This Twice Baked Potato Casserole recipe from The Pioneer Woman is loaded with creamy mashed potatoes, bacon, cheese and bites of potatoes skins. PLUS, it’s make-ahead and freezer friendly!
This recipe is everything, and I mean everything. I have always been a sucker for twice baked potatoes and making it in casserole form is just everything I need in life. Especially since you can make it two days ahead of time.
As if the convenience of making it ahead of time isn’t enough, you can easily freeze leftovers! Read on for everything you need to know about this ultimate side dish idea!
- Russet Potatoes- Starchy potatoes such as Russets or Yukon Gold are best when making mashed potato casserole. Avoid red or new potatoes as they tend to have a gluey consistency when mashed.
- Canola Oil
- Salted Butter
- Sour Cream
- Whole Milk
- Cheddar Cheese- Shredded from a block at home for best results
- Seasoned Salt
- Green Onions- to Garnish
How to Make it
- Clean the potatoes, wipe completely dry. Rub with Canola oil.
- Bake at 400° for 40 minutes.
- Take butter, sour cream, and milk out of the fridge and allow to come to room temperature.
- Cook bacon while the potatoes bake.
- Remove potatoes from oven and wait until cool enough to handle.
- Leave skins on 2 of the potatoes and peel the rest. Cut into thirds.
- Crumble the bacon. Add half of the bacon to the bowl of potatoes along with the milk, cream, butter, cheese, seasoned salt, salt and pepper. Mash until creamy.
- Place in a 9 x 13 baking dish. Top with remaining bacon and additional cheese.
- Bake at 350° for 20-25 minutes. Top with green onions and serve.
This casserole can be prepared up to two days ahead of time:
- Assemble the casserole as noted in the recipe but hold off on baking and refrigerate ready to serve.
- When you’re ready to bake, cover the top and bake for 10-15 minutes. Remove the top, and bake for 25-30 minutes.
See below for instructions on heating it in the Crock Pot:
Crock Pot Method
Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish.
Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm.
If you’re reheating it from a cold state, add an additional 1-2 hours of heating time.
-Leftovers should be stored in the refrigerator and is best if eaten within three days.
-If frozen, they are best if used within three months.
Freezing Leftover Potato Casserole
-This potato casserole is perfect for freezing as the butter, sour cream, and whole milk help hold up the consistency. If the potatoes are a little watery when reheated, adding some additional butter or sour cream will help mitigate this.
- Method #1: Freeze portion sizes in foil packets and place in a Ziploc freezer bag.
- Method #2: Use a measuring cup to scoop portion sizes onto a plate and put the entire plate in the freezer for 1-2 hours. Stack the frozen potatoes on top of one another in a freezer bag.
It’s best to use the potatoes within three months of freezing.
Reheating Frozen Potatoes
Here is how to reheat these potatoes from a frozen state:
-Oven: Wrap the frozen potatoes in foil or place in an oven-safe covered dish. Bake at 350 degrees for 20-25 minutes or so. The exact amount of time depends on the portion size.
-Microwave: Place the frozen potatoes on a microwave-safe plate or bowl and heat for about 5 minutes at half power, stirring them occasionally. The exact amount of time depends on the portion size.
-TIP: This resource provides additional information and images regarding how to freeze, store, and reheat mashed potatoes.
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The Pioneer Woman's Twice Baked Potato Casserole
- ½ pound bacon
- 8 medium russet potatoes, Equal to about 6 pounds
- 3 Tablespoons canola oil
- 2 sticks salted butter, softened and sliced into cubes.
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese, plus more for topping
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
- Remove the potatoes from the oven and decrease the heat to 350 degrees.
- Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
- Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
- Smash the potatoes with a potato masher until well-combined and creamy.
- Add the potatoes to a lightly greased 9 x 13 baking dish.
- Top the casserole with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Make-Ahead Method-This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you'll hold off on baking it until you're ready to serve it, and will need to refrigerate it until then. -When you're ready to bake it, you'll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.
Crock Pot MethodFollow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish. Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm. Garnish with green onions just before serving.
Source: The Food Network