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Twice Baked Potato Casserole is a comfort food classic that never fails to impress. Imagine fluffy potatoes mixed with creamy sour cream, melty cheddar cheese, and crispy bacon. This dish is perfect for gatherings or a cozy family dinner. It's easy to make, yet feels indulgent and special. Let's dive into this delicious recipe that will have everyone asking for seconds.
The name of the recipe: Twice Baked Potato Casserole Recipe
Ingredients:
- 6 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup melted butter
- 2 cups shredded cheddar cheese
- 6 slices cooked and crumbled bacon
- 2 tbsp chopped chives
- to taste salt
- to taste pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Wash and scrub the potatoes. Pierce them with a fork and bake for 1 hour or until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out the insides into a large mixing bowl.
- Mix in sour cream, milk, melted butter, 1 cup of cheddar cheese, bacon, chives, salt, and pepper. Mash until well combined.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Garnish with extra chives and serve hot.
Essential Ingredients for This Dish
Read more: Loaded Baked Potato Casserole Recipe
What you will need to make twice baked potato casserole
Russet potatoes: These form the base, providing a hearty, starchy foundation that holds up well to baking and mashing.
Sour cream: Adds creaminess and tang, balancing the richness of the cheese and butter.
Milk: Helps achieve a smooth, creamy texture, making the potatoes easier to mash and mix.
Melted butter: Infuses the dish with rich flavor and helps create a velvety consistency.
Shredded cheddar cheese: Provides a sharp, savory taste and a gooey, melty topping.
Cooked and crumbled bacon: Adds a smoky, salty crunch that complements the creamy potatoes.
Chopped chives: Brings a fresh, mild onion flavor, adding color and a bit of bite.
Necessary Tools and Instruments
What tools/instruments will be needed to make Twice Baked Potato Casserole Recipe
- Oven: Essential for baking potatoes until tender and later melting cheese on top.
- Fork: Used to pierce potatoes before baking, allowing steam to escape.
- Mixing bowl: Needed for combining potato insides with other ingredients.
- Potato masher: Helps achieve a smooth, creamy texture when mashing potatoes.
- Baking dish: Holds the mashed potato mixture for the final bake.
- Knife: Necessary for cutting baked potatoes in half and chopping chives.
Twice Baked Potato Casserole
Ingredients:
Main Ingredients
- 6 large Russet Potatoes
- 1 cup Sour Cream
- 1/2 cup Milk
- 1/2 cup Butter melted
- 2 cups Cheddar Cheese shredded
- 6 slices Bacon cooked and crumbled
- 2 tbsp Chives chopped
- to taste Salt
- to taste Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Wash and scrub the potatoes. Pierce them with a fork and bake for 1 hour or until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out the insides into a large mixing bowl.
- Mix in sour cream, milk, melted butter, 1 cup of cheddar cheese, bacon, chives, salt, and pepper. Mash until well combined.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Garnish with extra chives and serve hot.
Notes:
Read more: Baked Frittata Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Bake potatoes: Follow steps 1-3 of the recipe.
- Prepare mixture: Complete step 4.
- Store: Place the mixture in an airtight container.
- Refrigerate: Keep for up to 2 days.
Freezing Instructions
- Prepare mixture: Follow steps 1-4 of the recipe.
- Cool: Let the mixture cool completely.
- Package: Transfer to a freezer-safe container.
- Freeze: Store for up to 3 months.
- Thaw: Move to the fridge overnight before baking.
- Bake: Follow steps 5-7 of the recipe.
For an extra creamy texture, try adding a dollop of cream cheese to the potato mixture before baking.
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