Description
This Easy Twice Baked Potato Casserole combines creamy mashed potatoes with crispy bacon, cheddar, and Gruyere cheese for a cheesy, comforting side dish perfect for family dinners or special occasions.
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)
- 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 Oven and Prepare Potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add the scrubbed and dried Russet potatoes to the baking sheet and prick each potato a few times with a fork. Drizzle with olive oil and rub to coat all over.
- Bake Potatoes: Bake the potatoes at 400 degrees F until fork tender, about 60 minutes. While baking, proceed to cook the bacon.
- Cook Bacon: Add the chopped bacon pieces to a large Dutch oven or skillet over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel lined plate. Reserve 1/4 cup bacon for topping the casserole; the remainder will be added to the filling.
- Prepare Potatoes for Filling: Remove the potatoes from the oven and reduce heat to 350 degrees F. While still warm, leave skins on half the potatoes and peel the others, discarding the skins. Cut each potato in half, then slice into cubes.
- Mash Potatoes: Place the cubed potatoes and half of the skins in a large mixing bowl. Add the softened butter, warm milk, sour cream, fresh parsley, salt, garlic powder, pepper, paprika, and dried dill weed. Mash until smooth and creamy. Add additional warm milk if needed to avoid dryness. Stir in the green onions, bacon reserved for casserole, 3/4 cup of cheddar cheese, and the Gruyere cheese. Adjust seasoning to taste.
- Assemble Casserole: Transfer mashed potato mixture to a lightly greased 9 x 13-inch baking dish and spread evenly. Sprinkle the remaining 3/4 cup cheddar cheese evenly over the top.
- Bake Casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly. Remove from oven and top with the reserved 1/4 cup crispy bacon. Garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter can be partially substituted with additional milk if you prefer a lighter texture.
- For make-ahead convenience, prepare the casserole up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncover and bake an additional 20-25 minutes until warmed through and cheese is melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture may be less creamy but remains delicious.
- To reheat leftovers, cover and bake for 15 minutes, then uncover and bake an additional 20-25 minutes until fully warmed.
- This recipe yields 8 to 10 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
