutes. Remove foil and continue baking an additional 10 minutes. Once done, garnish with 2 tablespoons sliced green onions. Serve and enjoy while hot!
Video
Notes
Note 1: After testing with 8x8, 9x9, and 7x11-inch pans, I found the 9x9 to be the best. Be mindful not to overfill your dish; the potatoes do rise and may spill over (leave a 1/2-inch border at the top). If it won’t fit nicely in the casserole dish, enjoy it as a side of mashed potatoes!
Note 2: Sharp Cheddar is my preference flavor-wise, but medium or mild works too. For the best texture, grate the cheese yourself; pre-shredded can make the casserole greasy. When measuring, pack cheese gently into the cup to ensure the correct amount. You’ll need just under 11 ounces for this recipe.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 859kcal | Carbohydrates: 35g | Protein: 28g | Fat: 68g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 794mg | Potassium: 951mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1801IU | Vitamin C: 36mg | Calcium: 599mg | Iron: 2mg