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Hey there, friends!
Are you craving some comfort food? I’ve got a delicious treat for you today!
Let me introduce you to my twice baked potato casserole.
It’s creamy, cheesy, and packed with all the flavors you love.
Perfect for a cozy dinner or a fun potluck dish.
Trust me, this will be a hit with everyone! Let’s dive into this tasty recipe!
Possible Ingredient Alternatives
For bacon, turkey bacon or tempeh bacon can be used as healthier alternatives with lower fat content. These options maintain a smoky flavor while accommodating those who avoid pork. Adjust cooking time as needed, as these substitutes may cook faster than traditional bacon.
Russet potatoes can be replaced with sweet potatoes or cauliflower for a lower-carb option. Sweet potatoes offer added nutrients and a slightly sweet flavor, while cauliflower provides a lighter, vegetable-based alternative. Cooking times may vary, so monitor closely for doneness.
Full-fat milk can be substituted with unsweetened almond milk or coconut milk for a dairy-free version. These plant-based alternatives provide creaminess without significantly altering the flavor. Use the same amount as called for in the recipe, but be aware that the final texture may be slightly different.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 80-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4500-5000
- Protein: 80-100 g
- Fat: 350-400 g
- Carbohydrates: 450-500 g
Ingredients
- 8 ounces bacon
- 8 medium russet potatoes (approximately 6 pounds)
- 3 tablespoons canola oil
- 2 sticks of salted butter (softened and cubed)
- 1 cup sour cream
- 1 cup full-fat milk
- 1 cup shredded cheddar cheese (extra for sprinkling)
- 2 teaspoons seasoned salt
- 3 green onions (chopped)
- Salt and pepper to taste
Step 1: Prepare Ingredients and Preheat Oven
Start by preheating your oven to 400°F.
Take out the butter, sour cream, and milk, and set them aside to reach room temperature.
This will help them combine more smoothly with the potatoes later on.
Step 2: Bake the Potatoes
Scrub the potatoes clean to remove any dirt, then wipe them dry.
Rub them with canola oil to help them crisp while baking.
Place the potatoes on a baking sheet and bake for 40 minutes, or until they can be easily pierced with a knife.
Step 3: Cook the Bacon
While the potatoes are baking, slowly cook the bacon in a large pan over low heat.
As the edges of the bacon start to curl, use tongs to flip them over periodically until they’re evenly cooked.
Once done, place the bacon on a paper towel-lined plate to cool and allow excess grease to be absorbed.
Step 4: Prepare the Potatoes and Combine Ingredients
After the potatoes are out of the oven, lower the oven temperature to 350°F.
Keep the skins on two of the potatoes, but peel and discard the skins from the rest.
Cut each potato into thirds and place them into a large mixing bowl.
Crumble the cooled bacon, reserving some for the casserole topping, and add the rest to the bowl along with butter, sour cream, grated cheese, seasoned salt, and salt and pepper.
Give the mixture a rough mash.
Step 5: Achieve Desired Potato Consistency
Gradually add milk to the mashed potato mixture, mashing in between additions until you reach your desired consistency.
Adding the milk slowly allows you to control the texture of the potatoes more effectively.
Typically, all the milk will be used.
Step 6: Assemble and Bake Casserole
Transfer the potato mixture to a lightly greased 9 x 13 baking dish.
Sprinkle the reserved crumbled bacon and additional shredded cheese on top.
Bake the casserole uncovered for 20-25 minutes, until heated through and the cheese has melted.
Step 7: Finish and Serve
Once baked, remove the casserole from the oven and top with sliced green onions for a fresh burst of flavor.
Serve immediately and enjoy your delicious potato casserole!
