Description
This Easy Twice Baked Potato Casserole is a comforting and creamy dish featuring tender russet potatoes mixed with rich butter, sour cream, cheddar, Gruyere, and crispy bacon. Perfect as a hearty side or a satisfying main, this casserole is baked until golden and topped with fresh herbs and extra cheese for a delicious twist on traditional twice baked potatoes.
Ingredients
Scale
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (or 1 ½ teaspoons dried parsley)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Prep Oven and Baking Sheet: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil to prepare for baking the potatoes.
- Bake Potatoes: Prick each potato several times with a fork. Drizzle with olive oil and rub to coat evenly. Place on the baking sheet and bake until fork tender, about 60 minutes.
- Cook Bacon: While potatoes bake, heat a large Dutch oven over medium heat. Add chopped bacon and cook until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1/4 cup for topping.
- Prepare Potatoes: Remove the baked potatoes from the oven and reduce oven temperature to 350 degrees Fahrenheit. While warm, leave skins on half of the potatoes and peel the other half. Cut all potatoes in half and then into cubes.
- Mash Potatoes: Transfer cubed potatoes (with skins on half) to a large mixing bowl. Add butter, warm milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dried dill weed. Mash until smooth and creamy, adding more milk as necessary. Stir in green onions, bacon (except reserved portion), 3/4 cup cheddar, and Gruyere. Adjust seasoning to taste.
- Assemble Casserole: Lightly grease a 9 x 13-inch baking dish. Spread the mashed potato mixture evenly in the dish. Sprinkle the remaining 3/4 cup cheddar cheese on top.
- Bake Casserole: Bake uncovered at 350 degrees Fahrenheit for 25 minutes until the cheese is melted and bubbly.
- Finish and Garnish: Remove from oven. Top with the reserved crispy bacon pieces and garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may replace 4 tablespoons of butter with extra milk for creaminess.
- Make Ahead: Prepare casserole through assembly, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncovered for 25 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Texture may change but will remain tasty.
- Reheating: Cover and bake for 15 minutes, then uncover and bake for an additional 25 minutes until thoroughly heated.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
