Are you craving a cozy and hearty meal? This twice baked potato casserole recipe takes the beloved flavors of twice-baked potatoes and transforms them into a creamy, cheesy delight that’s perfect for sharing. With crispy edges and a velvety center, it’s sure to become a family favorite. Whether as a side dish or a main course, this casserole is both satisfying and simple to prepare. Let’s dive into the details of creating this comforting dish!
Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– ½ cup milk
– ¼ cup butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– ½ cup cooked bacon bits
– 2 green onions, chopped
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, with a cooking time of about 1 hour.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately:
– Calories: 320
– Protein: 10g
– Carbohydrates: 40g
– Fat: 15g
– Fiber: 4g
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Wash and pierce the russet potatoes with a fork.
3. Bake the potatoes directly on the oven rack for 45-50 minutes, until tender.
4. Remove the potatoes and let them cool slightly.
5. Cut the potatoes in half and scoop out the insides into a mixing bowl.
6. Add sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper to the bowl.
7. Mash the mixture until smooth and creamy.
8. Stir in the cheese, bacon bits, and chopped green onions.
9. Spoon the potato mixture back into the potato skins and place them in a baking dish.
10. Bake for an additional 15-20 minutes, until the tops are golden brown.
Alternative Ingredients
Feel free to customize this casserole by using Greek yogurt instead of sour cream for a lighter option, or swap in different cheeses like mozzarella or pepper jack for a twist. You can also add vegetables like spinach or broccoli for extra nutrition.
Serving and Pairings
This twice baked potato casserole pairs wonderfully with grilled meats, roasted vegetables, or a fresh garden salad. For a complete meal, consider serving it alongside a hearty protein like steak or chicken.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This casserole can also be frozen for up to 2 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Don’t overbake the potatoes initially, as they can dry out.
– Ensure to season the potato mixture adequately for flavor.
– Avoid using low-fat dairy, as it can affect creaminess.
– Be careful not to overmix the potato filling; it should remain fluffy.
– Don’t skip the baking step after filling the skins, as it helps develop flavor.
Helpful Tips
– Use a potato masher for the best texture.
– Experiment with toppings like breadcrumbs for extra crunch.
– Make ahead of time and refrigerate before the final baking step.
– Choose uniform-sized potatoes for even cooking.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it when ready to serve.
What can I use instead of bacon bits?
You can use turkey bacon, pancetta, or simply omit them for a vegetarian option.
Can I use sweet potatoes?
Absolutely! Sweet potatoes will add a different flavor and sweetness, making it a unique dish.
How do I know when the casserole is done?
The casserole is done when the tops are golden brown and the filling is heated through.
Is this casserole gluten-free?
Yes, as long as you ensure all your ingredients, like bacon bits and seasoning, are gluten-free.
Conclusion
This twice baked potato casserole recipe is a delightful and comforting dish that brings together the rich flavors of potatoes, cheese, and bacon. Perfect for family gatherings or weeknight dinners, it’s not only delicious but also easy to make. Enjoy every cheesy, creamy bite!
Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- ¼ cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup cooked bacon bits
- 2 green onions chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork.
- Bake the potatoes directly on the oven rack for 45-50 minutes, until tender.
- Remove the potatoes and let them cool slightly.
- Cut the potatoes in half and scoop out the insides into a mixing bowl.
- Add sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper to the bowl.
- Mash the mixture until smooth and creamy.
- Stir in the cheese, bacon bits, and chopped green onions.
- Spoon the potato mixture back into the potato skins and place them in a baking dish.
- Bake for an additional 15-20 minutes, until the tops are golden brown.
