I recently made a Twice Baked Potatoes Casserole that quickly became a favorite. Fresh russet potatoes are mixed with unsalted butter, rich sour cream, and whole milk for a creamy base. Crumbled bacon, sharp cheddar, and chopped green onions add delightful contrast and finish in this family-style side dish.

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I just tried out The Pioneer Woman’s Twice Baked Potato Casserole and I gotta say it quickly became my go-to side dish for big family dinners. I love how simple it is with ingredients like 6 large russet potatoes, ½ cup unsalted butter, 1 cup sour cream and a splash of ½ cup whole milk to get that extra creamy texture.

I mix in 2 cups of sharp cheddar cheese along with 1½ cups of crisp bacon and ½ cup chopped green onions to give it a nice crunch and zing. The way these flavors come together make it feel like a fresh take on classic twice baked potatoes and makes a bold statement at Thanksgiving or even a chilly Christmas dinner.

Trust me, youre gonna want to try this recipe out if youre looking for a delicious potato side dish that stands out from the rest.

Why I Like this Recipe

I like this recipe because it has such a great mix of creamy and crispy textures. There’s nothing better than biting into a potato that’s soft on the inside but layered with melted cheese, bacon bits, and a little crunch from the green onions.

I also love that it’s easy to make ahead of time for big family dinners or holiday meals. It’s cool to know that I can prep everything and pop it in the oven just before serving, making me look way more organized than I actually am.

Lastly, the flavors in this dish make me feel so comforted and happy. The combination of tangy sour cream, sharp cheddar, and salty bacon never fails to remind me of cozy gatherings at home.

Ingredients

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Russet potatoes provide solid carbohydrates and fibre, making a hearty base for the dish.
Unsalted butter gives a rich, creamy taste with good fats that blend well overall.
Sour cream adds tanginess and creaminess while boosting the texture in every bite.
Whole milk helps make the dish moist and smooth, tying all the flavors together.
Sharp cheddar cheese melts nicely, offering protein and calcium with a bold flavor.
Crispy bacon gives smoky, meaty notes and extra crunch that really stand out.
Green onions deliver a fresh, tangy pop of color and zest that lifts the whole meal.

Ingredient Quantities

6 large russet potatoes (about 3 to 3½ pounds), washed and scrubbed

½ cup unsalted butter, softened

1 cup sour cream

½ cup whole milk

Salt and pepper to taste

2 cups shredded sharp cheddar cheese, divided

1½ cups cooked bacon, crumbled

½ cup chopped green onions

How to Make this

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1. First, preheat your oven to 400°F and scrub the potatoes well then place them on a baking sheet so they bake evenly for about an hour until they’re tender.

2. Once the potatoes are cool enough to handle, cut them in half lengthwise and carefully scoop out the insides into a large bowl, leaving a thin layer on the skins.

3. Add the softened butter, sour cream, and whole milk to the scooped-out potato flesh and mash it all together until it’s smooth, adding salt and pepper to taste.

4. Mix in 1 cup of the shredded sharp cheddar cheese along with the crumbled bacon and chopped green onions so all the flavors blend nicely.

5. Spoon the creamy mixture back into the potato skins, piling it up nicely in each half.

6. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the stuffed potatoes.

7. Arrange the filled skins back on the baking sheet or in a casserole dish, whatever works best for you.

8. Put the dish back into the oven and bake for another 15 to 20 minutes until the cheese on top is melted and a bit bubbly.

9. Check that everything is heated through and the flavors have melded together well.

10. Remove from the oven, let it cool for a few minutes, and serve while warm for a super comforting side dish!

Equipment Needed

1. Preheated oven set to 400°F
2. Baking sheet for even potato baking
3. Large bowl for mixing the scooped potato flesh with butter, sour cream, and milk
4. Sharp knife for cutting the potatoes in half
5. Potato masher or fork to mash the potato mixture
6. Measuring cups and spoons for butter, sour cream, whole milk, and shredded cheese
7. Spoon to scoop and stuff the potato skins
8. Optional casserole dish if you prefer it over the baking sheet for the second bake

FAQ

How long do I bake the casserole?

You should bake it at 350°F for about 45 to 50 minutes until its bubbly and the top gets a nice golden color.

Can I swap cheeses for different ones?

Sure, you can try other cheeses like Colby jack or Mexican blend, but sharp cheddar gives it that classic flavor.

Why use russet potatoes?

Russet potatoes are great for this recipe because they're starchy which makes the filling creamy and light.

Can I use heavy cream instead of whole milk?

Yes, you can. Using heavy cream will make the dish richer, so you might want to adjust the seasoning a bit.

How do I store leftovers?

Just put any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the oven or microwave.

The Pioneer Woman’s Twice Baked Potato Casserole Recipe Substitutions and Variations

If you dont have unsalted butter, try using salted butter or even a good margarien just reduce the added salt in the recipe
If sour cream is missing, full fat greek yogurt works just as well and gives a similar tangy kick
No whole milk? You can easily substitute with 2% milk or even a dairy free option like almond milk if you are feeling adventurous
Out of sharp cheddar cheese? Monterey Jack or Colby cheese can step in for a mild, creamy flavor instead
If bacon isn’t your thing, turkey bacon or pancetta can give a similar savory crunch without completely throwing off the taste

Pro Tips

1. Try brushing the potato skins with a little bit of oil and a pinch of salt right before the final bake to get that extra crispy texture that really makes a difference.
2. Let the butter come to room temperature before you mix it in with the mashed potato. This helps everything blend better and keeps lumps away rounding out a smoother mash.
3. If you have any leftover bacon grease, mix a teaspoon into the potato filling for an extra kick of savory flavor.
4. Experiment a bit with your cheese mix by using a bit of mozzarella along with cheddar if you like your topping extra melty and gooey.

The Pioneer Woman's Twice Baked Potato Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

460

kcal

Equipment: 1. Preheated oven set to 400°F
2. Baking sheet for even potato baking
3. Large bowl for mixing the scooped potato flesh with butter, sour cream, and milk
4. Sharp knife for cutting the potatoes in half
5. Potato masher or fork to mash the potato mixture
6. Measuring cups and spoons for butter, sour cream, whole milk, and shredded cheese
7. Spoon to scoop and stuff the potato skins
8. Optional casserole dish if you prefer it over the baking sheet for the second bake

Ingredients

6 large russet potatoes (about 3 to 3½ pounds), washed and scrubbed
½ cup unsalted butter, softened
1 cup sour cream
½ cup whole milk
Salt and pepper to taste
2 cups shredded sharp cheddar cheese, divided
1½ cups cooked bacon, crumbled
½ cup chopped green onions

Directions

First, preheat your oven to 400°F and scrub the potatoes well then place them on a baking sheet so they bake evenly for about an hour until they're tender.
Once the potatoes are cool enough to handle, cut them in half lengthwise and carefully scoop out the insides into a large bowl, leaving a thin layer on the skins.
Add the softened butter, sour cream, and whole milk to the scooped-out potato flesh and mash it all together until it’s smooth, adding salt and pepper to taste.
Mix in 1 cup of the shredded sharp cheddar cheese along with the crumbled bacon and chopped green onions so all the flavors blend nicely.
Spoon the creamy mixture back into the potato skins, piling it up nicely in each half.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the stuffed potatoes.
Arrange the filled skins back on the baking sheet or in a casserole dish, whatever works best for you.
Put the dish back into the oven and bake for another 15 to 20 minutes until the cheese on top is melted and a bit bubbly.
Check that everything is heated through and the flavors have melded together well.
Remove from the oven, let it cool for a few minutes, and serve while warm for a super comforting side dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.