This Pioneer Woman Twice Baked Potato Casserole recipe transforms the classic twice-baked potato into an easy-to-serve, crowd-pleasing casserole. Loaded with creamy mashed potatoes, crispy bacon, cheddar cheese, and flavorful potato skins, this dish is the perfect make-ahead side for holidays, family dinners, or potlucks. Plus, it’s freezer-friendly, making meal prep a breeze!
Love Ree Drummond’s recipes? You’re in for a treat with this comforting casserole! It brings all the deliciousness of twice-baked potatoes to a shareable format. If you are searching for a hassle-free side dish that can be prepared in advance and is guaranteed to be a hit, look no further. This twice baked potato casserole pioneer woman style is your answer.
A close up image of a wooden spoon filled twice baked potato casserole in a casserole dish.
This recipe is a game-changer, especially if you’re a fan of twice-baked potatoes but need to feed a larger group. Turning individual twice-baked potatoes into a casserole simplifies serving and makes it incredibly convenient for make-ahead preparation. Imagine having a delicious, cheesy potato casserole ready to bake, freeing up your time on busy cooking days. And the best part? Leftovers freeze beautifully, ensuring you have a comforting side dish ready whenever you need it. Keep reading to discover everything you need to know about making this ultimate potato side dish!
Ingredients for Pioneer Woman Twice Baked Potato Casserole
Here’s what you’ll need to create this mouthwatering Pioneer Woman twice baked potato casserole:
- Russet Potatoes: Using starchy potatoes like Russets or Yukon Golds is crucial for achieving that fluffy, mashed potato texture in your casserole. Avoid using red or new potatoes, as they can become gluey when mashed. About 6 pounds or 8 medium russet potatoes will be perfect.
- Canola Oil: A neutral oil like canola oil is ideal for rubbing the potatoes before baking, helping the skins crisp up nicely.
- Bacon: Bacon adds a smoky, savory flavor that complements the creamy potatoes and cheese perfectly. You’ll need about half a pound of bacon, cooked until crispy.
- Salted Butter: Butter adds richness and flavor to the mashed potatoes, making them extra decadent. Using salted butter enhances the overall taste.
- Sour Cream: Sour cream contributes to the creamy texture and adds a slight tang that balances the richness of the other ingredients.
- Whole Milk: Whole milk ensures the mashed potatoes are smooth and creamy. You can substitute with half-and-half for an even richer texture.
- Cheddar Cheese: Sharp cheddar cheese is recommended for its bold flavor that stands out in the casserole. Shredding it from a block at home ensures the best melting and flavor. You’ll need cheese for both inside the casserole and for topping.
- Seasoned Salt: Seasoned salt adds a depth of flavor beyond regular salt, enhancing the overall taste of the casserole.
- Salt and Pepper: Essential for seasoning, salt and pepper balance the flavors and bring out the best in all the ingredients.
- Green Onions: Fresh green onions, used as a garnish, add a pop of color and a mild oniony flavor that finishes the dish beautifully.
How to Make Pioneer Woman Twice Baked Potato Casserole
Follow these simple steps to create this comforting Pioneer Woman potato casserole:
- Prepare the Potatoes: Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly and ensure they are completely dry. Rub each potato with canola oil.
A baking tray with Russet potatoes next to a bowl of butter and sour cream for making twice baked potato casserole.
Preparing potatoes for Pioneer Woman Twice Baked Potato Casserole, with russet potatoes on a baking sheet and softened butter and sour cream in bowls.
- Bake the Potatoes: Place the oil-rubbed potatoes directly on the oven rack and bake for 40 minutes, or until they are easily pierced with a fork.
- Cook the Bacon: While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Let it cool slightly, then crumble it.
- Soften Dairy Ingredients: Take the butter, sour cream, and whole milk out of the refrigerator to allow them to come to room temperature. This will help them blend smoothly into the mashed potatoes.
Uncooked bacon in a pan next to a bowl of cooked and sliced russet potatoes.
Preparing bacon and cooked potatoes for Pioneer Woman Twice Baked Potato Casserole, showing crispy bacon in a pan and sliced baked russet potatoes.
- Prepare the Potato Mixture: Once the potatoes are baked, remove them from the oven and let them cool slightly until you can handle them comfortably. Leave the skins on two of the potatoes for added texture and flavor. Peel the remaining potatoes and discard the skins. Cut all the potatoes into thirds and place them in a large mixing bowl.
- Mash the Potatoes: Add half of the crumbled bacon to the bowl with the potatoes. Then, add the softened butter, sour cream, whole milk, 1 cup of shredded cheddar cheese, seasoned salt, salt, and pepper. Mash everything together until you reach a creamy and well-combined consistency.
- Assemble the Casserole: Transfer the mashed potato mixture into a lightly greased 9×13 inch baking dish, spreading it evenly.
- Add Toppings and Bake: Top the casserole with the remaining crumbled bacon and additional shredded cheddar cheese. Bake in the preheated 350°F (175°C) oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Once baked, remove the casserole from the oven and garnish with sliced green onions. Serve hot and enjoy this comforting Pioneer Woman twice baked potato casserole!
A bowl of mashed potatoes next to a casserole dish filled with twice baked potato casserole.
Mashed potatoes being prepared and Pioneer Woman Twice Baked Potato Casserole in a baking dish ready to bake, highlighting the creamy texture and cheese topping.
Make-Ahead Instructions for Pioneer Woman Potato Casserole
This twice-baked potato casserole is incredibly convenient for make-ahead preparation:
- Assemble Ahead: Prepare the casserole as described in the recipe up to the point of baking. Once assembled in the baking dish, cover it tightly with plastic wrap and then with aluminum foil.
- Refrigerate: Store the unbaked casserole in the refrigerator for up to two days.
- Baking from Refrigerated: When you’re ready to bake, preheat your oven to 350°F (175°C). Bake the covered casserole for 10-15 minutes, then remove the cover and continue baking for another 25-30 minutes, or until heated through and bubbly.
Crock Pot Method for Pioneer Woman Twice Baked Potato Casserole
For a hands-off cooking approach, you can also make this casserole in a Crock Pot:
- Assemble in Crock Pot: Follow all the recipe instructions for preparing the potato mixture, but instead of transferring it to a baking dish, place it in a Crock Pot.
- Cook in Crock Pot: 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.
- Keep Warm: Once cooked, switch the Crock Pot to the warm setting to keep the casserole at serving temperature until you are ready to serve.
- Garnish: Garnish with green onions just before serving.
Storing and Freezing Leftover Potato Casserole
- Storing Leftovers: Store any leftover twice baked potato casserole in an airtight container in the refrigerator for up to three days.
- Freezing Leftovers: This potato casserole freezes exceptionally well. For individual portions, you can freeze them in foil packets or scoop portion sizes onto a plate, freeze until solid, and then transfer to freezer bags. Frozen leftovers are best used within three months.
Reheating Pioneer Woman Twice Baked Potato Casserole
Here’s how to reheat your potato casserole from frozen or refrigerated:
- Oven Reheating: For frozen portions, wrap them in foil or place them in an oven-safe dish with a cover. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. For refrigerated casserole, baking time will be shorter.
- Microwave Reheating: For quicker reheating, microwave individual portions on a microwave-safe plate at half power for about 5 minutes, stirring occasionally, until heated through.
A wooden spoon scooping out twice baked potato casserole topped with melted cheese, bacon, and green onions.
Serving Pioneer Woman Twice Baked Potato Casserole, showcasing melted cheese, crispy bacon, and green onion garnish.
Enjoy this comforting and easy-to-make Pioneer Woman Twice Baked Potato Casserole recipe, perfect for any occasion!
Get My Free E-Book!
Pioneer Woman’s Twice Baked Potato Casserole Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
4.96 from 109 ratings
Servings: 10 people
Print Recipe Email Recipe Pin Recipe Save RecipeSaved! Review Recipe
This Twice Baked Potato Casserole recipe from The Pioneer Woman is an easy make ahead side dish idea for Thanksgiving, Christmas, or any family dinner!
Ingredients
- ½ pound bacon
- 8 medium russet potatoes, Equal to about 6 pounds
- 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 more for topping
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400° F.
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
- Remove the potatoes from the oven and decrease the heat to 350 degrees.
- Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
- Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.
- Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)
- Transfer to a lightly greased 9 x 13 baking dish.
- Top with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Recipe Notes
Make-Ahead Method
-This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you’ll hold off on baking it until you’re ready to serve it, and will need to refrigerate it until then. -When you’re ready to bake it, you’ll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.
Crock Pot Method
Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish. Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm. Garnish with green onions just before serving.
Nutrition
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? Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American
Author: Stephanie
Source: The Food Network
Casseroles Christmas Easter Freezer Food Make Ahead Recipes Our Favorite Recipes Pioneer Woman Recipes Potatoes Side Dishes Thanksgiving Recipes
