Ultimate Twice Baked Potato Casserole combines all the flavors of a classic twice-baked potato into a single, delicious dish. This casserole features perfectly baked potatoes mixed with a creamy sour cream mixture, crispy bacon, and plenty of cheese. It’s a comforting and satisfying meal perfect for any occasion.
Ingredients & Substitutions
- Potatoes: The star of this dish is the Russet potato, known for its starchy texture that bakes up fluffy on the inside and crispy on the outside.
- Cream Cheese: Ensure the cream cheese is at room temperature for a smooth texture. If you forgot to take it out ahead of time, place it (still in the foil) in warm water for about 10 minutes.
- Bacon: Cook the bacon a few days in advance to save time. Lay them flat on a baking sheet and bake at 415°F (210°C) for 18-20 minutes. Let them drain on paper towels and crumble when ready to use.
Sour Cream Mixture
Before preparing the potatoes, make the Sour Cream Mixture. This allows the flavors to meld together while sitting in the refrigerator. Mix all the ingredients until smooth and creamy, then refrigerate.
Baked Potatoes
Pierce each potato with a fork and coat with canola oil and salt. Bake for about an hour at 400°F (200°C). The potatoes should be fork-tender when done. Once baked, let them cool until they are easy to handle, then chop into bite-sized pieces (about 1/2 inch or 1.3 centimeters).
How to Make Twice Baked Potato Casserole
Preheat the oven to 400°F (200°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray. In a large bowl, combine the chopped potatoes, sour cream mixture, half of the shredded cheese, and most of the crumbled bacon (reserve some for topping). Spread the mixture into the prepared baking dish. Top with remaining cheese and reserved bacon. Bake, uncovered, for 15-20 minutes, or until the cheese is bubbly. Serve hot and garnish with chives if desired.
Can I Make This Ahead of Time?
Yes, you can assemble the casserole the night before and store it in the refrigerator. When ready to bake, you might need to add a few extra minutes to the baking time.
Ingredients
Sour Cream Mixture:
- 6 ounces (170 g) cream cheese, room temperature
- 1 cup (240 g) sour cream
- ½ cup (115 g) fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup (60 ml) whole milk
Potatoes:
- 8 baking potatoes, washed
- 3 tablespoons (45 ml) canola oil
- 1 tablespoon (18 g) kosher salt
Topping:
- 8 strips bacon, cooked and crumbled
- 3 cups (339 g) cheddar cheese, shredded and divided
- Chives, for garnish
Instructions
Sour Cream Mixture:
- Combine all ingredients in a bowl and mix until smooth and creamy.
- Chill in the refrigerator while the potatoes cook.
Potatoes:
- Preheat the oven to 400°F (200°C).
- Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
- Coat each potato with canola oil and salt, then bake on a baking sheet for 1 hour, or until fork-tender.
- Remove baked potatoes from the oven and let cool. Leave the oven at 400°F (200°C).
- When cool enough to handle, chop the potatoes into 1/2-inch (1.3 cm) bite-sized pieces.
Assembly:
- Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray and set aside.
- In a large bowl, mix the chopped potatoes with the sour cream mixture, half of the shredded cheese, and the crumbled bacon (reserve some for topping).
- Spread the mixture into the prepared baking dish.
- Top with the remaining shredded cheese and reserved bacon.
- Bake, uncovered, for 15-20 minutes, or until the cheese is hot and bubbly.
- Remove from the oven and serve hot. Garnish with chives if desired.
Enjoy your Ultimate Twice Baked Potato Casserole, a hearty and delicious dish perfect for any gathering!
