The Pioneer Woman's Twice Baked Potato Casserole

Baked Potato Casserole

"Get ready for a creamy and cheesy potato heaven! The Pioneer Woman's Twice Baked Potato Casserole is the ultimate comfort food that will leave you feeling satisfied and happy. Loaded with crispy bacon, green onions, and a generous amount of cheese, this dish is perfect for any occasion. Serve it as a side dish for a family dinner or bring it to a potluck and watch it disappear in seconds. Give this recipe a try and prepare to fall in love with every delicious bite!"

"Creamy and cheesy, The Pioneer Woman's Twice Baked Potato Casserole is the ultimate comfort food!"

Simple Review

This casserole is a total crowd-pleaser and always gets rave reviews. The potatoes are creamy and buttery, while the addition of sour cream, cream cheese, and cheddar cheese gives it a rich, tangy flavor. The bacon bits add a nice salty crunch, while the green onions bring a pop of freshness. It's a great side dish for a holiday meal or a potluck, but it's also hearty enough to be a main course.

This twice oven potato casserole recipe from The Pioneer Woman is an easy side dish idea for Thanksgiving, Christmas, or any family dinner!

Help us by sharing these ideas and information so that they can be a source of inspiration for others.

The Pioneer Woman's Twice Baked Potato Casserole Recipes :

Ingredients

½ pound of bacon
1 cup whole milk
3 tablespoons canola oil
2 sticks of salted butter softened and sliced into cubes.
8 medium red potatoes
1 cup sour cream
3 green onions, sliced
1 cup grated cheddar cheese and more to garnish
Salt and pepper to taste
2 teaspoons seasoned salt

Instructions

Preheat the oven to 400 degrees.
Take out the butter, sour cream, and milk and set aside; they should not be cold when combined with the potatoes.
Rub the potatoes to clean them. Wipe them off and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced.
While the potatoes cook, slowly cook the bacon in a large skillet over low heat. When the edges start to curl, use tongs to turn them over until they are evenly cooked periodically. Set them aside on a plate lined with a paper towel to cool them when finished.
Remove the potatoes from the oven and reduce the heat to 350 degrees.
Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato in thirds and add them to a large mixing bowl.
Crumble the cooked bacon and set aside to garnish the pan. Add the rest to the mixing bowl with the butter, sour cream, milk, grated cheese, seasoned salt and salt, and pepper.
Mash the potatoes with a potato masher until they are well combined and creamy.
Add the potatoes to a greased baking dish. (Mine was 11.25 "x 7.75," but any size works.)
Top the pan with the reserved bacon and additional grated cheese.
Bake, uncovered, for 20 to 25 minutes. Garnish with sliced green onions and serve!

Recipe notes

Method of preparation
This casserole can be prepared up to two days in advance. You will prepare the entire pan as directed in the recipe, but you will hold the cooking until you are ready to serve it, and you will need to refrigerate it until then.
When you are ready to cook it, you will want to cover the top and bake for 10 to 15 minutes. Then remove the top and cook for 25 minutes.