Looking for the ultimate comfort food? Try The Pioneer Woman’s Twice Baked Potato Casserole! This creamy, cheesy casserole combines russet potatoes, crispy bacon, cheddar cheese, sour cream, and buttery goodness, making it a perfect side dish for family dinners, holidays, or potlucks. Whether you’re serving it for Thanksgiving, Christmas, or a casual meal, this twice baked potato casserole is sure to impress. Easy to make, comforting, and packed with flavor, it’s a must-try recipe for potato lovers. Ideal for serving with roast chicken, steak, or grilled veggies, it’s the perfect indulgent dish!

Ingredients:
- ½ pound bacon
- 8 medium russet potatoes (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 (200°C). Set out the butter, sour cream, and milk so they can reach room temperature before combining with the potatoes.
- Scrub the russet potatoes clean and pat them dry. Rub them with canola oil, then place them on a baking sheet. Bake for 40 minutes, or until they are tender and easily sliced through.
- While the potatoes are baking, cook the bacon in a large pan over low heat. Flip the bacon occasionally as it cooks until crispy and evenly browned. Once done, place the bacon on a paper towel-lined plate to drain and cool.
- After the potatoes have baked, lower the oven temperature to 350°F (175°C).
- Leave the skins on two of the potatoes and peel and discard the skins of the remaining six. Cut all the potatoes into thirds and place them in a large mixing bowl.
- Crumble the cooled bacon (reserving some for topping) and add it to the mixing bowl with the potatoes. Then add the butter, sour cream, grated cheddar cheese, seasoned salt, and salt and pepper. Roughly mash the mixture.
- Gradually add the milk, mashing as you go, until the desired consistency is achieved. (You can use all the milk, but adding it gradually ensures the texture is to your liking.)
- Transfer the mashed potato mixture to a greased 9×13-inch baking dish.
- Top with the reserved crumbled bacon and additional cheddar cheese.
- Bake, uncovered, for 20-25 minutes until bubbly and golden on top.
- Garnish with sliced green onions and serve!
Why You’ll Love This Recipe
This Twice Baked Potato Casserole is the ultimate comfort food—creamy, cheesy, and packed with all the flavors of a classic twice-baked potato. With crispy bacon, melted cheese, and a rich mashed potato base, it’s perfect for any occasion, from casual dinners to holiday feasts. The blend of ingredients creates a dish that’s indulgent and satisfying, making it a crowd-pleaser every time!

Tips
- Room Temperature Ingredients: Let the butter, milk, and sour cream come to room temperature before mixing them with the potatoes to ensure a smooth and creamy texture.
- Make Ahead: Prepare the casserole a day in advance, refrigerate, and bake it just before serving. This makes it a perfect dish for busy gatherings or holidays.
- Potato Skin: For extra flavor and texture, you can leave the skins on some of the potatoes. Just be sure to scrub them clean before baking.
Variations and Substitutions
- Cheese Options: While cheddar cheese is classic, you can experiment with different cheese varieties like mozzarella, Monterey Jack, or gouda for a unique twist.
- Vegan Version: Swap the butter and sour cream for plant-based alternatives, and use a dairy-free cheese to make this casserole vegan-friendly.
- Spicy Kick: Add some diced jalapeños or a dash of hot sauce to spice up this dish.
FAQs
Can I use other types of potatoes?
Russet potatoes are ideal for this casserole because of their texture and ability to absorb flavor. However, you can substitute with Yukon gold or red potatoes if you prefer a smoother texture.
Can I freeze this casserole?
Yes! You can prepare the casserole, bake it, and then freeze it for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.
How can I make the casserole creamier?
For an even creamier texture, you can add extra sour cream or a little cream cheese to the mashed potatoes.
Serving Suggestions
This Twice Baked Potato Casserole makes an excellent side dish for any meal. It pairs wonderfully with roast chicken, steak, or grilled vegetables. Serve it alongside a fresh green salad or steamed broccoli for a complete, satisfying meal. It’s also perfect for potlucks, family gatherings, and holiday dinners!
The Pioneer Woman’s Twice Baked Potato Casserole
10
servings15
minutes1
hour5
minutesIngredients
½ pound bacon
8 medium russet potatoes (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
Directions
- Preheat the oven to 400°F (200°C). Set out the butter, sour cream, and milk so they can reach room temperature before combining with the potatoes.
- Scrub the russet potatoes clean and pat them dry. Rub them with canola oil, then place them on a baking sheet. Bake for 40 minutes, or until they are tender and easily sliced through.
- While the potatoes are baking, cook the bacon in a large pan over low heat. Flip the bacon occasionally as it cooks until crispy and evenly browned. Once done, place the bacon on a paper towel-lined plate to drain and cool.
- After the potatoes have baked, lower the oven temperature to 350°F (175°C).
- Leave the skins on two of the potatoes and peel and discard the skins of the remaining six. Cut all the potatoes into thirds and place them in a large mixing bowl.
- Crumble the cooled bacon (reserving some for topping) and add it to the mixing bowl with the potatoes. Then add the butter, sour cream, grated cheddar cheese, seasoned salt, and salt and pepper. Roughly mash the mixture.
- Gradually add the milk, mashing as you go, until the desired consistency is achieved. (You can use all the milk, but adding it gradually ensures the texture is to your liking.)
- Transfer the mashed potato mixture to a greased 9×13-inch baking dish.
- Top with the reserved crumbled bacon and additional cheddar cheese.
- Bake, uncovered, for 20-25 minutes until bubbly and golden on top.
- Garnish with sliced green onions and serve!

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