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!
Love Pioneer Woman Recipes? Try her Meatloaf Recipe next!
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.
Try These Next
- Green Bean Casserole
- Corn Casserole
- Sausage Stuffing
- Buttermilk Biscuits
- Blackberry Cobbler
- Baked Mac and Cheese
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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
This recipe is perfect. The ultimate potato side dish. Yum!
Great to hear that Kolene, I’m so happy that you love it as much as I do! 🙂
This twice baked casserole came out soooooo good. I used parmesan and mozzarella cheese since I did not have cheddar cheese on hand. Game changer. Definitely a keeper.
I’m so happy to hear that Colleen!😃 This is one of my favorite side dishes. It’s great anytime of the year whether its alongside bbq in the summer, or a family dinner in the middle of winter! Thanks so much for taking the time to leave a review!
Made this for our sons ombine birthday dinner yesterday.It was a big hit didn’t have very much leftover delicious will definately be making this again!!
I’m so happy this was a hit for your sons birthdays!😃 Thanks so much for the review!
I just reread the recipe and found the answer to my question! Thank you!
Glad you found it Janet, this is a perfect recipe for Easter, ENJOY!! 🙂
I’m making these for our Easter dinner.Do I need to peel the potatoes or leave the peeling on?
Making these now. Question about the potatoes after they cook. Should they be chunky after baking the potatoes or be done without chunks?
Hi Karen, they should be done without chunks.
I made this as a side with chicken and the first thing my husband said was “I like this better than the twice baked potato style.” He doesn’t like to play with his food to get at it, so I told him I’ll make this from now on instead of an individual twice baked potato. We get two full dinners for us out of this recipe so next I’m serving it next with a roasted pork loin or trout, whichever I do first. Thanks for a wonderful potato side dish. Next time we are having company this is being made. I’ll make sure to have copies of the recipe ready!!!
Hey Ruthie! I am so happy to hear that you loved this casserole! I remember having it for the first time when my mom made it with a roast pork and I haven’t been able to stop making it since! I’m glad to hear you’ll be doing the same, thank you so much for the review! -Stephanie
Made this for two of our Christmas Party’s it was a huge hit everyone asking for the recipe.
I’m so happy to hear that!😃 Definitely a great holiday party dish. We usually make this as a side for Thanksgiving or Christmas. Thanks so much for the review!😍
Can I use buttermilk instead of the regular milk?
Hi Tina, I know that people use buttermilk in mashed potatoes sometimes so I think that this would be okay, although I haven’t tried it myself!
Absolutely loved this side dish. I used to make Twice Baked potatoes for my daughter. But so time consuming. This is an excellent alternative. Delicious.
I’m so glad you liked it Linda! I totally agree, this is definitely a quick alternative that is delicious!😀