Potatoes: The Heart of the Casserole

• Recommended: Red Potatoes. We favor red potatoes for their thin skin, which adds a lovely texture and rustic charm when partially mashed into the casserole. They also hold their shape well enough after boiling while becoming incredibly creamy when mashed.
• Alternatives: Idaho or Yukon Gold. Idaho potatoes are classic for mashed dishes, offering a fluffy texture. Yukon Gold potatoes are also an excellent choice, known for their naturally buttery flavor and creamy consistency.
• Preparation Method: In this recipe, we opt for boiling the potatoes until fork-tender, which ensures a consistently smooth mash. Alternatively, you can bake them whole in foil on a baking sheet at 400°F (200°C) for approximately 45-60 minutes, or until soft. Baking can impart a slightly different, earthier flavor.

Dairy Delights for Creaminess

• Cream Cheese: Ensure your cream cheese is at room temperature. This is key for a lump-free, smooth mixture, allowing it to blend effortlessly with the other ingredients, adding a rich tang and body to the potatoes.
• Sour Cream: Whether you choose light or full-fat sour cream, it provides a wonderfully tangy counterpoint to the richness of the cheese and butter, enhancing the overall creaminess and depth of flavor.
• Milk: For the richest casserole, whole milk is recommended. However, for an even more indulgent texture, you can substitute it with heavy cream. This liquid helps achieve the perfect consistency for the mashed potatoes.
• Butter: A generous amount of butter is essential for that signature comfort food flavor and incredibly smooth texture. Both salted and unsalted butter work well; adjust additional salt accordingly if using salted butter.

Savory Additions for Depth

• Bacon: Crispy, diced bacon bits are non-negotiable for that classic loaded potato flavor. Any type of bacon will do, but ensure it’s cooked until crisp and thoroughly drained of excess grease before mixing it in. This prevents the casserole from becoming oily.
• Cheddar Cheese: Sharp or medium cheddar cheese melts beautifully, creating those irresistible pockets of gooey, savory goodness. While pre-shredded cheese is convenient, shredding your own from a block often results in a creamier melt and fresher flavor due to fewer anti-caking agents. You’ll use this both in the potato mixture and as a topping.

Aromatic Enhancers

• Onion Powder and Garlic Powder: These powdered spices offer a milder, slightly sweeter aromatic flavor compared to their fresh counterparts, distributing evenly throughout the mashed potatoes without overpowering them. They provide a foundational savory note that complements the other rich ingredients.
• Salt and Black Pepper: Essential for seasoning the potatoes to perfection. Adjust to taste, remembering that bacon and cheddar cheese also contribute significant saltiness.

Fresh Garnish

• Chives: Freshly chopped chives add a vibrant color, a delicate oniony flavor, and a touch of freshness that brightens the entire dish. Green onions (scallions) are an excellent substitute if chives are unavailable, offering a similar mild oniony kick.

1. Prepare Your Oven and Potatoes: Begin by preheating your oven to 350°F (175°C). While the oven heats, wash your potatoes thoroughly. You can peel them if you prefer a smoother texture, or leave the skins on for added rustic appeal and fiber, especially with red or Yukon Gold potatoes. Cut the potatoes into roughly 1-inch cubes to ensure even cooking.
2. Boil the Potatoes: Place the cubed potatoes in a large pot. Add 1 tablespoon of salt, then cover them completely with cold water. Bring the water to a rolling boil over high heat, then reduce the heat slightly and continue to boil for 15-20 minutes, or until the potatoes are easily pierced with a fork (fork-tender). Be careful not to overcook them, as they can become watery.
3. Mash and Mix the Filling: Once cooked, carefully drain the water from the potatoes. Return the warm, drained potatoes to the same pot or transfer them to a large mixing bowl. Using a potato masher or a potato ricer for an extra-smooth consistency, mash the potatoes. While still warm, add the room-temperature cream cheese, sour cream, milk, butter, 1-2 teaspoons of salt (adjust to taste), 1/2 teaspoon of black pepper, 2 teaspoons of onion powder, and 1/2 teaspoon of garlic powder. Mix everything together thoroughly until the mixture is smooth and well combined.
4. Assemble the Casserole: Evenly spread the mashed potato mixture into a 9″x13″ baking dish. Sprinkle approximately half of the cooked bacon bits and half of the shredded cheddar cheese evenly over the top of the potato mixture. This creates a delicious cheesy, bacony layer throughout the casserole.
5. Bake to Golden Perfection: Place the baking dish into your preheated oven. Bake for 25-30 minutes, or until the cheese on top is beautifully melted and golden brown, and the potatoes are heated through and bubbling around the edges.
6. Garnish and Serve: Carefully remove the hot casserole from the oven. For a final flourish and extra flavor, sprinkle the remaining bacon bits, shredded cheddar cheese, and fresh chives (or green onions) over the top. Serve immediately and prepare for rave reviews!

Preparing Ahead of Time

• Refrigeration: You can fully assemble the casserole (without the final topping of bacon and chives) up to 2 days in advance. Cover it tightly with aluminum foil or plastic wrap and store it in the refrigerator.
• Baking from Cold: On the day of serving, remove the dish from the fridge and let it sit at room temperature for about 30 minutes while your oven preheats. Then, bake as directed, adding a few extra minutes if necessary, until warmed through and golden. Garnish with fresh toppings after baking.

Freezing Instructions

This casserole freezes beautifully, thanks to its generous amounts of sour cream, butter, and milk. You can freeze it either unbaked or fully baked.

• To Freeze Unbaked: Assemble the casserole in a freezer-safe baking dish, but do not bake. Cover it tightly with plastic wrap, then a layer of aluminum foil. Label with the date and freeze for up to 3 months. To bake from frozen, remove foil and plastic wrap, cover with fresh foil, and bake at 350°F (175°C) for 60-90 minutes, or until heated through. Uncover for the last 15-20 minutes to brown the cheese.
• To Freeze Baked Leftovers: Allow the baked casserole to cool completely. Carefully scoop out individual portions or freeze the entire remaining casserole in an airtight, freezer-safe container or tightly wrapped in foil. It can be stored frozen for up to 3 months.

Reheating Your Casserole

• From Refrigerated: Cover the dish with foil and rewarm in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until thoroughly warmed through.
• From Frozen (Whole Casserole): Transfer the frozen casserole to an oven-safe dish. Cover with foil and reheat at 325°F (160°C) for approximately 45-60 minutes, or until warmed through. For individual portions, slightly less time might be needed.
• Microwave (Individual Portions): For quick reheating, transfer individual portions to a microwave-safe container. Heat on medium-high (or defrost setting) for 4-5 minutes, stirring halfway, until warmed to your liking.

Twice Baked Potato Casserole Recipe

Author:
The Carefree Kitchen

This creamy, cheesy, and utterly delicious Twice Baked Potato Casserole is a family favorite, loaded with mashed potatoes, sour cream, cheddar cheese, and bacon. It’s incredibly simple to make and perfect for any occasion, offering the ultimate comfort food experience in a convenient casserole form.

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