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!
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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!
Ingredients
- 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
- Bacon
- Salted Butter
- Sour Cream
- Whole Milk
- Cheddar Cheese- Shredded from a block at home for best results
- Seasoned Salt
- Salt/Pepper
- 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.
Make-Ahead Method
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.
Storing Leftovers
- 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
Ingredients
- 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
Instructions
- Preheat the oven to 400° F.
- 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, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.
- Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)
- Transfer to a lightly greased 9 x 13 baking dish.
- Top with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Notes
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 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. Garnish with green onions just before serving.Nutrition
Source: The Food Network
Hi, I plan to make this for thanksgiving dinner and I was wondering can I use instant potatoes instead of russet?
I wouldn’t recommend it but I’ve had one reader who did it and liked it! I think it would be thin and overly salted.
Looks delicious! Can I make ahead and freeze entire casserole before baking?
Hi Kathleen! I’ll cut and paste the make ahead method from my blog…. “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 minutes.”
Hello. Could I prepared this recipe two days ahead of time with out baking it, store it in the refrigerator, and then follow the Crockpot instructions on the day of? I would like it to be pretty much ready to serve in a Crockpot on Thanksgiving Day when oven space is limited. This sounds like a great recipe.
Hi Morgan! Baking it ahead of time and reheating in the Crock Pot over low heat on Thanksgiving should be just fine!
So love all your recipes!!!
This was a hit with my family, just like all of your recipes!!
Hey Cindy! Thank you so much, I really appreciate that- you are the best! 🙂
Thank You so much will try. Carol
Hi! I want to make this for thanksgiving. Can I just freeze the entire 9×13 dish after I make it? Do I have to break it up into portion sizes? Just trying to make this a bit easier. If I make it as instructed from start to finish and I keep it in the 9×13 dish, can I then cook completely and pop in the freezer? If so, do I just pop in the oven again to reheat?
Hi Nikki! Since this is for Thanksgiving I would recommend that you make it 2 days ahead of time and refrigerate it before baking it on Thanksgiving if possible. That’s a definite safe bet. I worry about the dairy separating, (between the sour cream, milk, and the cheese, there is a decent amount of it), and I don’t know that the entire casserole as a whole will be the same if you make it this far ahead and freeze it. If you do try it, then I would freeze it and remove it from the freezer 1-2 days ahead of time to let it completely thaw before you bake it.
Can I do it without sour cream? I don’t have any..
Hi Julia! You can, but they won’t be as creamy. If you happen to have cream of half and half I would use that instead of milk to try to add some additional creaminess.
Has anyone tried the crockpot Method?
How many calories tho
Hi Alexis! My bad, I never calculated the nutrition facts on this one! This serves 10 people and has approximately 317 calories per serving.
when you say season salt what kind of season salt are you using?
I use Morton “season all” seasoned salt! Lawry’s is a good brand too. Right where the spices are. 🙌🏻