Description
This Easy Twice Baked Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes mixed with crispy bacon, sharp cheddar, and rich Gruyere cheese. Perfect as a satisfying side or even a main course, this casserole combines the best flavors of baked potatoes with a cheesy, savory twist, baked to golden perfection.
Ingredients
Scale
POTATOES
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
FILLING
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Prep Oven and Potatoes: Preheat your oven to 400 degrees F and line a baking sheet with foil. Prick each potato a few times with a fork, then drizzle with olive oil and rub to coat evenly.
- Bake Potatoes: Place the potatoes on the baking sheet and bake for about 60 minutes until they are tender when pierced with a fork. While baking, proceed to cook the bacon.
- Cook Bacon: In a large Dutch oven over medium heat, cook the chopped bacon pieces until crisp and fat is rendered. Remove bacon using a slotted spoon onto paper towels. Reserve 1/4 cup of bacon for topping; the rest will go into the casserole filling.
- Prepare Potatoes: Reduce oven temperature to 350 degrees F. Remove potatoes from oven and, while still warm, leave the skins on half the potatoes and peel the others. Cut all potatoes in half and then slice into cubes.
- Mash Potatoes and Make Filling: In a large bowl, combine cubed potatoes (including skins where left on), butter, sour cream, warm milk, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding extra milk if needed. Stir in green onions, reserved bacon (except topping), 3/4 cup cheddar, and Gruyere cheese. Adjust seasoning to taste.
- Assemble Casserole: Lightly grease a 9 x 13 inch baking dish. Spread the potato mixture evenly, then top with the remaining 3/4 cup cheddar cheese.
- Bake Casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and golden. Remove from oven and sprinkle with the reserved bacon topping. Garnish with additional green onions and fresh parsley if desired before serving.
Notes
- Butter Substitution: You may substitute 4 tablespoons of butter with additional milk if a lighter version is preferred.
- Make Ahead: Prepare the casserole through the baking step, cover tightly with foil and refrigerate. When ready to serve, bake covered for 15 minutes, then uncovered for 20-25 minutes until heated through and cheese is melted.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The texture may be less creamy, but flavor remains delicious.
- Reheating: Cover and bake leftovers for 15 minutes, then uncover and bake an additional 20-25 minutes until fully warmed.
- Servings: This recipe serves 8 to 10 people.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
