The Pioneer Woman Baked Potatoes: Delicious Twice Baked Potato Casserole Recipe

This Twice Baked Potato Casserole recipe, inspired by The Pioneer Woman, is the ultimate comfort food! It’s packed with creamy mashed potatoes, crispy bacon, melty cheese, and savory bites of potato skins. Best of all, you can make this amazing side dish ahead of time and even freeze it for later!

Are you a fan of Pioneer Woman Recipes? You’ll definitely want to try her Meatloaf Recipe after you taste this casserole!

A close up image of a wooden spoon filled twice baked potato casserole in a casserole dish.

If you love twice baked potatoes, prepare to be amazed by this casserole version. It has everything you adore about the classic dish, made even better in an easy-to-serve casserole. The best part? You can prepare this twice baked potato casserole up to two days in advance, making it perfect for holidays or potlucks.

And the convenience doesn’t stop there! You can easily freeze any leftover Pioneer Woman Baked Potatoes casserole for future meals. Keep reading to discover everything you need to know about making this incredible side dish idea!

Ingredients for Pioneer Woman Baked Potatoes Casserole

Russet Potatoes: For the best creamy mashed potato casserole, use starchy potatoes like Russets or Yukon Golds. Avoid red or new potatoes, as they can become gluey when mashed.
Canola Oil
Bacon: Adds a delicious smoky and salty flavor.
Salted Butter: For richness and flavor.
Sour Cream: Contributes to the creamy texture and tangy taste.
Whole Milk: Helps create smooth and creamy mashed potatoes.
Cheddar Cheese: Use a block of cheddar and shred it yourself for the best melting and flavor.
Seasoned Salt: Enhances the overall flavor profile.
Salt & Pepper: To taste.
Green Onions: For garnish and a fresh, mild onion flavor.

Step-by-Step Guide to Make Pioneer Woman Baked Potatoes Casserole

Follow these simple steps to create this delectable Pioneer Woman baked potatoes casserole:

Prepare the Potatoes: Start by cleaning the russet potatoes thoroughly. Make sure to wipe them completely dry. Rub each potato with canola oil.
Bake the Potatoes: Bake the oiled potatoes in a preheated oven at 400°F (200°C) for 40 minutes, or until they are easily pierced with a fork.
Soften Dairy Ingredients: While the potatoes are baking, take the butter, sour cream, and whole milk out of the refrigerator. Allow them to come to room temperature. This helps them blend smoothly into the mashed potatoes.

A baking tray with Russet potatoes next to a bowl of butter and sour cream for making twice baked potato casserole.

Cook the Bacon: While the potatoes are baking, cook the bacon until crispy.
Cool and Prepare Potatoes: Once the potatoes are baked, remove them from the oven and let them cool until they are easy to handle.
Scoop and Mash: Leave the skins on two of the baked potatoes. Peel the remaining potatoes. Cut all the potatoes into thirds.

Uncooked bacon in a pan next to a bowl of cooked and sliced russet potatoes.

Combine Ingredients: Crumble the cooked bacon. Add half of the crumbled bacon to a large mixing bowl with the cut potatoes. Add the softened butter, sour cream, whole milk, cheddar cheese, seasoned salt, salt, and pepper.
Mash Until Creamy: Mash all ingredients together until you achieve a smooth and creamy consistency.
Assemble Casserole: Transfer the mashed potato mixture into a greased 9×13 inch baking dish. Top with the remaining bacon and additional shredded cheese.
Bake the Casserole: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Garnish and Serve: Before serving, garnish with fresh green onions.

A bowl of mashed potatoes next to a casserole dish filled with twice baked potato casserole.

Make-Ahead Instructions for Pioneer Woman Baked Potatoes Casserole

This Pioneer Woman baked potatoes casserole is incredibly convenient as it can be prepared in advance:

Assemble Ahead: Follow all recipe instructions up to the baking step. Instead of baking, cover the unbaked casserole dish tightly and refrigerate for up to two days.
Baking from Refrigerated: When you are ready to bake, remove the casserole from the refrigerator. Keep it covered and bake at 350°F (175°C) for 10-15 minutes. Then, remove the cover and continue baking for another 25-30 minutes, or until heated through and golden brown.

Crock Pot Method for Pioneer Woman Baked Potatoes Casserole

For a hands-off approach, you can also cook this Pioneer Woman baked potatoes casserole in a Crock-Pot:

Crock-Pot Assembly: Follow the recipe instructions for preparing the casserole mixture. Instead of a baking dish, assemble it in your Crock-Pot.
Slow Cook: Cook on low heat for 2 hours or on high heat for 1 hour, or until the casserole is heated through and the cheese is melted. Once cooked, switch the Crock-Pot to the “warm” setting to keep it ready to serve.
Reheating from Cold: If you are reheating the casserole from a cold state in the Crock-Pot, you will need to add an additional 1-2 hours of heating time.

Storing Leftover Pioneer Woman Baked Potatoes Casserole

Refrigerator Storage: Store leftover casserole in an airtight container in the refrigerator for up to three days.
Freezer Storage: For longer storage, freezing is a great option. Frozen leftovers are best if used within three months.

Freezing Instructions for Pioneer Woman Baked Potatoes Casserole

This Pioneer Woman baked potatoes casserole freezes beautifully! The butter, sour cream, and whole milk help maintain a creamy consistency after thawing. If the potatoes seem a bit watery after reheating, simply stir in a little extra butter or sour cream to restore the creamy texture.

Freezing Method 1: Individual Portions: For easy single servings, freeze portion sizes in foil packets and then place the packets in a Ziploc freezer bag.
Freezing Method 2: Frozen Portions on a Plate: Use a measuring cup to scoop out individual portions onto a plate. Place the plate in the freezer for 1-2 hours until the portions are frozen solid. Then, stack the frozen potato portions on top of each other in a freezer bag. This prevents sticking and allows you to take out only what you need.

For best quality, use frozen Pioneer Woman baked potatoes casserole within three months.

Reheating Frozen Pioneer Woman Baked Potatoes Casserole

Here’s how to reheat your frozen Pioneer Woman baked potatoes casserole:

Oven Reheating: Wrap the frozen potatoes in foil or place them in a covered, oven-safe dish. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. The exact reheating time will depend 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 to ensure even heating. Adjust reheating time based on portion size.
Tip for Reheating: For more tips and visual guidance on freezing and reheating mashed potatoes, this resource offers excellent information.

A wooden spoon scooping out twice baked potato casserole topped with melted cheese, bacon, and green onions.

More Side Dish Recipes to Try

If you enjoyed this Pioneer Woman baked potatoes casserole, you might also love these other delicious side dish recipes:

Green Bean Casserole in a white casserole dish with a spoon.
Green Bean Casserole

A wooden spoon scooping up Corn Casserole from a skillet.
Corn Casserole

A white casserole dish with sausage stuffing with parsley on top.
Sausage Stuffing

A bowl of buttermilk biscuits with a cloth underneath.
Buttermilk Biscuits

Blackberry Cobbler in a baking dish with a scoop of vanilla ice cream on top with a wooden spoon.
Blackberry Cobbler

Baked Mac and Cheese on a white plate with a fork on the side.
Baked Mac and Cheese

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Pioneer Woman’s Twice Baked Potato Casserole Recipe

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Yields: 10 servings
Scale button to adjust servings

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This Twice Baked Potato Casserole recipe from The Pioneer Woman is a fantastic make-ahead side dish, perfect for Thanksgiving, Christmas, or any family gathering!

Ingredients

½ pound bacon
8 medium russet potatoes (approximately 6 pounds total)
3 tablespoons canola oil
2 sticks salted butter, softened and sliced into cubes
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus extra for topping
2 teaspoons seasoned salt
3 green onions, sliced
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Remove butter, sour cream, and milk from the refrigerator and set aside to reach room temperature.
Scrub potatoes clean, wipe dry, and rub with canola oil. Place on a baking sheet and bake for 40 minutes, or until easily pierced with a fork.
While potatoes bake, cook bacon in a large pan over low heat until crispy. Set aside on a paper towel-lined plate to cool.
Remove potatoes from oven and reduce oven temperature to 350°F (175°C).
Leave skins on two potatoes; peel and discard remaining skins. Cut all potatoes into thirds and place in a large mixing bowl.
Crumble cooked bacon, reserving some for topping. Add the rest to the mixing bowl with butter, sour cream, grated cheese, seasoned salt, salt, and pepper. Roughly mash.
Gradually add milk, mashing between additions, until desired consistency is reached. (Adding gradually helps achieve the perfect consistency).
Transfer mixture to a lightly greased 9×13 inch baking dish.
Top with reserved bacon and extra shredded cheese.
Bake uncovered for 20-25 minutes, or until heated through and cheese is melted. Garnish with sliced green onions before serving.

Recipe Notes

Make-Ahead Method

This casserole can be fully assembled up to two days in advance. Prepare as directed but refrigerate before baking.
When ready to bake, cover and bake at 350°F (175°C) for 10-15 minutes. Remove cover and bake for an additional 25 minutes.

Crock Pot Method

Assemble casserole in a Crock Pot instead of a baking dish.
Heat on low for 2 hours or high for 1 hour, until cheese is melted and casserole is heated through. Switch to warm setting until serving.
Garnish with green onions just before serving.

Nutrition Information

Calories: 317kcal, Carbohydrates: 33g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 693mg, Potassium: 832mg, Fiber: 2g, Sugar: 3g, Vitamin A: 339IU, Vitamin C: 11mg, Calcium: 159mg, Iron: 2mg

Did you try this recipe? Tag @TheCozyCook on Instagram or use #thecozycook!

Course: Side Dish

Cuisine: American

Author: Stephanie

Source: The Food Network

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