Mohamed Shili This delicious Twice-Baked Potato Casserole by Paula Deen is the ultimate creamy, cheesy comfort food that’s perfect for family dinners or holiday gatherings. Quick to assemble and packed with crispy bacon, gooey cheddar, and fluffy potatoes, it’s a versatile dish made with pantry staples that everyone will love. Simple, hearty, and oh-so-satisfying!
Recipe Ingredients:
- 4 lb. medium sized russet potatoes, scr믭
- 12 oz. bacon, divided
- 1/2 c. butter, melted
- 4 oz. cream cheese, at room temperature
- 1 c. warm milk
- 1/2 c. sour cream
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 8 oz. cheddar cheese, divided
- 1/2 c. grated parmesan
- 1/4 c. chopped chives, divided
How To Make Twice Baked Potato Casserole?
- Roast the potatoes: Preheat the oven to 220ºC / 425ºF. Prick each potato 3–4 times with a fork and place them on a baking sheet. Roast for 55–70 minutes, or until tender when pressed. Remove the potatoes from the oven and reduce the temperature to 190ºC / 375ºF.
- Cook the bacon: In a large skillet, cook the bacon in two batches over medium heat until crispy, about 6–8 minutes per batch. Drain on a paper towel-lined plate and crumble or chop once cooled.
- Mash the potatoes: In a large bowl, combine the melted butter, cream cheese, warm milk, and sour cream. Cut the roasted potatoes in half lengthwise and scoop out the flesh into the bowl. Tear or chop three potato skins and add them to the mixture. Use a potato masher to mash everything until smooth.
- Mix in the flavors: Fold in the kosher salt, black pepper, half the bacon, half the cheddar cheese, Parmesan, and half the chives.
- Assemble the casserole: Grease a 3-quart casserole dish with butter. Transfer the mashed potato mixture into the dish, smoothing the top. Cover with foil and bake for 35 minutes, or until the edges are bubbly.
- Add the toppings: Remove the foil and sprinkle the remaining bacon and cheddar cheese over the top. Bake uncovered for an additional 15–20 minutes, or until lightly golden and warmed through.
- Serve: Let the casserole rest for 10 minutes, then garnish with the remaining chives. Serve warm and enjoy!
Recipe Tips:
- Choose the Right Potatoes: Use starchy potatoes like russets for the best fluffy texture. Avoid waxy varieties, as they won’t mash as smoothly.
- Don’t Skip Warming the Milk: Warm milk blends more easily into the potatoes, keeping the texture creamy without becoming lumpy.
- Save Extra Bacon for Topping: Cook a little extra bacon so you can sprinkle a generous amount on top for extra crunch and flavor.
- Taste Before Baking: Adjust the seasoning of the potato mixture before baking to ensure the perfect balance of salt and pepper.
- Let the Casserole Rest: After baking, allow the dish to rest for 10 minutes. This helps it set slightly and makes serving easier.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Twice-Baked Potato Casserole cool completely to room temperature. Transfer it to an airtight container or cover the casserole dish tightly with plastic wrap. Store in the fridge for up to 3–4 days.
- Freeze: Allow the casserole to cool to room temperature, then wrap it tightly in aluminum foil and place it in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Place a portion of the casserole on a microwave-safe plate, cover loosely, and heat on medium power for 2–3 minutes, stirring halfway to ensure even heating.
Nutrition Facts
- Calories: 443
- Total Fat: 31g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 451mg
- Potassium: 672mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 14g
Check out More Recipes:
Paula Deen Twice Baked Potato Casserole
Description
This delicious Twice-Baked Potato Casserole by Paula Deen is the ultimate creamy, cheesy comfort food that’s perfect for family dinners or holiday gatherings. Quick to assemble and packed with crispy bacon, gooey cheddar, and fluffy potatoes, it’s a versatile dish made with pantry staples that everyone will love. Simple, hearty, and oh-so-satisfying!
Ingredients
Instructions
- Roast the potatoes: Preheat the oven to 220ºC / 425ºF. Prick each potato 3–4 times with a fork and place them on a baking sheet. Roast for 55–70 minutes, or until tender when pressed. Remove the potatoes from the oven and reduce the temperature to 190ºC / 375ºF.
- Cook the bacon: In a large skillet, cook the bacon in two batches over medium heat until crispy, about 6–8 minutes per batch. Drain on a paper towel-lined plate and crumble or chop once cooled.
- Mash the potatoes: In a large bowl, combine the melted butter, cream cheese, warm milk, and sour cream. Cut the roasted potatoes in half lengthwise and scoop out the flesh into the bowl. Tear or chop three potato skins and add them to the mixture. Use a potato masher to mash everything until smooth.
- Mix in the flavors: Fold in the kosher salt, black pepper, half the bacon, half the cheddar cheese, Parmesan, and half the chives.
- Assemble the casserole: Grease a 3-quart casserole dish with butter. Transfer the mashed potato mixture into the dish, smoothing the top. Cover with foil and bake for 35 minutes, or until the edges are bubbly.
- Add the toppings: Remove the foil and sprinkle the remaining bacon and cheddar cheese over the top. Bake uncovered for an additional 15–20 minutes, or until lightly golden and warmed through.
- Serve: Let the casserole rest for 10 minutes, then garnish with the remaining chives. Serve warm and enjoy!
Notes
- Choose the Right Potatoes: Use starchy potatoes like russets for the best fluffy texture. Avoid waxy varieties, as they won’t mash as smoothly.
- Don’t Skip Warming the Milk: Warm milk blends more easily into the potatoes, keeping the texture creamy without becoming lumpy.
- Save Extra Bacon for Topping: Cook a little extra bacon so you can sprinkle a generous amount on top for extra crunch and flavor.
- Taste Before Baking: Adjust the seasoning of the potato mixture before baking to ensure the perfect balance of salt and pepper.
- Let the Casserole Rest: After baking, allow the dish to rest for 10 minutes. This helps it set slightly and makes serving easier.
Paula Deen Twice Baked Potato Casserole
