If you’re looking for a comforting and hearty dish, this twice baked potato casserole is the perfect solution. Packed with flavor and creamy texture, it’s an ideal side dish for any meal or a standalone delight. This dish combines the richness of baked potatoes with the gooey goodness of cheese and savory toppings, making it a crowd-pleaser for family dinners or gatherings.
Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– ½ cup milk
– 4 tablespoons unsalted butter
– 1 cup cooked bacon bits
– ½ teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon chopped chives (for garnish)
– Additional cheese for topping
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 20 minutes, with a cooking time of 1 hour.
Nutritional Value
Each serving contains approximately 350 calories, 20g fat, 30g carbohydrates, and 10g protein. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes and poke holes in them with a fork.
- Bake the potatoes for about 45 minutes, or until tender.
- Remove the potatoes from the oven and let them cool slightly.
- Once cool, slice the potatoes in half and scoop out the insides into a mixing bowl.
- Add sour cream, milk, butter, garlic powder, and season with salt and pepper.
- Mix until creamy, then fold in cooked bacon bits and shredded cheese.
- Stuff the potato mixture back into the potato skins.
- Top with additional cheese if desired.
- Bake again for 15-20 minutes until the tops are golden and bubbly.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option. Additionally, use different cheese varieties like mozzarella or pepper jack for a unique twist. You can also add vegetables such as broccoli or spinach for added nutrition.
Serving and Pairings
This casserole pairs wonderfully with roasted chicken, grilled steak, or a fresh garden salad. It also makes a great side for holiday meals and potlucks.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This dish can also be frozen, but it’s best to consume it within 2 months for optimal taste.
Cooking Mistakes
- Don’t overbake the potatoes initially; they should be tender but not mushy.
- Ensure the potato mixture is well combined for even flavor.
- Watch the cheese topping to prevent burning.
- Don’t skip seasoning; it enhances the overall flavor.
- Let the potatoes cool slightly before handling to avoid burns.
Helpful Tips
- Use a potato masher for a smoother filling.
- Experiment with different herbs for added flavor.
- For a crispy top, broil for the last few minutes of baking.
- Consider adding a dollop of hot sauce for a spicy kick.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours before baking.
What other toppings can I use?
You can experiment with various toppings like green onions, jalapeños, or even a drizzle of ranch dressing for extra flavor.
Is it gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free ingredients, especially in the bacon bits and any added sauces.
Can I use different types of potatoes?
Absolutely! Yukon Gold or red potatoes can be used for a different flavor and texture.
How do I know when it’s done?
The casserole is done when the cheese is melted and bubbly, and the tops are golden brown.
Conclusion
This twice baked potato casserole recipe is not only simple to make but also incredibly satisfying. With its creamy filling and cheesy topping, it’s sure to become a favorite in your household. Enjoy it as a side dish or a main course, and savor the delightful flavors!
Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- 4 tablespoons unsalted butter
- 1 cup cooked bacon bits
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped chives for garnish
- Additional cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes and poke holes in them with a fork.
- Bake the potatoes for about 45 minutes, or until tender.
- Remove the potatoes from the oven and let them cool slightly.
- Once cool, slice the potatoes in half and scoop out the insides into a mixing bowl.
- Add sour cream, milk, butter, garlic powder, and season with salt and pepper.
- Mix until creamy, then fold in cooked bacon bits and shredded cheese.
- Stuff the potato mixture back into the potato skins.
- Top with additional cheese if desired.
- Bake again for 15-20 minutes until the tops are golden and bubbly.
