Twice baked potato casserole is a twist on a classic; made with potatoes, butter, cheese, broth & seasonings. Simple cheesy potato recipe that’s the perfect side dish for Sunday dinner!
This cheesy potato casserole is easy to prepare and is always a huge hit. It’s fairly cheap and easy to make and which makes it perfect for any occasion, including weeknights. Prep it in advance and bake it later for those hectic days where you don’t want to stand in the kitchen for too long and it’ll quickly become a go-to favorite.
Potato casserole
We love casseroles in the colder months because they’re so warm and comforting but this potato casserole is perfect for any time of the year. Made with real potatoes, bacon bits, cheddar cheese, and sour cream, you’ll think you’re biting into a loaded potato with every bite!
Twice Baked Potato Casserole Ingredients
-Potatoes: You will need about 6-7 medium sized russet potatoes that have been cut into 2 inch cubes. This is about 8 cups worth.
-Butter: Use 4 tablespoons of butter to help bring the flavors together as it cooks the onions.
-Bacon: To give our casserole a “loaded potato” feel to it, add in ⅓ cup of bacon bits (or bacon you cooked and chopped yourself).
-Onions: Use ⅓ cups of diced white onions for added flavor.
-Sour cream: Adding in ¾ cups of sour cream will make the casserole creamy in texture and richer in taste.
-Broth: To help enhance the flavor and add in some moisture use ¼ cup of chicken broth.
-Seasonings: Use a teaspoon of onion powder, salt, and dry parsley for added flavor in every bite.
-Cheese: You will need a total of 3 cups of shredded cheddar cheese, divided throughout the steps in the steps. You can also use any cheese that melts well including Mozzarella, Colby Jack, Monterey Jack, or a mixture of different cheeses.
How to Make Twice Baked Potato Casserole
Peel and cube the potatoes, there will be about 8 cups worth.
Place the potatoes into a Dutch oven and cover with water. Add in 2 teaspoons of salt (optional).
Over medium/high heat cook the potatoes until they are soft and tender. The length of time will vary depending on potato size as the smaller ones will cook faster than larger pieces.
Butter a 9×13 baking dish to grease it and then set it aside.
Once the potatoes have cooked, drain them and scoop them into a bowl. Set aside.
Preheat your oven to 350 degrees F.
Add your butter, bacon, and onions to the Dutch oven and then place it back onto the stovetop over medium heat to cook for an additional 2-3 minutes or until the butter is melted and the bacon and onions are coated in butter.
Add the potatoes to the Dutch oven.
Add in the sour cream and chicken broth. Use a hand mixer or potato masher to blend everything together and mix it well until mashed and incorporated.
Add in the seasonings and mix until combined.
Add in half of the cheese and then mix again until incorporated.
Pour the potato mixture into your prepared baking dish. Spread evenly with a butter knife or spatula.
Bake in the preheated oven for 20 minutes or until it’s lightly golden on top.
Add the remaining cheese and bake for an additional 10 minutes until the cheese has melted.
Take it out of the oven and sprinkle with additional parsley if desired.
Serve warm. Enjoy!
Twice Baked Potato Casserole
Ingredients
- 6-7 medium Russet potatoes peeled, cubed 2 inches (about 8 cups)
- 4 tablespoons unsalted butter
- ⅓ cup bacon bits
- ⅓ cup diced white onions
- ¾ cup sour cream
- ¼ cup chicken broth
- 1 teaspoon onion powder
- 1-2 teaspoon salt
- 1 teaspoon dry parsley
- ½ teaspoon ground pepper
- 3 cups shredded cheddar cheese divided
Instructions
- Peeled and cubed the potatoes, you should have approximately 8 cups.
- Put the potatoes in a Dutch oven, I used 7 QT. Tramontina. Cover with water and add 2 teaspoons of salt (optional).
- Over medium/high heat cook the potatoes until they are tender, approximately 15 minutes *NOTE* If you have smaller potato pieces, it will take less time. The potatoes need water in order to cook properly, if there is not enough water they will burn in the bottom, but too much water it will take longer to cook. My rule of thumb for this is I add the cut potatoes and then add the water to barely cover them with water.
- Butter a 9 x 13 dish. Set aside.
- Once your potatoes are cooked, drain the water and scoop the potatoes in a bowl. Set aside.
- Preheat oven to 350 degrees F.
- Add the butter, bacon bits and onions to the Dutch oven and put it back on the stove over medium heat and cook for 2 to 3 minutes, until the butter is all melted and the onions and bacon bits are all coated with butter.
- Add the cooked potatoes to the butter mixture.
- Add the sour cream and the chicken broth. With a hand mixer (or a potato masher) mix all together until you have mashed potatoes. *NOTE* I like using a hand mixer as it makes for a smoother final product.
- Add the onion powder, salt, ground pepper and parsley. Mix until all combined.
- Add half of the shredded cheese (1 ½ cup) to the mixture and mix with the hand mixer until all ingredients are incorporated.
- Pour the potatoes into the prepared baking dish. Spread evenly with a butter knife or off set spatula.
- Bake in preheated oven for 20 minutes, until you have a nice light golden color on top
- Add the remaining 1 ½ cup of shredded cheese on top and return to the oven for an additional 10 minutes or until the cheese is all melted.
- Take out of the oven, you can sprinkle more parsley if you want. Serve & enjoy!
Nutrition
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How long is leftover potato casserole good for?
This casserole is good for about 3-4 days if kept stored in an airtight container in the fridge.
What can I serve with this casserole?
You can serve any protein of your choice including Bratwurst, Honey mustard sausage, chicken breasts, or roast. Serving it alongside some colorful green veggies can also help to add flavor to the plate especially because broccoli and other veggies taste great with potatoes and cheese.
Check out these other great casserole recipes that we love!
- BUFFALO CHICKEN TATERTOT CASSEROLE
- CHEESY BAKED EGG CASSEROLE
- CHEESY POTATO CASSEROLE
- HASH BROWN BREAKFAST CASSEROLE
- CHICKEN BROCCOLI CASSEROLE
- CINNAMON ROLL FRENCH TOAST CASSEROLE
- CHEESY WILD RICE CASSEROLE
- CHICKEN BROCCOLI CASSEROLE
- CHICKEN TORTILLA CHIP CASSEROLE
- HOLIDAY HAM & CHEESE BREAKFAST CASSEROLE
This twice baked potato casserole is a recipe you’re going to want to keep close. It’s packed with flavor and takes little effort making it an easy winner for years to come.
Twice baked potato casserole is a twist on a classic; made with potatoes, butter, cheese, broth & seasonings. Simple cheesy potato recipe that’s the perfect side dish for Sunday dinner!
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