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Nestled on the holiday table, this comforting twice baked potato casserole truly feels like a celebration. I keep coming back to it when I want something guaranteed to wow a hungry crew. Creamy cheesy potatoes with smoky bacon have everyone in my house grabbing seconds—especially during Thanksgiving and Christmas. It’s hands down my most popular side and never sticks around long.
Mouthwatering Ingredients
- Seasoned salt: Bumps up all the flavors—grab your favorite mix for best results
- Green onions: Toss on at the end for a fresh pop—just rinse and slice up those bright stalks
- Salt and pepper to taste: Sprinkle on for that classic pep, keep going until it’s just right for you
- Grated cheddar cheese: Melts down into gooey layers and gives you that golden bubbly crown—if you’re bold, sharp cheddar is the way to go
- Whole milk: Makes everything creamy but still scoopable—slightly warmed works best for mixing
- Sour cream: Turns things tangy and lush—let it warm up on your counter for a bit first
- Salted butter: The start of every good mash—softening it ahead makes mixing a breeze and flavors shine
- Canola oil: Helps you get those skins crispy while roasting—go with any mild oil you like
- Russet potatoes: Pick big, firm ones without green patches for fluffiest results
- Bacon: Smoky, savory, and crisp—thick-cut makes it easy to crumble and extra flavorful
Detailed Instructions
- Finish With a Fresh Touch:
- Once it’s all hot and cheese is bubbling, sprinkle green onions over everything and get ready to dig in
- Bake Till Bubbly:
- Pop the dish in the oven with no cover for twenty to twenty five minutes—look for the cheese to melt and sizzle
- Layer and Top:
- Grease your baking dish, spoon in the potato mix, flatten it out, and cover the top with extra cheddar and that saved bacon
- Pour in the Milk:
- Add a splash of milk at a time, mashing in between, until you hit your favorite texture—some like it super creamy, others chunkier
- Get Mixing:
- Save a little bacon for later, then add the rest plus butter, sour cream, cheese, and seasoned salt into the potatoes. Mash it up—shoot for a chunky, rustic feel, not totally smooth
- Get the Potatoes Ready:
- After roasting, take the oven down to 350 F. Leave skins on two potatoes, peel the rest, and chop all into thirds before tossing in a big bowl. The mix of skins gives more bite and flavor
- Crisp Up the Bacon:
- As the potatoes roast, cook up bacon slow and low in a big skillet. Flip as it curls till it’s all crispy—not burned. Cool it off on some paper towels
- Roast Those Taters:
- For deep baked potato taste, scrub and dry your potatoes, give ‘em a good rub with canola oil, roast straight on a pan at 400 F for forty minutes or so until they’re fork-tender
- Bring Mix-ins to Room Temp:
- Set out butter, sour cream, and milk so they lose their chill—this makes them blend right in without lumps
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Cheddar is the real star here. Sharp cheddar gives you that cheesy, golden top that everyone cheers for. My niece insists on adding the cheese before baking and she beams with pride when I let her. It makes sharing around the table that much sweeter.
Smart Storage
Popped in the fridge, this dish stays fresh for three days—just make sure it’s tightly covered. Use a lid if you have one or grab some foil. Freezing works too: pack leftovers into airtight tubs, thaw all the way, and reheat slow and covered to keep those potatoes creamy and soft.
Substitution Options
No sour cream? Try Greek yogurt for more tang. Out of cheddar? Monterey Jack or Colby works great. You can swap in turkey bacon or drop the bacon altogether and toss in smoked paprika for that same smoky touch if you want it vegetarian.
How to Serve It
Pairs up perfectly with roasted turkey, a baked ham, or even grilled chicken. You can dish it up as the main course alongside a crisp salad and roasted Brussels sprouts. At potlucks, I keep it in the slow cooker so it’s always warm and easy to serve.
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Potato Casserole in Midwest and Southern Homes
You’ll spot twice baked potatoes at just about any Midwest or Southern get-together, and turning them into a big-batch casserole makes things so much easier. It keeps that old-school holiday feel but is way more doable for a crowd.
Frequently Asked Questions
- → Is it possible to get ready ahead of time?
You sure can. Just prep it and stash in the fridge for up to two days before you need it. Pop it in the oven when you’re about to eat for best results.
- → What's the best way to warm up leftovers?
Just cover and heat in the oven at 350°F or give it a zap in the microwave. If it’s looking dry, add a tiny splash of milk before you reheat to keep it nice and creamy.
- → Can I swap out the cheese?
Of course. Monterey Jack, Gruyère, or a mix of cheeses can totally switch up the taste.
- → Can I leave out the bacon?
Yep, just skip the bacon if you want. You can use some meat-free bacon too if that’s your thing.
- → What kind of potatoes should I use?
Russets are best here. They bake and mash super fluffy, which is exactly what you want for this dish.
- → How about making it in a Crock Pot?
After you put it all together, heat it in the slow cooker on low for two hours or crank to high for one hour. You just want everything hot and the cheese melted.