Casseroles are a convenient and delicious meal you can whip up even on a busy weekday. We love them because all you need to do is layer the ingredients and let the oven do its magic. You also love the casseroles for their speedy cooking time but might be tired of the same old flavors. If you lack inspiration for new flavors, we have you covered.
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The twice-baked potato casserole is a hearty meal pairing tender roasted potatoes and crunchy bacon smothered in creamy, gooey melted cheese. Everyone loves potatoes, bacon, and cheese, so the casserole is a real hit and a true crowd-pleaser. Despite making it for a family lunch, don’t hesitate to serve it as a tasty side dish for gatherings.
Enough talking; let’s get to cooking!
What makes this recipe so unique?
The casserole is made with baked Yukon gold potatoes, which end up being tender and flavorful. We add a layer of melted mozzarella and cheddar for that cheesy texture. To enhance the recipe, add crunchy, crispy bacon cooked to perfection. The casserole is baked to let the flavors meld, creating a satisfying meal for the whole family.
What to serve it with?
The twice-baked potato casserole is a carb-rich meal that can be an excellent side dish or a satisfying main meal. It already has bacon, but you can serve it with grilled chicken if desired. For a lighter meal, opt for steamed vegetables. Or try a crunchy salad tossed in a creamy and zesty dressing.
Can I make it ahead of time?
You can make the casserole a few hours ahead and reheat it whenever you’re ready to serve. But you can also serve it cold, as the cheese will set, and you can get clean-cut slices.
Ingredients
- Yukon Gold potatoes baked
- Kosher salt
- Ground black pepper
- Bacon cooked and chopped
- Sour cream
- Mozzarella Cheese
- Sharp Cheddar Cheese
- Green onions
- Squeeze bottle
How to make Twice Baked Potatoes
Step 1. Preheat the oven to 350 degrees F. Spray a 9X13 casserole dish with nonstick cooking spray. Chop your Yukon gold potatoes into bite-sized chunks and divide them into two parts. Place half on the bottom of the greased casserole dish. Season with salt and pepper to taste.
Step 2. Add half of the cooked and chopped bacon over the baked potatoes in the casserole dish. Transfer the sour cream into a squeeze bottle. Then, drizzle some sour cream over the content in the casserole dish.
Step 3. Add one cup of mozzarella and one cup of cheddar over the bacon in the baking dish.
Step 4. Repeat the process for the second layer. Finish with sprinkled cheese on top and chopped green onions.
Step 5. Bake covered in the oven for 30 minutes or until the cheese is melted and bubbly. Serve and enjoy!
Twice Baked Potatoes
This casserole is made with baked Yukon gold potatoes, which end up being tender and flavorful. We add a layer of melted mozzarella and cheddar for that cheesy texture. To enhance the recipe, add crunchy, crispy bacon cooked to perfection. The casserole is baked to let the flavors meld, creating a satisfying meal for the whole family.
Ingredients
- 5 LBS of Yukon Gold potatoes baked
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 LBS thick-cut bacon cooked and chopped
- 2 C sour cream
- 2 C Mozzarella Cheese shredded
- 2 C Sharp Cheddar Cheese shredded
- 4 Green onions chopped
- 1 Squeeze bottle
Instructions
- Preheat the oven to 350 degrees F. Spray a 9X13 casserole dish with nonstick cooking spray. Chop your Yukon gold potatoes into bite-sized chunks and divide them into two parts. Place half on the bottom of the greased casserole dish. Season with salt and pepper to taste.
- Add half of the cooked and chopped bacon over the baked potatoes in the casserole dish. Transfer the sour cream into a squeeze bottle. Then, drizzle some sour cream over the content in the casserole dish.
- Add one cup of mozzarella and one cup of cheddar over the bacon in the baking dish.
- Repeat the process for the second layer. Finish with sprinkled cheese on top and chopped green onions.
- Bake covered in the oven for 30 minutes or until the cheese is melted and bubbly. Serve and enjoy!
- Category: Main
- Method: Oven Baked
- Cuisine: American
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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