Description
This Easy Twice Baked Potato Casserole is a creamy, cheesy comfort food dish featuring tender russet potatoes, crispy bacon, and a blend of cheddar and Gruyere cheeses. Perfect as a hearty side or satisfying main, it combines baked potatoes with a rich, flavorful filling and a crispy cheese topping for a crowd-pleasing meal.
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)
- 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 cheese, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Prep Potatoes and Oven: Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
- Bake Potatoes: Place the potatoes on the prepared baking sheet. Prick each potato a few times with a fork, then drizzle with olive oil and rub them to coat evenly using your hands. Bake at 400 degrees F for 45-60 minutes until potatoes are fork tender.
- Cook Bacon: While potatoes bake, add chopped bacon to a large Dutch oven over medium heat. Cook bacon until crisp and fat is rendered. Remove bacon with a slotted spoon onto paper towels. Reserve 1/4 cup bacon pieces for topping the casserole; the remaining bacon will go into the filling.
- Prepare Potatoes: Remove potatoes from oven and reduce heat to 350 degrees F. While still warm, keep skins on half the potatoes and peel the skins off the other half, discarding peeled skins. Cut each potato in half, then slice into cubes.
- Mash Filling: In a large bowl, combine cubed potatoes (with half skins), butter, warm milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash together until smooth and creamy, adding extra milk if needed to avoid dryness. Stir in green onions, reserved cooked bacon (except topping portion), 3/4 cup cheddar cheese, and Gruyere cheese. Adjust seasoning as needed.
- Assemble Casserole: Transfer the mashed potato mixture into a lightly greased 9 x 13 baking dish. Spread evenly, then sprinkle the remaining 3/4 cup cheddar cheese on top.
- Bake Casserole: Bake uncovered at 350 degrees F for 20-25 minutes until cheese is melted and bubbly.
- Finish and Garnish: Remove casserole from oven and top with reserved bacon pieces. Garnish with extra green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may replace 4 tablespoons of the butter with extra milk as needed for creaminess.
- Make Ahead: Prepare the casserole through assembly, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncover and bake for 20-25 minutes until heated through and cheese is melted.
- Storage: Keep leftover casserole in an airtight container in the refrigerator for up to 4 days. The texture may lose some creaminess but will still taste delicious.
- Reheating: Cover with foil and bake for 15 minutes, then uncover and bake an additional 20-25 minutes until thoroughly warmed.
- Servings: Recipe yields 8-10 servings, ideal for family meals or gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
