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Pioneer Woman Twice Baked Potato Casserole

Twice baked potato casserole combines creamy mashed russet potatoes, crisp bacon, green onions, and sharp cheddar in a baked 9x13-inch dish. Bake until the cheese is melted and the casserole is hot throughout, then rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Cooling and resting 20 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 8 oz bacon cut into 1/2-inch pieces
  • 5 lb russet potatoes scrubbed and pierced several times
  • 0.5 cup unsalted butter softened
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup green onions thinly sliced
  • 1 nonstick cooking spray for coating the baking dish
For the topping
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate and crumble it.
  3. Heat the oven to 400°F.
  4. Bake the potatoes on a rimmed baking sheet until a knife slides easily into their centers, 60 to 75 minutes.
  5. Let the potatoes cool until easy to handle, about 10 minutes.
  6. Cut the potatoes in half and scoop the flesh into a large bowl.
  7. Mash the potato flesh with the butter, sour cream, warm milk, salt, and pepper until combined.
  8. Fold in the bacon and green onions.
  9. Lower the oven temperature to 350°F.
  10. Coat a 9x13-inch baking dish with nonstick cooking spray.
  11. Spread the potato mixture in the dish.
  12. Cover it evenly with the cheddar.
  13. Bake until the cheese is melted and the casserole is hot throughout, 20 to 25 minutes.
  14. Let it rest for 10 minutes before serving.

Notes

For the smoothest texture, mash the potato flesh while it is still warm. Refrigerate leftovers for 3 to 4 days; this casserole can be frozen. For a lactose-free swap, use lactose-free butter, sour cream, milk, and cheddar.