Easy Twice Baked Potato Casserole
A rich and creamy Easy Twice Baked Potato Casserole that is cheesy and full of flavor. This EASY loaded baked potato casserole is a crowd-pleaser and always a huge hit.
When your husband is a meat and potatoes kind of guy, you get a lot of potato recipes, lol. So here is another potato recipe for you. This time we are making Easy Twice Baked Potato Casserole.
This recipe is easy to make, the potatoes are so creamy and this side dish hits the spot as a crowd-pleaser. Especially served with a hot beef dinner, chicken, pork, or salmon.
WHAT TO SERVE WITH EASY TWICE BAKED POTATO CASSEROLE
Here are some of my family’s favoruite proteins to serve with this Easy Twice Baked Potato Casserole:
- Pork Tenderloin
- Pork Chops
- Beef Roast
- Steak
- Chicken Thighs
- Chicken Quarters
- Rotisserie Chicken
WHAT GOES IN EASY LOADED BAKED POTATO CASSEROLE
There are a few simple ingredients that make up this Easy Loaded Baked Potato Casserole.
- Russet Potatoes
- Butter
- Milk
- Bacon, Cooked and Chopped
- Chives
- Cheese, Shredded
- Greek Yogurt
- Sour Cream
- Parsely
- Salt
- Pepper
HOW TO MAKE LOADED POTATO CASSEROLE
Here are the steps to make this Loaded Potato Casserole.
- Peel potatoes using a carrot peeler (game changer), and cut potatoes into quarters. Rinse them twice, then add enough water to the pot to completely cover the potatoes, and sprinkle with salt.
- Boil the potatoes for about 15 minutes, until they are tender enough to mash.
- While the potatoes are cooking, mix together the cooked and chopped bacon, chives, half of the cheese, greek yogurt, sour cream, pepper, and parsley, until everything is combined.
- Preheat the oven to 350 F.
- Once the potatoes are cooked, drain off the water and add in the milk and butter. Mash all together.
- Once the potatoes are mashed add the sour cream mixture. Combined everything together until mixed well.
- Add the mashed potato mixture to a square baking dish, and spread the mixture evenly filling the dish. Top the casserole with the remaining cheese and a garnish of parsley, and pepper. Cover with foil.
- Bake for 20 minutes. Remove foil and bake for an additional 10-12 minutes, until cheese is bubbling and edges starting to brown.
- Remove from oven and serve.
HOW TO STORE EASY LOADED BAKED POTATO CASSEROLE
There are a few ways to store Easy Loaded Baked Potato Casserole. You can either store it in the freezer or refrigerator.
Once the dish has cooled you can either refrigerate it in an air-tight container for up to 3 days. Or you can also freeze this in portions or as a whole for a quick grab-n-go side dish. Simply remove the amount of cooled casserole you want to freeze and wrap it in press n seal. Add it to a freezer-safe bag and freeze.
CAN YOU MAKE LOADED POTATO CASSEROLE AHEAD OF TIME
One thing I love about this recipe is that you can make this Loaded Potato Casserole ahead of time! Making it such an easy dish to prepare. You can refrigerate this dish up to 2 days ahead of time. Just follow steps 1-7 and when you’re ready to bake it follow steps 8-9.
HOW TO REHEAT EASY TWICE BAKED POTATO CASSEROLE
You can reheat Easy Twice Baked Potato Casserole either in the oven or microwave. For the oven use the temperature of 350 F. Place the frozen potatoes in an oven-safe dish, and heat for 35-45, this will depend on the portion size you are reheating.
I personally like to have the portions thawed so it lessens the warming time to 20-25 minutes in the oven.
Reheating in the microwave once it has thawed. Reheat for 3-5 minutes, depending on your microwave, stirring the dish halfway thru the heating time.
PS. Here are some other potato dishes you might be interested in trying:
Easy Twice Baked Potato Casserole
A rich and creamy Easy Twice Baked Potato Casserole that is cheesy and full of flavor. The EASY loaded baked potato casserole is a crowd-pleaser and always a huge hit.
Ingredients
- 8 Russet Potatoes
- 2 tbsp Butter
- 3 tbsp Milk
- 8 Strips of Bacon, Cooked and Chopped
- 4 tbsp Chives
- 1 1/2 cup Cheese, Shredded
- 1/2 cup Greek Yogurt
- 1/2 cup Sour Cream
- 2 tsp Parsely
- Salt, to Taste
- Pepper, to Taste
Instructions
1. Peel potatoes using a carrot peeler (game changer), and cut potatoes into quarters. Rinse them twice, then add enough water to the pot to completely cover the potatoes, and sprinkle with salt.
2. Boil the potatoes for about 15 minutes, until they are tender enough to mash.
3. While the potatoes are cooking, mix together the cooked and chopped bacon, chives, half of the cheese, greek yogurt, sour cream, pepper, and parsley, until everything is combined.
4. Preheat the oven to 350 F.
5. Once the potatoes are cooked, drain off the water and add in the milk and butter. Mash all together.
6. Once the potatoes are mashed add the sour cream mixture. Combined everything together until mixed well.
7. Add the mashed potato mixture to a square baking dish, and spread the mixture evenly filling the dish. Top the casserole with the remaining cheese and a garnish of parsley, and pepper. Cover with foil.
8. Bake for 20 minutes. Remove foil and bake for an additional 10-12 minutes, until cheese is bubbling and edges starting to brown.
9. Remove from oven and serve.
