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This creamy cheesy Twice Baked Potato Casserole transforms basic baked potatoes into a comforting crowd-pleaser loaded with crispy bacon, sharp cheddar, Monterey Jack cheese, and fresh scallions. Whether finished in your oven or kept warm in a slow cooker for gatherings, this elevated potato dish delivers restaurant-quality flavor from your home kitchen.
I first created this recipe when hosting a holiday gathering where I needed something substantial but didn't have time to stuff individual potato skins. The casserole version was such a hit that it's now requested at every family function, especially by my potato-loving nephew who claims it's better than any restaurant version.
Ingredients
- Russet or gold potatoes: medium to large size for their fluffy texture when baked and mashed
- Unsalted butter: adds richness and allows you to control the salt level
- Sour cream: creates tanginess and creamy texture throughout
- Whole or 2% milk: helps achieve the perfect consistency
- Onion powder: infuses gentle onion flavor without raw pieces
- Garlic powder: adds savory depth without overpowering
- Salt: enhances all the flavors so don't skip this
- Fresh ground black pepper: provides subtle heat and complexity
- Sharp cheddar cheese: delivers bold flavor and beautiful golden melt
- Monterey Jack cheese: creates stretchy gooey texture throughout
- Bacon: cooked crispy for smoky flavor and textural contrast
- Green onions: add fresh flavor and beautiful color contrast
Step-by-Step Instructions
- Bake the Potatoes:
- Preheat your oven to 375 degrees. Thoroughly wash and dry the potatoes, then prick them several times with a fork to prevent them from exploding in the oven. Place them directly on the oven rack and bake for 45 to 60 minutes until completely fork tender. The potatoes should yield easily when pierced with no resistance.
- Peel and Prepare:
- Immediately plunge the hot baked potatoes into ice cold water. This clever trick makes the skins shrink slightly away from the flesh making them incredibly easy to peel with just your fingers. No peeler needed. Cut the hot peeled potatoes into large cubes and place them in a large bowl while still warm so they can absorb all the delicious additions.
- Mix the Filling:
- Add butter first to the hot potatoes so it melts completely. Then incorporate the sour cream, milk, seasonings, half the cheese, half the bacon, and half the scallions. Use a handheld potato masher rather than an electric mixer to prevent the potatoes from becoming gluey. Leave some small potato chunks for textural interest. The mixture should be creamy but still have some substance.
- Bake the Casserole:
- Spray a 2 quart baking dish with nonstick cooking spray and spoon in the potato mixture. Top with the remaining cheese, bacon, and green onions which will create a beautifully appetizing crust. Cover with foil to prevent the top from burning and bake for 30 minutes. Then remove the foil and continue baking another 10 minutes until the cheese is melted, bubbly and slightly golden around the edges.
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You Must Know
- Can be fully assembled a day ahead and refrigerated before final baking
- Perfect for using leftover baked potatoes from previous meals
- Much easier than traditional twice baked potatoes but with identical flavor
- Excellent vehicle for using up bits of different cheeses from your refrigerator
The secret to this casserole's incredible texture lies in how you handle the potatoes. I learned from my grandmother that mashing by hand rather than using electric tools preserves some of the potato's natural texture. She always said that potatoes deserve gentle treatment, and she was right. Every time I make this dish, I'm transported back to her kitchen where she taught me the magic of transforming humble ingredients into something extraordinary.
Make Ahead Instructions
This casserole is ideal for preparing in advance, which makes it perfect for busy holidays or entertaining. You can completely assemble the casserole up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to cook, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 10 extra minutes to the covered baking time to ensure it heats through completely.
Slow Cooker Method
For potlucks or buffet style gatherings, this casserole works beautifully in a slow cooker. After assembling the casserole, transfer it to a greased slow cooker insert instead of a baking dish. Cook on low for 2 to 3 hours or on high for 1 to 2 hours until heated through. The slow cooker method is especially convenient when oven space is limited or when you need to keep the dish warm throughout a longer serving period.
Delicious Variations
This versatile recipe welcomes creative modifications to suit your taste preferences. Try adding 1 cup of chopped ham instead of bacon for a different smoky flavor. Incorporate 1/2 cup of roasted garlic cloves instead of garlic powder for more intense flavor. Mix in 1 cup of steamed broccoli florets or roasted corn kernels for added nutrition and color. Experiment with different cheese combinations like pepper jack for heat or smoked gouda for depth. The recipe framework supports endless customization while maintaining its comfort food appeal.
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Frequently Asked Questions
- → Can you prepare this casserole in advance?
Yes, you can assemble the casserole ahead, cover it tightly, and refrigerate it for up to 24 hours. Bake it as directed when ready to serve.
- → Can this casserole be frozen?
Yes, freeze the fully assembled but unbaked dish. Thaw in the refrigerator overnight before baking as directed.
- → What’s the best way to reheat leftovers?
Reheat leftovers in the microwave at reduced power or covered in the oven at 350°F for about 30 minutes until warm.
- → Can I use different types of potatoes?
Yes, russet potatoes are ideal for their fluffiness, but Yukon Gold potatoes work well for a creamier texture.
- → What can I substitute for Monterey Jack cheese?
You can use mozzarella, Colby Jack, or even Gruyere for a similar melted texture and flavor.