Can I use different types of potatoes besides Russet?

Yes, while Russet potatoes are ideal for their fluffy texture when baked, you can also use Idaho potatoes which are very similar. Yukon Gold potatoes can work too, but they will result in a slightly creamier, less fluffy casserole texture, as they are a bit waxier. Avoid red or new potatoes, as their waxy texture isn't suitable for this mashed-style casserole.

Can I make this casserole ahead of time and bake it later?

Absolutely! Twice Baked Potato Casserole is an excellent make-ahead dish. You can assemble the entire casserole (up to the point before adding the final green onion garnish) up to 24 hours in advance . Cover it tightly with aluminum foil and refrigerate. When ready to bake, place it directly into your preheated oven (no need to thaw), but you will likely need to increase the covered baking time by 10-15 minutes, as it will be going into the oven cold.

How do I ensure the bacon in the topping gets crispy?

To ensure the bacon in the topping of your Twice Baked Potato Casserole gets crispy: Cook bacon very crispy initially: Make sure both batches of bacon are cooked until extra crisp before chopping. Wire rack during baking: The casserole doesn't bake on a wire rack, but ensure the bacon on top isn't buried in cheese. Uncovered baking: The final 10 minutes of uncovered baking at 350°F (175°C) is crucial for the bacon and cheese on top to brown and crisp up. If it's not crispy enough, you can even switch to the broiler for 1-2 minutes (watching very carefully!) at the very end.

Can I use pre-shredded cheese?

Yes, you can use pre-shredded cheese for convenience in your Twice Baked Potato Casserole . However, for the absolute best melt and creamiest texture, freshly shredding your own cheese is recommended. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.

What other mix-ins or additions would be good?

Twice Baked Potato Casserole is incredibly customizable! Here are some other delicious ideas for mix-ins (about ½ to 1 cup each, cooked if needed): Steamed broccoli florets Sautéed mushrooms Caramelized onions Diced ham or cooked crumbled sausage Roasted red peppers (diced) A pinch of garlic powder or onion powder in the potato mixture A dash of hot sauce for a subtle kick Always adjust seasoning to taste after adding new ingredients.

Twice Baked Potato Casserole: 7 Incredible Steps for Perfect Comfort!

Twice Baked Potato Casserole: Your Ultimate Comfort Food Dream!

Author: Alyssa
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Low Salt

Description

This Twice Baked Potato Casserole is a comforting, cheesy, and creamy side dish loaded with crispy bacon, sharp cheddar, and green onions. It’s the perfect crowd-pleaser for holidays, potlucks, or cozy family dinners.

Ingredients

Scale

8 medium-sized potatoes, scrubbed and dried
2 tablespoons olive oil
1 tablespoon kosher salt or sea salt
½ pound bacon, cooked and chopped
6 ounces sharp cheddar cheese, shredded
¾ cup mayonnaise
¾ cup sour cream
4 green onions, sliced
Salt and pepper to taste
Topping:
¼ pound bacon, cooked and chopped
2 ounces sharp cheddar cheese, shredded
2 green onions, sliced

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Instructions

Preheat oven to 400°F. Rub the potatoes with olive oil and salt, then place them on a baking sheet.
Bake for 45 to 60 minutes, flipping halfway through, until tender when pierced with a fork. Let cool for 15 minutes.
Reduce oven temperature to 350°F. Lightly grease a 9-inch square or 9 x 13-inch baking dish and set aside.
Cut the baked potatoes into bite-sized pieces and place in a large mixing bowl. It’s okay if some pieces fall apart.
Stir in the mayonnaise and sour cream until well combined.
Add the shredded cheese, chopped bacon, and sliced green onions. Stir gently to combine.
Transfer the mixture into the prepared baking dish. Top with the additional shredded cheese and bacon.
Cover the dish with foil and bake for 30 minutes. Remove foil for the last 10 minutes to lightly brown the top.
Garnish with sliced green onions and serve warm.

Notes

You can prepare the casserole a day ahead and refrigerate before baking.
Use leftover baked potatoes for a quicker prep.
Try adding jalapeños or hot sauce for a spicy kick.
Swap mayonnaise with Greek yogurt for a lighter version.
Use pre-cooked bacon bits for added convenience.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 2 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 45 mg