Twice Baked Potato Casserole is a super easy and tasty dish that consists of soft and creamy mashed potatoes, topped with cheese, bacon pieces and any other garnish you prefer, then baked to a crispy perfection!

I know very few people who can honestly say that they don’t love potatoes so if you’re looking for a new way to serve up some mash then look no further than this recipe! It’ll pair well with almost anything and is guaranteed to be hit during the week, as a side dish to a relaxed bring and share or as a convenient freezer meal.

RECIPE TIPS

If you enjoy additional garnish on your potato casserole then consider topping it with some chopped green onions in addition to the crispy bacon and cheese. You can also include other ingredients in the casserole mixture such as shredded chicken!

Make this Twice Baked Potato Casserole 1-2 days before by following steps 1-4, placing the potato mixture into the baking dish, and covering to store in the refrigerator. When ready to serve, continue with steps 5-6 above.

You can boil your potatoes instead of baking them as directed in step 1 above. If you opt to boil your potatoes, wash, peel and chop them into large chunks and boil for approximately 15 minutes until tender. Then drain well and mash as directed in my recipe.

How to Make Twice Baked Potato Casserole

Preheat oven to 400 degrees. Clean potatoes and use a fork to poke a few holes around the outside of each potato. Bake in the oven for one hour, until cooked through.
Remove the potatoes from the oven and allow to cool enough to touch. Slice each potato in half and remove the cooked potato from the inside and place it in a large bowl.
Add the heavy cream, butter, sour cream, salt, pepper, and parsley to the bowl. Stir or mix with a hand mixer until well combined.
Add ¾ cup cheddar cheese and the chopped bacon. Reserve one tablespoon of chopped bacon for garnish, if desired. Stir until the cheese and bacon are mixed with the other ingredients.
Spread the potato mixture in a casserole dish and top with remaining cheese and bacon.
Return to the oven to cook for 20 to 30 minutes, until cheese on top is melted.

WHAT KINDS OF POTATO WORK BEST IN THIS CASSEROLE RECIPE?

I’ve used Russet potatoes because they are higher in starch content and absorb less moisture which is typical for any potato with a higher starch content. Russet potatoes (also commonly referred to as baking potatoes) will provide you with a fluffy potato casserole that crisps well on the outer edges, perfect for getting that delicious crisp top layer of the casserole together with the cheese.

That said, if you have other potatoes on hand that are also higher in starch content then go ahead and use them. The key is to never overwork high starch potatoes as you activate the gluten and they can easily become quite gluey instead of fluffy.

HOW SHOULD I STORE TWICE BAKED POTATO CASSEROLE?

You can refrigerate your baked casserole once completely cool for up to 5 days. Either keep it in the casserole dish, tightly wrapped in plastic wrap or covered in aluminum foil, or place any leftovers in an airtight container.

Freezing baked potato casserole is also an excellent storage option, particularly if you are making this dish ahead of time. Once completely cooled, wrap the casserole dish tightly in plastic wrap and then again with aluminium foil and store in the freezer for up to 2-3 weeks. Thaw overnight in the refrigerator prior to reheating.

To reheat in both instances above, place your potato casserole into a preheated oven and allow it to bake for about 30 minutes at 350℉ which will now give you a “thrice baked potato casserole”! If you are worried about the cheese burning you can always cover the casserole dish with aluminium foil for the first 15 minutes and then uncover it for the remaining time.

SHOULD I BE COVERING MY BAKING PAN WITH FOIL?

Some recipes do suggest covering your chicken breasts with foil while baking them as a means of keeping them as moist and tender as possible.

Other recipes using breasts with skin on also direct you to cover them for a length of time and then bake uncovered for the remaining time to crisp up the skin.

Since this recipe calls for skinless breasts, I don’t need to worry about crisping any skin. The marinade does a great job on its own, keeping the breasts moist and tender so you can save yourself a little foil when following my recipe!

Other Family-Size Casserole Recipes

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