Mohamed Shili Paula Deen Twice Baked Potato Casserole is the ultimate American comfort food side dish. By turning the classic twice-baked potato into a casserole, you get all those rich, savory flavors—bacon, sharp cheddar, chives, and cream cheese—without the hassle of stuffing individual potato skins.
The first time I made this, I mashed the potatoes while they were still piping hot, which resulted in a gluey, starchy consistency. Now, I always let the scooped potato flesh sit for a minute to release excess steam before adding the dairy. That’s the difference between a light, fluffy mash and a sticky, heavy base.
If you do nothing else, don’t rush the roasting time. You want the russets to be deeply tender so they mash effortlessly and soak up all that melted butter and sour cream.
Paula Deen Twice Baked Potato Casserole Ingredients
- 4 lb (1.8 kg) medium russet potatoes, scrubbed
- 12 oz (340g) bacon, divided
- 1/2 cup (115g) butter, melted
- 4 oz (115g) cream cheese, at room temperature
- 1 cup (240ml) warm milk
- 1/2 cup (120g) sour cream
- 1 1/2 tsp (9g) kosher salt
- 1 tsp (2g) ground black pepper
- 8 oz (225g) cheddar cheese, shredded and divided
- 1/2 cup (50g) grated parmesan cheese
- 1/4 cup (15g) fresh chopped chives, divided
How To Make Twice Baked Potato Casserole
- 1. Roast the Potatoes: Preheat oven to 220ºC (425ºF). Prick each potato 3–4 times with a fork and roast on a baking sheet for 55–70 minutes until tender. Remove and reduce oven heat to 190ºC (375ºF).
- 2. Cook the Bacon: While the potatoes roast, fry the bacon in a skillet until crispy. Drain on paper towels, then crumble once cool.
- 3. Mash: In a large bowl, whisk the melted butter, cream cheese, warm milk, and sour cream. Scoop the potato flesh into the bowl (and tear in 3 of the potato skins for texture). Mash until smooth.
- 4. Season: Fold in the salt, pepper, half of the bacon, half of the cheddar, all of the parmesan, and half of the chives.
- 5. Bake: Grease a 3-quart casserole dish with butter. Spread the potato mixture in evenly, cover with foil, and bake for 35 minutes.
- 6. Top and Finish: Remove the foil, sprinkle the remaining bacon and cheddar over the top, and bake uncovered for 15–20 minutes until golden and bubbly.
- 7. Serve: Let the casserole rest for 10 minutes, then garnish with the remaining chives.
Recipe Tips
- Warm your milk: Adding cold milk to hot potatoes can cause the butter to solidify, leading to a lumpy mash. Warm your milk in the microwave for 30 seconds before mixing.
- Don’t over-mash: Stop once the big lumps are gone. If you use a high-powered electric mixer, you risk releasing too much starch, which makes the potatoes gummy.
- Grate your own cheese: Pre-shredded bags are coated in cellulose, which prevents the cheese from melting into that perfectly gooey texture we love.
- Add flavor: If you want an extra savory punch, add a pinch of garlic powder or smoked paprika to the mash.
What To Serve With Paula Deen Twice Baked Potato Casserole
- Meats: Grilled ribeye, roast chicken, or breaded pork chops.
- Vegetables: Something acidic or crisp, like a vinegar-dressed green salad, roasted asparagus, or steamed green beans, balances the creamy potatoes.
How To Store Paula Deen Twice Baked Potato Casserole
- Fridge: Cover tightly or store in an airtight container for up to 3 days.
- Reheat: Cover with foil and bake at 350°F (175°C) until heated through. Microwaving is possible, but you will lose the crispy texture of the bacon and cheese topping.
- Freeze: This casserole freezes beautifully! Freeze it before or after baking for up to 2 months. If freezing after baking, add a fresh sprinkle of cheese before reheating to refresh the crust.
Paula Deen Twice Baked Potato Casserole Nutrition Facts
Per serving (estimated for 8 servings):
| Nutrient | Amount |
| Calories | 520 kcal |
| Protein | 16g |
| Fat | 34g |
| Carbohydrates | 38g |
| Sugar | 4g |
| Sodium | 840mg |
FAQs
Can I leave the skins out entirely?
Yes, you certainly can. However, the skins add a great rustic texture and earthy flavor. If you prefer a “velvet” smooth casserole, simply discard all the skins.
Why is my casserole grainy?
This almost always happens from over-mashing. Use a hand masher or a potato ricer rather than an electric mixer to keep the texture light and fluffy rather than gluey.
Can I prepare this Paula Deen Twice Baked Potato Casserole a day ahead?
Absolutely. Assemble the dish, cover it, and keep it in the fridge. When you’re ready to eat, pop it in the oven (add 10–15 minutes to the initial bake time since it’s starting cold).
Can I use turkey bacon?
You can, but it won’t provide the same smoky fat content that pairs so well with the potatoes. If you use turkey bacon, consider adding a teaspoon of smoked paprika or a drop of liquid smoke to the mixture.
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Paula Deen Twice Baked Potato Casserole
Description
This Paula Deen-style Twice Baked Potato Casserole is the ultimate Southern comfort side—decadent, velvety, and loaded with all the fixings of a fully loaded baked potato. By roasting the Russets first to develop a nutty, earthy base and then mashing them with a rich blend of cream cheese, butter, and sour cream, you achieve a texture that far surpasses standard mashed potatoes. With a bubbling crust of sharp cheddar and crispy bacon, it is a high-impact dish designed for Sunday roasts and holiday spreads.
Ingredients
Instructions
- Roast the Potatoes: Preheat oven to 220ºC (425ºF). Prick each potato 3–4 times with a fork and roast on a baking sheet for 55–70 minutes until tender. Remove and reduce oven heat to 190ºC (375ºF).
- Cook the Bacon: While the potatoes roast, fry the bacon in a skillet until crispy. Drain on paper towels, then crumble once cool.
- Mash: In a large bowl, whisk the melted butter, cream cheese, warm milk, and sour cream. Scoop the potato flesh into the bowl (and tear in 3 of the potato skins for texture). Mash until smooth.
- Season: Fold in the salt, pepper, half of the bacon, half of the cheddar, all of the parmesan, and half of the chives.
- Bake: Grease a 3-quart casserole dish with butter. Spread the potato mixture in evenly, cover with foil, and bake for 35 minutes.
- Top and Finish: Remove the foil, sprinkle the remaining bacon and cheddar over the top, and bake uncovered for 15–20 minutes until golden and bubbly.
- Serve: Let the casserole rest for 10 minutes, then garnish with the remaining chives.
Notes
-
Warm your milk: Adding cold milk to hot potatoes can cause the butter to solidify, leading to a lumpy mash. Warm your milk in the microwave for 30 seconds before mixing.
Don’t over-mash: Stop once the big lumps are gone. If you use a high-powered electric mixer, you risk releasing too much starch, which makes the potatoes gummy.
Grate your own cheese: Pre-shredded bags are coated in cellulose, which prevents the cheese from melting into that perfectly gooey texture we love.
Add flavor: If you want an extra savory punch, add a pinch of garlic powder or smoked paprika to the mash.
