Description
This Easy Twice Baked Potato Casserole features creamy mashed potatoes blended with crispy bacon, cheddar, Gruyere, and fresh herbs, baked to golden perfection for a comforting and flavorful side dish perfect for any occasion.
Ingredients
Scale
POTATOES
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
FILLING
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add potatoes to the prepared baking sheet and prick each one a few times with a fork. Drizzle with olive oil and rub to coat evenly.
- Bake potatoes: Bake potatoes at 400 degrees F until fork tender, about 60 minutes. Meanwhile, cook the bacon.
- Cook bacon: Add bacon pieces to a large Dutch oven over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup bacon for topping the casserole; the rest will be added to the filling.
- Prepare potatoes: Remove potatoes from oven and reduce oven heat to 350 degrees F. While potatoes are warm, leave skins on half of the potatoes and peel the rest. Cut each potato in half, then slice into cubes.
- Mash potatoes: In a large mixing bowl, combine cubed potatoes (with half of the skins), butter, milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding additional milk if needed. Stir in green onions, bacon for casserole, 3/4 cup cheddar cheese, and Gruyere. Taste and adjust seasoning as desired.
- Assemble casserole: Transfer mashed potatoes to a lightly greased 9 x 13-inch baking dish, spreading evenly. Top with the remaining 3/4 cup cheddar cheese.
- Bake casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly.
- Finish and garnish: Remove casserole from oven, top with reserved bacon, and garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may substitute 4 tablespoons of butter with additional milk to maintain creaminess.
- Make ahead: Prepare the casserole up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncovered for 25 minutes until warmed through and cheese melted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers will be less creamy but still flavorful.
- Reheating: Cover casserole and bake for 15 minutes, then uncover and bake an additional 25 minutes until fully warmed.
- Servings: Recipe yields 8 to 10 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
