Twice Baked Potato Casserole
This Twice Baked Potato Casserole is delicious comfort food and much easier to make than individual twice-baked potatoes! The recipe is adapted from Emeril Lagasse and was perfect for a recent dinner party.
With two types of cheddar cheese, bacon, and sour cream, this Cheesy Potato Casserole was destined to be a hit.
Why You Must Make
- As mentioned above, this potato casserole recipe is easy to make and will feed a crowd.
- It’s packed full of flavor!
- If you’re looking for a new potato dish for the holidays, this is a winner.
- Kitchen Staples – Butter, Salt, Freshly Ground Black Pepper, Egg
- Baking Potatoes – Russet or Yukon Gold, peeled and cut into chunks
- Sour Cream – Full-fat
- Heavy Cream – 36% Butterfat
- Bacon – Cook until crisp, then crumble or cut into small bits.
- Mild Cheddar – Grated
- Sharp Cheddar – Cubed. I used white cheddar.
How to Make
- This dish can be prepped and placed in the baking dish ahead of time. Store covered airtight in the refrigerator and note that you’ll need to extend the baking time since the casserole will be chilled.
- This recipe makes a 9 x 13 casserole dish and will serve at least 8. It’s easy to make half a batch for a smaller group. The photo above is a half-batch.
- I used two types of cheddar cheese, sharp and mild, but you can use any combination of cheeses you like with potatoes. I’d suggest Gruyere and a mild cheddar for another nice pairing.
- You can bake your potatoes instead of boiling them for a more mealy classic baked potato texture.
Frequently Asked Questions
If not left out at room temperature longer than 2 hours, cover the top with foil or plastic wrap so it’s airtight, and store the leftovers for 3-4 days in the refrigerator.
Since the potatoes in the casserole are cooked, the casserole will freeze well. Wrap it airtight in a couple of layers of foil to prevent freezer burn. You can defrost it overnight in the refrigerator to shorten the cooking time.
Right before serving, sprinkle the top of the casserole with minced parsley, minced chives, or sliced green onions. The pop of green is a great contrast to the melted cheese topping.
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- 5 pounds of russet or Yukon gold potatoes, peeled and cut into chunks
- 6 tablespoons butter
- ¾ cup of sour cream
- ⅜ cup of heavy cream*
- 1 ½ teaspoons salt (plus more to add to the water to cook the potatoes)
- 1 teaspoons freshly ground black pepper
- ½ pound bacon, cooked, then chopped
- ⅓ pound white Cheddar cheese, cut into small cubes
- 2 cups grated mild Cheddar cheese
- ¼ cup + 2 tablespoons sliced green onions, plus more to garnish baked casserole if desired.
- 1 egg
- Cook potatoes in well-salted water until tender. Drain well and place in a large mixing bowl.
- Preheat oven to 400°.
- Mash potatoes with the butter, heavy cream, salt, and pepper to your desired mashed potato consistency.
- Add the bacon, cubed cheddar, about half of the shredded cheddar, and green onions. Mix until combined.
- Whisk the egg and mix with the potatoes.
- Scrape the potato mixture into your casserole dish, level the top, then top with the remaining shredded cheddar.
- Decrease oven temperature to 375° and bake for about 35 minutes or until the top is golden and the cheese is melted.
- Garnish with sliced green onions to serve, if desired.
Cook potatoes in well-salted water until tender. Drain well and place in a large mixing bowl.
Amount Per Serving: Calories: 477Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 125mgSodium: 1096mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 21g
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