This Twice Baked Potato Casserole, inspired by The Pioneer Woman, is the ultimate side dish that brings comfort food to a whole new level. Imagine a dish brimming with creamy mashed potatoes, savory bacon, gooey cheese, and delightful bites of potato skins. And the best part? It’s a fantastic make-ahead and freezer-friendly recipe, perfect for stress-free entertaining or delicious weeknight dinners.
Are you a fan of Pioneer Woman Recipes? Then you’re in for a treat! This casserole captures the hearty, flavorful essence of Ree Drummond’s cooking style. If you love this, you should also try her classic Meatloaf Recipe for another taste of Pioneer Woman goodness.
A close up image of a wooden spoon filled twice baked potato casserole in a casserole dish.
There’s something undeniably comforting about twice baked potatoes. Transforming them into a casserole makes them even more convenient and shareable. This recipe is a game-changer, especially because you can prepare it up to two days in advance. Imagine the ease of having a crowd-pleasing side dish ready to bake whenever you need it!
But the convenience doesn’t stop there. Leftovers are not only welcome, they’re encouraged! You can easily freeze any remaining casserole for future meals. Keep reading to discover everything you need to know about making this exceptional side dish. It’s perfect for holidays, potlucks, or simply elevating your everyday dinner.
Key Ingredients for Pioneer Woman’s Twice Baked Potato Casserole
Let’s gather the ingredients that make this Twice Baked Potato Casserole so irresistible. High-quality ingredients are key to achieving that signature Pioneer Woman flavor.
- Russet Potatoes: For the creamiest mashed potato casserole, reach for starchy potatoes like Russets or Yukon Golds. Avoid red or new potatoes as they can become gluey when mashed. Russets bake up fluffy and provide the perfect texture for this dish.
- Canola Oil: A neutral oil like canola oil is ideal for rubbing on the potatoes before baking, helping the skins crisp up nicely.
- Bacon: Because everything is better with bacon! You’ll need bacon for both inside the casserole and sprinkled on top for that crispy, smoky flavor.
- Salted Butter: Butter adds richness and flavor to the mashed potatoes. Using salted butter enhances the overall taste profile of the casserole.
- Sour Cream: Sour cream contributes to the creamy texture and adds a subtle tanginess that balances the richness of the cheese and butter.
- Whole Milk: Whole milk helps create smooth and luscious mashed potatoes. Its higher fat content compared to lower-fat milks makes a difference in texture.
- Cheddar Cheese: Sharp cheddar cheese is highly recommended for its bold flavor that complements the potatoes and bacon. Shredding your own cheese from a block ensures better melting and flavor compared to pre-shredded options.
- Seasoned Salt: Seasoned salt adds a depth of flavor that goes beyond regular salt. It’s a simple way to elevate the taste of the mashed potatoes.
- Salt and Pepper: Essential for seasoning and enhancing all the flavors in the casserole. Adjust to your taste.
- Green Onions: Fresh green onions, also known as scallions, provide a pop of color and a mild oniony flavor as a garnish, adding a fresh finish to the rich casserole.
Step-by-Step Guide to Making Twice Baked Potato Casserole Pioneer Woman Style
Now, let’s walk through the easy steps to create this Pioneer Woman-inspired Twice Baked Potato Casserole.
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Prepare the Potatoes: Start by cleaning the potatoes thoroughly. Make sure to wipe them completely dry. Rub each potato with canola oil, ensuring even coverage for crispy skins.
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Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the oiled potatoes directly on the oven rack or on a baking sheet. Bake for 40 minutes, or until the potatoes are easily pierced with a fork.
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Soften Dairy Ingredients: While the potatoes are baking, take the butter, sour cream, and milk out of the refrigerator. Allowing them to come to room temperature helps them blend smoothly into the mashed potatoes, creating a creamier texture.
A baking tray with Russet potatoes next to a bowl of butter and sour cream for making twice baked potato casserole.
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Cook the Bacon: Cook the bacon while the potatoes are baking. You can cook it in a skillet on the stovetop or bake it in the oven for less mess. Crispy bacon is key, so cook it until it’s nicely browned and crisp.
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Cool and Prep Potatoes: Remove the potatoes from the oven and let them cool until they are easy to handle. Once cooled, leave the skins on two of the potatoes and peel the rest. Leaving some skins adds texture and a rustic touch to the casserole. Cut all the potatoes into thirds or chunks.
Uncooked bacon in a pan next to a bowl of cooked and sliced russet potatoes.
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Mash and Combine: Crumble the cooked bacon, reserving half for topping. Add half of the crumbled bacon to a large mixing bowl with the cut potatoes. Then, add the softened milk, sour cream, butter, cheddar cheese, seasoned salt, salt, and pepper. Mash everything together until you reach a creamy and well-combined consistency. You can use a potato masher or an electric mixer for a smoother mash.
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Assemble the Casserole: Transfer the mashed potato mixture into a lightly greased 9×13 inch baking dish. Spread it evenly in the dish.
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Top and Bake: Top the casserole with the remaining crumbled bacon and additional shredded cheese. This extra cheese on top will create a beautiful golden, cheesy crust. Bake at 350°F (175°C) for 20-25 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and the top is lightly golden brown.
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Garnish and Serve: Once baked, remove the casserole from the oven and top with sliced green onions. Serve hot and enjoy this comforting and flavorful Twice Baked Potato Casserole!
A bowl of mashed potatoes next to a casserole dish filled with twice baked potato casserole.
Make-Ahead Magic: Preparing Your Casserole in Advance
One of the greatest advantages of this Twice Baked Potato Casserole is its make-ahead capability. Perfect for busy schedules or holiday meal prep!
- Assemble Ahead: You can prepare this casserole up to two days ahead of time. Follow all the recipe instructions up to the baking step.
- Refrigerate: Instead of baking, cover the unbaked casserole tightly with plastic wrap and then with aluminum foil and refrigerate until you’re ready to bake.
- Baking from Cold: 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 to bake for another 25-30 minutes, or until heated through and bubbly. Adding a bit of extra baking time ensures the casserole is warmed evenly from being chilled.
Crock Pot Convenience: Slow Cooker Method
For a hands-off approach, you can even make this casserole in a Crock Pot! This is especially useful when oven space is limited, or you want to keep the casserole warm for serving.
- Assemble in Crock Pot: Follow all the recipe instructions for preparing the mashed potato mixture. Instead of transferring it to a baking dish, assemble the casserole directly in your Crock Pot.
- Slow Cook: Heat on low for 2 hours or on high 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’re ready to eat.
- Reheating from Cold in Crock Pot: If you are reheating a pre-assembled cold casserole in the Crock Pot, add an additional 1-2 hours of heating time on low, checking periodically to ensure it heats through without burning.
Storing and Freezing for Future Deliciousness
Leftovers of this Twice Baked Potato Casserole are a treat, and the recipe is incredibly freezer-friendly.
- Storing Leftovers in Refrigerator: Store leftover casserole in an airtight container in the refrigerator. It’s best consumed within three days for optimal quality and flavor.
- Freezing for Longer Storage: For longer storage, freezing is an excellent option. Frozen leftovers are best if used within three months. The butter, sour cream, and whole milk in this recipe help maintain a good consistency after freezing and reheating. If you find the potatoes are slightly watery after reheating, stirring in a bit of extra butter or sour cream can restore their creamy texture.
Reheating Tips for Frozen Potato Casserole
Reheating your frozen Twice Baked Potato Casserole is simple. Here are a few methods to choose from:
- Oven Reheating: This is the recommended method for best results. Wrap the frozen potatoes in aluminum foil or place them in an oven-safe dish with a lid. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. The exact time will depend on the portion size.
- Microwave Reheating: For a quicker option, you can use the microwave. Place frozen potatoes on a microwave-safe plate or bowl. Heat at half power for about 5 minutes, stirring occasionally, until heated through. Again, adjust the time based on the portion size.
- Pro-Tip for Freezing Portions: For easy reheating, consider freezing individual portions. You can freeze portion sizes in foil packets and then place them in a Ziploc freezer bag. Alternatively, scoop portion sizes onto a plate and freeze for 1-2 hours, then stack the frozen portions in a freezer bag. This method prevents sticking and allows you to reheat only what you need. For more detailed tips and visual guides on freezing and reheating mashed potatoes, this resource is very helpful.
A wooden spoon scooping out twice baked potato casserole topped with melted cheese, bacon, and green onions.
More Delicious Side Dishes to Try
Looking for more fantastic side dish recipes? Here are a few more cozy and comforting options you might love:
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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The Pioneer Woman’s Twice Baked Potato Casserole Recipe
This is the full recipe card for the Pioneer Woman inspired Twice Baked Potato Casserole. Enjoy making and sharing this incredibly comforting side dish!
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 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
Instructions:
- Preheat oven to 400°F (200°C).
- Take out butter, sour cream, and milk to soften at room temperature.
- Scrub potatoes clean, wipe dry, and rub with canola oil. Place on a baking sheet and bake for 40 minutes, until easily pierced.
- While potatoes bake, cook bacon in a large pan until crispy. Set aside to cool on paper towels.
- Remove potatoes from oven and reduce heat to 350°F (175°C).
- Leave skins on two potatoes, peel remaining skins. Cut all potatoes into thirds and place in a large mixing bowl.
- Crumble cooked bacon, reserve some for topping. Add the rest to the bowl with butter, sour cream, grated cheese, seasoned salt, salt, and pepper. Roughly mash.
- Gradually add milk, mashing between additions, until desired consistency.
- Transfer to a lightly greased 9×13 inch baking dish.
- Top with reserved bacon and extra shredded cheese.
- Bake uncovered for 20-25 minutes. Top with green onions and serve!
Recipe Notes:
- Make-Ahead Method: Assemble casserole, refrigerate unbaked up to two days. Bake covered for 10-15 minutes, then uncovered for 25 minutes at 350°F (175°C).
- Crock Pot Method: Assemble in Crock Pot. Heat on low for 2 hours or high for 1 hour, until heated through. Keep warm until serving.
Nutrition Information (per serving):
- 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
Enjoy this Pioneer Woman inspired Twice Baked Potato Casserole! Don’t forget to mention @TheCozyCook on Instagram or tag #thecozycook if you make it!
Course: Side Dish
Cuisine: American
Author: Stephanie
Source: The Food Network
