This Twice Baked Potato Casserole sounds like the ultimate comfort food! You get all the rich, creamy goodness of a baked potato with the added bonus of melty cheese and crispy bacon bits. Plus, the fact that you make the bacon bits homemade is a nice touch—it really adds that extra layer of flavor. Here’s a more detailed breakdown of the recipe, along with some helpful tips, Q&A, and benefits to make it even more delicious. 🥔🧀🥓
Twice Baked Potato Casserole
A creamy, cheesy casserole filled with tender red potatoes, sour cream, scallions, and two kinds of cheese, all topped off with homemade bacon bits for a little extra crispy goodness. This recipe is a great twist on the classic twice-baked potatoes!
Ingredients:
- 8-10 red potatoes (depending on size, washed and pricked with a fork)
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 bunch scallions, chopped (green onions)
- 1 tablespoon garlic powder (optional, but adds nice flavor)
- Salt and pepper, to taste
- Homemade bacon bits:
- 4-5 slices bacon, cooked and crumbled into bits
- 1 tablespoon olive oil (if needed for cooking bacon)
Instructions:
1. Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Place the washed red potatoes on a baking sheet and poke a few holes in each potato with a fork (this helps the steam escape).
- Bake the potatoes for about 45-60 minutes, or until they are fork-tender. You want them to be soft on the inside but still firm enough to handle. Once done, set them aside to cool slightly.
2. Cook the Bacon Bits:
- While the potatoes are baking, you can make your homemade bacon bits.
- Heat a skillet over medium heat and add a little olive oil (if your bacon isn’t fatty enough to render its own fat).
- Chop the bacon into small pieces and add it to the skillet. Cook, stirring frequently, until the bacon is crispy and browned, about 5-7 minutes.
- Remove from the pan and set aside on a paper towel-lined plate to drain any excess fat.
3. Prepare the Potato Mixture:
- Once the potatoes are baked and cooled, cut each potato in half lengthwise and scoop out the insides, leaving a small border of potato around the skin. (You can save the potato skins for a snack or discard them.)
- Place the scooped-out potato flesh in a large mixing bowl.
- To the potatoes, add sour cream, 1/2 cup mozzarella, 1/2 cup cheddar, scallions, garlic powder, salt, and pepper. Mash everything together until it’s creamy and smooth (you can use a potato masher or a hand mixer for this).
- Taste and adjust the seasoning as needed, adding more salt, pepper, or garlic powder to your liking.
4. Assemble the Casserole:
- Grease a 9×13-inch casserole dish with butter or cooking spray.
- Spoon the mashed potato mixture into the casserole dish and spread it out evenly.
- Top with a little more cheddar and mozzarella cheese, saving some cheese to sprinkle on top at the end.
- Cover the casserole with foil and bake at 350°F (175°C) for about 20-25 minutes, or until it’s heated through and the cheese starts to melt.
5. Add the Bacon and Final Bake:
- Remove the casserole from the oven, then sprinkle the top with the cooked bacon bits and the remaining cheese.
- Return to the oven and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with extra scallions or parsley if desired.
Q&A:
Q: Can I use russet potatoes instead of red potatoes?
A: Absolutely! Russet potatoes will work just fine in this casserole. They may be a little starchier and fluffier than red potatoes, but they’ll still taste delicious. Red potatoes hold their shape a bit better, so it’s really a personal preference!
Q: Can I use store-bought bacon bits instead of homemade?
A: Sure! While homemade bacon bits will add that rich, smoky flavor, store-bought bits will save time and still give you that crispy bacon crunch. Just make sure to check the seasoning on the store-bought ones, as some can be saltier than homemade.
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the casserole up until the point of baking. Cover it with foil and refrigerate it for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time, as it will need to heat through.
Q: Can I make this a vegetarian dish?
A: Absolutely! You can skip the bacon or replace it with something like vegetarian bacon or crispy fried onions for a similar crunch. You could also add extra veggies like broccoli or mushrooms for a hearty vegetarian version.
Q: Can I freeze this casserole?
A: Yes! You can freeze the casserole before baking. Just assemble it, cover it tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and bake as usual. You might need a few extra minutes to warm it through.
Benefits of This Recipe:
- Comforting & Hearty:
The combination of creamy mashed potatoes, melted cheese, and crispy bacon is the ultimate comfort food. It’s rich, satisfying, and perfect for a family meal or a potluck. - Easy to Customize:
You can adjust this recipe based on what you have in the fridge. Add extra veggies, use different cheeses, or switch out the bacon for something else—this casserole is versatile! - Make-Ahead & Freezer-Friendly:
This casserole is great for meal prepping or making in advance. Just assemble it ahead of time and bake when you’re ready. It also freezes well, making it a great dish to stock up on. - Kid-Friendly:
The combination of potatoes, cheese, and bacon is always a hit with kids. Plus, it’s easy to eat and not too messy, making it perfect for little hands.
Pro Tips:
- For Extra Creaminess: Add a little cream cheese or butter to the mashed potatoes before baking for an even richer texture.
- Crispy Bacon Tip: If you want to make your bacon bits extra crispy, cook them over medium-low heat and give them plenty of time to render their fat. This ensures that they’ll be crunchy rather than chewy.
- Add Some Spice: If you like a little heat, add a small amount of jalapeños or hot sauce to the mashed potato mixture for a kick.
Conclusion:
This Twice Baked Potato Casserole is a winner in every way! It’s creamy, cheesy, and loaded with crispy bacon bits—everything you love about baked potatoes, but in a casserole form. Whether you’re serving it as a side dish or as the main event, it’s sure to be a hit at the dinner table.
What do you think? Will you try making this again with any variations? Let me know how it turns out! 🥔🧀