The Twice Baked Potato Casserole recipe, inspired by The Pioneer Woman, is a comforting and crowd-pleasing dish that takes the humble potato to new heights. This isn’t just your average side dish; it’s a creamy, cheesy, bacon-filled delight, perfect for family dinners, holidays, or any occasion that calls for ultimate comfort food. What sets this recipe apart is its make-ahead convenience and freezer-friendly nature, making it a stress-free option for busy cooks.
If you’re a fan of Pioneer Woman Potato Dishes, this casserole is a must-try. It embodies Ree Drummond’s signature style: hearty, flavorful, and easy to make. Move over plain mashed potatoes, this twice baked potato casserole is ready to steal the show as the star side dish at your next meal.
A close up image of a wooden spoon filled twice baked potato casserole in a casserole dish, showcasing its creamy texture and cheesy topping.
This recipe truly has it all. For anyone who loves the rich flavors of twice baked potatoes but wants an easier, more shareable format, this casserole version is a game-changer. The fact that you can prepare it up to two days in advance is a huge bonus for entertaining or simplifying meal prep during the week.
And the convenience doesn’t stop there! Freezing leftovers is a breeze, ensuring you have a delicious side ready whenever you need it. Keep reading to discover everything you need to know to create this ultimate potato side dish, a true testament to the magic of Pioneer Woman recipes.
Ingredients for Pioneer Woman’s Potato Casserole
The key to this exceptional potato casserole lies in the quality and combination of simple ingredients. Here’s what you’ll need to bring this Pioneer Woman potato dish to life:
- Russet Potatoes: For the best creamy texture, starchy potatoes like Russets or Yukon Golds are essential for a mashed potato casserole. Avoid using red or new potatoes, as they can become gluey when mashed. About 8 medium russet potatoes, roughly 6 pounds, are ideal.
- Canola Oil: Used for rubbing the potatoes before baking, ensuring a perfectly cooked potato. 3 Tablespoons of canola oil will do the trick.
- Bacon: Bacon adds a smoky, savory depth that perfectly complements the creamy potatoes and cheese. You’ll need ½ pound of bacon, cooked until crisp.
- Salted Butter: Butter contributes to the richness and flavor of the casserole. 2 sticks of salted butter, softened and sliced into cubes, are needed.
- Sour Cream: Sour cream adds tanginess and creaminess, balancing the richness of the butter and cheese. 1 cup of sour cream is the perfect amount.
- Whole Milk: Whole milk enhances the creamy texture and binds the casserole together. 1 cup of whole milk will create the perfect consistency.
- Cheddar Cheese: Cheddar cheese provides a sharp, cheesy flavor that is classic in potato dishes. You’ll need 1 cup of grated cheddar cheese, plus extra for topping. For the best melt and flavor, shred it fresh from a block.
- Seasoned Salt: Seasoned salt elevates the overall flavor profile with a blend of spices. 2 teaspoons of seasoned salt will enhance the savory notes.
- Salt and Pepper: To taste, for final seasoning and flavor balance.
- Green Onions: Sliced green onions, for garnish, add a fresh, mild oniony bite and a pop of color. 3 green onions, sliced, are perfect for finishing.
Step-by-Step Guide to Making Twice Baked Potato Casserole
Creating this Pioneer Woman potato casserole is surprisingly straightforward. Follow these simple steps to bring this delectable dish to your table:
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Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes clean. Thoroughly dry each potato and rub them with canola oil.
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Bake the Potatoes: Place the oiled potatoes directly on a baking sheet and bake for 40 minutes, or until they are easily pierced with a fork and feel soft.
A baking tray with Russet potatoes ready for baking, alongside a bowl of softened butter and sour cream, showcasing the initial steps of making twice baked potato casserole. -
Cook the Bacon: While the potatoes are baking, cook the bacon in a large skillet over low heat. Cook it slowly until crispy, flipping occasionally with tongs for even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease and cool.
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Cool and Prep Potatoes: Once the potatoes are baked, remove them from the oven and reduce the oven temperature to 350°F (175°C). Let the potatoes cool slightly until they are comfortable to handle.
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Mash the Potatoes: Leave the skins on two of the baked potatoes for added texture and nutrients. Peel and discard the skins from the remaining potatoes. Cut all the potatoes into thirds and place them in a large mixing bowl.
Uncooked bacon strips in a skillet alongside a bowl containing cooked and sliced russet potatoes, illustrating the preparation of key components for the casserole. -
Combine Ingredients: Crumble the cooked bacon, reserving some for topping the casserole later. Add the majority of the crumbled bacon to the bowl with the potatoes. Also add the softened butter, sour cream, grated cheddar cheese, seasoned salt, salt, and pepper to the bowl.
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Mash to Creaminess: Mash all the ingredients together until you achieve a smooth and creamy consistency.
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Add Milk: Gradually add the whole milk, mashing in between additions, until you reach your desired creamy consistency. You may not need to use all the milk, or you might need slightly more depending on the potatoes.
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Assemble the Casserole: Transfer the mashed potato mixture into a lightly greased 9×13 inch baking dish.
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Top and Bake: Sprinkle the reserved crumbled bacon and additional shredded cheddar cheese evenly over the top of the casserole. Bake uncovered for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
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Garnish and Serve: Remove from the oven and garnish with sliced green onions before serving this delicious Pioneer Woman potato dish.
A bowl of creamy mashed potatoes next to a casserole dish filled with the assembled twice baked potato casserole, ready for baking, highlighting the final steps before oven-ready.
Make-Ahead Instructions for Potato Casserole
One of the best features of this twice baked potato casserole, inspired by Pioneer Woman, is its make-ahead capability. You can prepare this dish up to two days in advance:
- Assemble Ahead: Follow all the recipe instructions up to the baking step. Assemble the casserole in the baking dish, cover it tightly with plastic wrap and then foil, and refrigerate.
- Bake Later: When you are ready to bake, preheat your oven to 350°F (175°C). Bake the covered casserole for 10-15 minutes. Then, remove the foil and plastic wrap and continue baking for another 25-30 minutes, or until heated through and bubbly.
Crock-Pot Potato Casserole Variation
For an even more hands-off approach, you can adapt this Pioneer Woman potato dish for the slow cooker:
- Assemble in Crock-Pot: Follow the recipe instructions for preparing the potato mixture. Instead of transferring it to a baking dish, place it in a Crock-Pot.
- Slow Cook: Cook on low heat for 2 hours or on high for 1 hour, or until heated through and the cheese is melted. Once done, switch the Crock-Pot to the warm setting to keep it ready to serve.
- Reheating from Cold: If reheating a cold casserole in the Crock-Pot, add an extra 1-2 hours of heating time. Garnish with green onions just before serving.
Storing and Freezing Leftover Potato Casserole
Storing Leftovers:
- Store leftover potato casserole in an airtight container in the refrigerator for up to three days.
Freezing Instructions:
This potato casserole is exceptionally freezer-friendly, thanks to the butter, sour cream, and whole milk, which help maintain its creamy consistency upon reheating.
- Freezing Method 1: Individual Portions: For easy single servings, freeze portion sizes in foil packets and then place them in a Ziploc freezer bag.
- Freezing Method 2: Plate Method: Alternatively, use a measuring cup to scoop portion sizes onto a plate. Freeze the plate with the portions for 1-2 hours, or until solid. Then, stack the frozen portions into a freezer bag.
For optimal quality, use frozen potato casserole within three months.
Reheating Frozen Potato Casserole
Reheating this Pioneer Woman potato dish from frozen is simple:
- Oven Reheating: Wrap the frozen potatoes in foil or place them in an oven-safe covered dish. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. The exact time may vary depending on the portion size.
- Microwave Reheating: Place frozen potatoes on a microwave-safe plate or bowl. Heat at half power for about 5 minutes, stirring occasionally, until heated through. Again, time may vary with portion size.
For more detailed tips and visual guidance on freezing and reheating mashed potatoes, resources like The Kitchn offer excellent advice.
A wooden spoon lifting a generous scoop of twice baked potato casserole, showcasing the melted cheese, crispy bacon bits, and fresh green onion garnish.
More Delicious Side Dishes to Try
Looking for more fantastic side dish ideas? Explore these other recipes that are sure to complement any meal:
Green Bean Casserole in a classic white dish, a comforting and traditional side dish. Green Bean Casserole
Corn Casserole served from a skillet, highlighting its creamy and sweet corn goodness. Corn Casserole
Sausage Stuffing in a white casserole dish, topped with fresh parsley, a savory and flavorful stuffing option. Sausage Stuffing
Buttermilk Biscuits piled in a bowl, showcasing their fluffy and buttery layers. Buttermilk Biscuits
Blackberry Cobbler in a baking dish with a scoop of vanilla ice cream, a warm and fruity dessert option. Blackberry Cobbler
Baked Mac and Cheese on a white plate, showcasing its cheesy and golden-brown perfection. Baked Mac and Cheese
The Pioneer Woman’s Twice Baked Potato Casserole Recipe
**Prep Time:** 15 minutes
**Cook Time:** 1 hour 15 minutes
**Total Time:** 1 hour 30 minutes
**Servings:** 10 people
**Ingredients:**
* ½ pound bacon
* 8 medium russet potatoes (about 6 pounds)
* 3 Tablespoons canola oil
* 2 sticks salted butter, softened and cubed
* 1 cup sour cream
* 1 cup whole milk
* 1 cup grated cheddar cheese, plus more for topping
* 2 teaspoons seasoned salt
* 3 green onions, sliced
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Set out butter, sour cream, and milk to soften.
3. Scrub potatoes, dry, and rub with canola oil. Bake for 40 minutes until soft.
4. Cook bacon in a skillet until crisp; drain on paper towels.
5. Reduce oven to 350°F (175°C).
6. Leave skins on 2 potatoes; peel and discard remaining skins. Cut all potatoes into thirds and place in a large bowl.
7. Crumble bacon, reserve some for topping. Add remaining bacon, butter, sour cream, cheese, seasoned salt, salt, and pepper to the bowl. Mash roughly.
8. Gradually add milk, mashing until desired consistency.
9. Transfer to a greased 9x13 inch baking dish.
10. Top with reserved bacon and extra cheese.
11. Bake uncovered for 20-25 minutes. Garnish with green onions and serve.
**Make-Ahead Method:** Assemble, refrigerate unbaked up to 2 days. Bake covered for 10-15 mins, then uncovered for 25 mins at 350°F (175°C).
**Crock Pot Method:** Assemble in Crock Pot. Heat on low for 2 hours or high for 1 hour. Garnish with green onions before serving.
**Notes:**
* For creamiest results, use Russet or Yukon Gold potatoes.
* Freshly shredded cheddar melts best.
* Adjust milk for desired consistency.
**Nutrition (per serving, approximate):**
* Calories: 317kcal
* Carbohydrates: 33g
* Protein: 10g
* Fat: 17g
Enjoy this comforting and flavorful Pioneer Woman potato casserole – a side dish that’s sure to become a family favorite!
