Description
This Easy Twice Baked Potato Casserole combines creamy mashed potatoes with crispy bacon and melted cheeses for a comforting and flavorful side dish perfect for family dinners or gatherings.
Ingredients
Scale
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400 degrees F and line a baking sheet with foil. Prick each potato a few times with a fork, drizzle lightly with olive oil, and rub to coat all surfaces.
- Bake potatoes: Place potatoes on the prepared baking sheet and bake at 400 degrees F for 45-60 minutes until fork tender.
- Cook bacon: While potatoes bake, cook chopped bacon in a large Dutch oven over medium heat until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving ¼ cup for topping the casserole.
- Prepare potatoes for mashing: Remove potatoes from oven and reduce oven temperature to 350 degrees F. While warm, leave skins on half the potatoes and peel the other half. Cut each potato in half and slice into cubes.
- Mash potatoes and mix filling: In a large bowl, combine cubed potatoes (and half the skins), butter, sour cream, warm milk, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth, adding more milk if needed for creamy texture. Stir in green onions, bacon (except reserved), ¾ cup cheddar, and Gruyere cheese. Adjust seasoning to taste.
- Assemble casserole: Transfer the potato mixture to a lightly greased 9 x 13-inch baking dish. Spread evenly and top with remaining ¾ cup cheddar cheese.
- Bake casserole: Bake uncovered at 350 degrees F for 20-25 minutes until cheese is melted and bubbly.
- Garnish and serve: Sprinkle the reserved bacon on top and garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: May replace 4 tablespoons of the butter with additional warm milk for a lighter texture.
- Make ahead: Prepare casserole up to baking step, cover tightly with foil, and refrigerate. When ready, bake covered for 15 minutes, then uncovered for 20-25 minutes until hot and cheese is melted.
- Storage: Store leftovers in an airtight container in the refrigerator up to 4 days; texture may be less creamy but still tasty.
- Reheating: Cover and bake for 15 minutes, then uncover and bake for 20-25 minutes until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
