Sometimes what you really need is warm delicious comfort food. It doesn’t get a whole lot more comforting than this amazing Twice Baked Potato Casserole. This simple riff on my twice baked potatoes will have everyone coming back for seconds.
Make Ahead
This is a great casserole recipe to make ahead for an easy weeknight dinner. Follow the recipe right up to placing the potato mixture in the baking dish and covering with remaining bacon and cheese. Cover with foil and refrigerate for up to 24 hours, or place in a freezer safe pan, cover with foil twice and freeze. Freeze for up to three months. When you are ready to bake it, remove it from the freezer and bake until heating through and the cheese is melted.
Bake the potatoes. Place the whole potatoes on a baking sheet and bake them until you can easily slice through one.Scoop out the potatoes. At the end of baking, remove the potatoes cool and slice them in half. Scoop out the insides of each half and put them into a large bowl. (Discard the skins or save them to make Jalapeno Popper Potato Skins.)Make the filling. Add the butter, sour cream, and milk to the potatoes. Beat until smooth. Stir in the salt, pepper, some of the cooked bacon, some cheddar cheese, and green onions.Bake. Spread the mixture into the prepared baking dish and top with the remaining cheese and bacon. Bake until the cheese is melted.
You could also cook your bacon in the air fryer for a super easy cleanup. Cook it whole and then dice it after it is cooked. When freezing casseroles, be cautious when using glass or ceramic baking pans as they are at risk of shattering. You are better off using an aluminum baking dish if you want to freeze it. If you make this twice baked potato casserole recipe or any of my other recipes, please leave me a comment and let me know what you think!
Hamburgers made with the BEST seasoning.Blackened Chicken is a great source of protein and flavor.These Italian Green Beans can be made right in the oven while your casserole bakes.
