Twice baked potato casserole is a delightful dish that combines the creamy goodness of mashed potatoes with the crispy texture of a baked casserole. Loaded with cheese, bacon, and sour cream, this comforting meal is sure to please everyone at the table. Perfect for potlucks or a cozy family dinner, this recipe will become a staple in your kitchen!
Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– 1/2 cup milk
– 1/2 cup butter, melted
– 1 cup shredded cheddar cheese
– 1/2 cup cooked bacon, crumbled
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– 1 cup additional cheese for topping
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, with a cooking time of about 1 hour.
Nutritional Value
For one serving (1/6 of the casserole):
– Calories: 350
– Protein: 10g
– Carbohydrates: 45g
– Fat: 15g
– Fiber: 3g
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Wash and pierce the potatoes with a fork.
3. Bake the potatoes directly on the oven rack for about 45 minutes, or until tender.
4. Once cool, slice the potatoes in half lengthwise and scoop out the insides into a mixing bowl.
5. Mash the potato insides with butter, sour cream, milk, and season with salt and pepper.
6. Stir in half of the cheddar cheese, bacon, and green onions.
7. Spoon the mixture back into the potato skins.
8. Top with remaining cheese.
9. Place the filled potatoes on a baking dish and bake for an additional 15-20 minutes.
10. Remove from the oven and let cool for a few minutes before serving.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a healthier option, or use turkey bacon instead of regular bacon for a lighter version. Additionally, feel free to add vegetables like broccoli or spinach for extra nutrition.
Serving and Pairings
This casserole pairs wonderfully with a fresh green salad or steamed vegetables. It can also be served alongside grilled meats or as a hearty side for holiday meals.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F until warmed through, or microwave individual portions. This casserole can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
– Don’t overcook the potatoes; they should be tender but not mushy.
– Ensure to season your potato mixture well for maximum flavor.
– Avoid using low-fat cheese as it may not melt properly.
– Make sure to mix the ingredients gently to keep some texture.
– Allow the casserole to cool slightly before serving to enhance flavor.
Helpful Tips
– Use a hand mixer for smoother mashed potatoes.
– Experiment with different cheese blends for varied flavors.
– Add jalapeños for a spicy kick.
– For a gourmet touch, incorporate truffle oil.
FAQs
Can I prepare this casserole in advance?
Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it just before serving.
Is it possible to make this dish vegetarian?
Absolutely! Just omit the bacon and use vegetable broth for added flavor in the mash.
What type of potatoes work best?
Russet potatoes are ideal for this recipe due to their starchy texture, which makes for creamy mashed potatoes.
Can I add vegetables to the casserole?
Yes! Chopped broccoli, bell peppers, or spinach can be mixed into the potato filling for added nutrition and flavor.
How do I know when the casserole is done?
The casserole is ready when the cheese is bubbly and golden brown, and the filling is heated throughout.
Conclusion
Twice baked potato casserole is a delicious comfort food that brings warmth to any meal. With its creamy filling and crispy topping, this dish is both satisfying and versatile. Whether enjoyed on its own or as a side, it’s sure to become a favorite in your culinary repertoire.
Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter melted
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon crumbled
- 1/4 cup green onions chopped
- Salt and pepper to taste
- 1 cup additional cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake the potatoes directly on the oven rack for about 45 minutes, or until tender.
- Once cool, slice the potatoes in half lengthwise and scoop out the insides into a mixing bowl.
- Mash the potato insides with butter, sour cream, milk, and season with salt and pepper.
- Stir in half of the cheddar cheese, bacon, and green onions.
- Spoon the mixture back into the potato skins.
- Top with remaining cheese.
- Place the filled potatoes on a baking dish and bake for an additional 15-20 minutes.
- Remove from the oven and let cool for a few minutes before serving.
Nutrition
