Description
This Easy Twice Baked Potato Casserole is a creamy, cheesy dish loaded with crispy bacon, cheddar, and Gruyere cheeses. Perfect for family dinners or holiday gatherings, this casserole combines tender baked potatoes with a rich, flavorful filling and a golden melted cheese topping.
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 (or 1 ½ teaspoons dried parsley)
- 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 cheese, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400 degrees F and line a baking sheet with foil. Prick each potato a few times with a fork, lightly drizzle with olive oil, and rub the oil over the potatoes.
- Bake potatoes: Place the potatoes on the prepared baking sheet and bake at 400 degrees F until fork tender, about 60 minutes.
- Cook bacon: While potatoes bake, heat chopped bacon in a large Dutch oven over medium heat. Cook until crispy and the fat is rendered, then remove bacon with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup of bacon for topping the casserole; the rest will go into the filling.
- Prepare potatoes for filling: Remove potatoes from oven and reduce oven temperature to 350 degrees F. While warm, leave skins on half the potatoes and peel the other half. Cut each potato in half and slice into cubes.
- Mash potatoes and mix filling: Add cubed potatoes (including the half with skins) to a large bowl. Add butter, warm milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding extra milk if needed. Stir in green onions, bacon for the filling, 3/4 cup cheddar, and Gruyere cheese. Adjust seasoning as desired.
- Assemble casserole: Transfer mashed potato mixture to a lightly greased 9 x 13 inch baking dish and spread evenly. Top with remaining 3/4 cup cheddar cheese.
- Bake casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly.
- Finish and garnish: Remove casserole from oven, sprinkle reserved bacon on top, and garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may replace 4 tablespoons of butter with additional milk to achieve desired creaminess.
- Make ahead: Prepare casserole up to baking step and cover tightly with foil. Refrigerate until ready to bake. When ready, bake covered for 15 minutes, then uncover and bake 20-25 minutes until heated through and cheese is melted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Creaminess may reduce but flavor remains.
- Reheating: Cover and bake leftovers for 15 minutes, then uncover and bake an additional 20-25 minutes until warmed through.
- Servings: This recipe yields 8 to 10 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
