Print

Cozy Make-Ahead Twice Baked Potato Casserole: Easy Recipe

twice baked potato casserole - featured image
Print Recipe

This make-ahead twice baked potato casserole delivers all the creamy, cheesy, bacony goodness of twice-baked potatoes without the fuss of individual servings. Perfect for holidays, potlucks, or busy weeknights, it can be assembled up to two days ahead and baked when you’re ready.

Ingredients

Scale
  • 8 medium russet potatoes (about 4 pounds or 1.8 kg)
  • 1 cup (240 ml) sour cream (full-fat recommended)
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (240 ml) whole milk (or half-and-half)
  • 2 cups (200 g) shredded sharp cheddar cheese, divided
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika (smoked paprika recommended)
  • 8 slices bacon, cooked until crispy and crumbled (about ½ cup crumbled)
  • 3 green onions, thinly sliced (plus extra for garnish)
  • For the topping: 1 cup (100 g) shredded sharp cheddar cheese (remaining from above)
  • For the topping: 4 slices bacon, cooked and crumbled (about ¼ cup)
  • For the topping: 2 tablespoons chopped fresh chives (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and prick each several times with a fork. Place directly on oven rack and bake for 50-60 minutes until tender when pierced with a fork. Let cool for about 15 minutes until cool enough to handle but still warm.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble when cool. Reserve about ¼ cup for topping.
  3. In a large mixing bowl, combine sour cream, softened butter, milk, heavy cream, salt, pepper, garlic powder, and paprika. Stir until smooth.
  4. Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop flesh into the bowl with the sour cream mixture. Discard skins (or save for another use).
  5. Using a hand mixer on low speed, beat the potato mixture until smooth and creamy (about 30 seconds). Do not overmix. If using a potato masher, mash until no large lumps remain.
  6. Fold in 1 cup of shredded cheddar cheese, the crumbled bacon (reserve ¼ cup for topping), and sliced green onions. Stir gently until evenly distributed.
  7. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or non-stick spray. Spread potato mixture evenly into the dish.
  8. Sprinkle remaining 1 cup of shredded cheddar cheese over the top, followed by reserved crumbled bacon. If using, sprinkle fresh chives on top.
  9. If baking immediately: Bake for 25-30 minutes until cheese is melted and bubbly and edges are golden brown. For a crispier top, broil for the last 2-3 minutes, watching closely.
  10. If making ahead: Cover assembled casserole tightly with foil or plastic wrap and refrigerate for up to 2 days. When ready to bake, remove from fridge while oven preheats (about 20 minutes). Bake covered with foil for 20 minutes, then uncover and bake for another 20-25 minutes until hot and bubbly (total bake time from cold: 40-45 minutes).
  11. Let casserole rest for 5-10 minutes before serving. Garnish with extra green onions or chives if desired. Serve warm.

Notes

For best texture, ensure potatoes are fully baked and still warm when mashed. Shred cheese from a block for smoother melting. Let casserole rest after baking to allow filling to set. For a vegetarian version, omit bacon and add ½ cup extra cheese or sautéed mushrooms. For dairy-free, use plant-based alternatives (texture will be slightly less creamy).

Nutrition

Keywords: twice baked potato casserole, make ahead casserole, potato casserole, comfort food, holiday side dish, potluck recipe, bacon cheddar potato casserole

Find it online: https://coracooks.com/cozy-make-ahead-twice-baked-potato-casserole-easy-recipe/