Decadent Twice Baked Potato Casserole for Cozy Nights
This Twice Baked Potato Casserole is a comforting dish that combines russet potatoes, crispy bacon, and sharp cheddar cheese for a warm, crowd-pleasing meal.
Equipment
- Large mixing bowl
- Baking sheet
- - Potato masher
- - Large skillet
- 13x9-inch baking dish
Ingredients
For the Potatoes
- 6 large russet baking potatoes these spuds provide the perfect starchy base for a hearty casserole.
- 1 Tbsp vegetable oil coats the potatoes for a crisp, seasoned skin.
- 2 tsp kosher salt enhances flavor and brings out the potato's natural sweetness.
- 1 tsp cracked black pepper adds a touch of warmth and depth.
For the Filling
- 12 oz bacon crispy bacon brings a smoky richness to every bite.
- 1 (8 oz) container sour cream contributes a creamy tang that perfectly complements the potatoes.
- 1 cup half and half or heavy cream ensures a luscious, velvety consistency in the casserole.
- 1/2 cup salted butter, melted adds richness and a bit of indulgence.
- 3 Tbsp sliced butter for dotting the top, provides a golden, buttery crust when baked.
Cheesy Goodness
- 3 cups shredded sharp cheddar cheese brings a melty, gooey texture and tangy flavor to the dish.
- 1 (1.0 oz) packet dry Ranch salad dressing mix infuses the casserole with zesty ranch flavors.
Seasoning Essentials
- 1 1/2 tsp garlic salt delivers savory and aromatic notes to the mixture.
- 1 tsp granulated garlic intensifies the garlic flavor without overpowering.
- 1 tsp onion powder adds a subtle sweetness and umami depth to the dish.
- 1 tsp cracked black pepper a second sprinkle for an added kick.
Fresh Garnish
- 1 small bunch green onions provides a fresh burst of flavor and color.
- snipped chives or additional green onions perfect for garnishing and elevating the dish’s presentation.
Instructions
Preparation
- Preheat the oven to 450°F. Scrub the russet potatoes under cool water. Rub with vegetable oil, then sprinkle kosher salt and black pepper.
- Bake the potatoes by piercing each with a knife, then placing them on a sheet pan. Bake for 60-75 minutes, or until tender. Reduce the oven temperature to 350°F.
- Cook the bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels. Chop or crumble the bacon and set aside.
- Mash the baked potatoes by cutting them in half lengthwise and placing them into a mixing bowl. Mash until chunky.
- Mix in sour cream, half and half, 1/2 cup melted butter, ranch seasoning, garlic salt, granulated garlic, onion powder, and black pepper. Stir until well combined.
- Fold in chopped bacon, 2 cups of cheddar cheese, and sliced green onions. Reserve some bacon for garnish.
- Spray a 13x9-inch baking dish with cooking spray. Pour the potato mixture into the dish, top with remaining 1 cup of cheese and 3 tablespoons of butter.
- Bake at 350°F for 35-45 minutes, or until top is golden and bubbly.
- Garnish with reserved bacon and sprinkle with chives. Slice and serve warm.
Notes
Serve with a side salad for a complete meal.