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Pioneer Woman Twice Baked Potato Casserole

Twice baked potato casserole combines tender russet potatoes, sour cream, bacon, and sharp cheddar in a creamy, mostly smooth filling. Baked in a 9x13-inch dish until heated through and the cheese is melted, it’s finished with sliced green onions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
resting 5 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb russet potatoes
  • 8 bacon slices
  • 6 tbsp butter divided
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup sharp cheddar cheese shredded, divided
  • 4 green onions thinly sliced and divided

Equipment

  • 1 skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then pierce each several times with a fork.
  3. Bake the potatoes directly on the oven rack for 55 to 70 minutes, until the centers are very tender.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  5. Drain and crumble the bacon.
  6. Reduce the oven to 350°F.
  7. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  8. Cut the potatoes in half and scoop the flesh into a large bowl.
  9. Melt the remaining 5 tablespoons butter.
  10. Add the melted butter, sour cream, whole milk, kosher salt, and black pepper to the potatoes, then mash until mostly smooth.
  11. Fold in 1 1/2 cups of the shredded sharp cheddar, half of the crumbled bacon, and 2 of the sliced green onions.
  12. Spread the mixture in the prepared baking dish.
  13. Top with the remaining cheddar and bacon.
  14. Bake for 25 to 30 minutes, until heated through and the cheese is melted.
  15. Sprinkle with the remaining green onions and let rest for 5 minutes before serving.

Notes

For the creamiest texture, make sure the potato centers are very tender before scooping. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften after thawing. Reduced-fat sour cream can be used as a lighter swap.