Sandra This Paula Deen Twice Baked Potato Casserole Recipe is a creamy and cheesy recipe, which is made with crispy bacon and sharp cheddar cheese. It’s the ultimate comfort food side dish, ready in about 2 hours.
Paula Deen Twice Baked Potato Casserole Recipe Ingredients
- 4 large russet potatoes (3 1/2 to 4 pounds total)
- Cooking spray
- 4 tablespoons unsalted butter
- 4 ounces cream cheese
- 1 pound sliced bacon
- 2/3 cup sour cream
- 1/2 cup whole milk, plus more as needed
- 1 large bunch fresh chives
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 teaspoon seasoned salt
How To Make Paula Deen Twice Baked Potato Casserole
- Bake the Potatoes: Arrange a rack in the middle of the oven and preheat to 400°F. Pierce the potatoes a few times with a fork, then place them directly on the oven rack. Bake for 1 hour to 1 hour and 15 minutes, until they are cooked through and can be easily pierced with a knife.
- Prepare Other Ingredients: While the potatoes bake, coat an 8×8-inch square baking dish with cooking spray. Place the butter and cream cheese in a large bowl to soften at room temperature. Cook the bacon in a large skillet (or in the oven) until crispy. Drain it on a paper towel-lined plate, then crumble it into small pieces.
- Scoop and Mash Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the potato flesh out with a spoon and place it in the large bowl with the softened butter and cream cheese.
- Create the Filling: Add the sour cream and whole milk to the bowl. Mash everything together with a potato masher until the butter and cream cheese are melted and the mixture is well combined. If it seems too thick, mix in more milk as needed.
- Add the Mix-Ins: Finely chop the chives (you’ll need about 6 tablespoons total). To the potato mixture, add 1/4 cup of the chives, 1 1/4 cups of the shredded cheddar, all but 1/2 cup of the crumbled bacon, and the seasoned salt. Stir to combine.
- Assemble the Casserole: Transfer the potato mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 3/4 cup of cheddar cheese over the top.
- Bake the Casserole: Bake for 20 to 25 minutes, until the casserole is heated through and the cheese on top is melted and bubbly.
- Garnish and Serve: Sprinkle the remaining crumbled bacon and chopped chives over the top before serving.
Recipe Tips
- How to get the fluffiest potatoes? For the best texture, avoid over-mashing the potatoes, which can make them gluey. Mash just until the ingredients are combined. Using room temperature butter, cream cheese, and sour cream also helps them incorporate smoothly.
- Can I use a different type of cheese? Yes, this casserole is very forgiving. While sharp cheddar provides a classic flavor, you could also use Monterey Jack, Colby, or a blend of your favorite melting cheeses.
- How to get the crispiest bacon? For perfectly crispy bacon every time, try baking it. Lay the bacon strips in a single layer on a foil-lined rimmed baking sheet and bake at 400°F for 12-18 minutes, depending on thickness. No flipping required!
- Can I make this ahead of time? Absolutely. You can assemble the entire casserole, cover it, and refrigerate it for up to 2 days. You may need to add 10-15 minutes to the baking time when cooking it from cold.
What To Serve With Twice Baked Potato Casserole
This loaded potato casserole is a fantastic side dish for many main courses, including:
- A perfectly grilled steak or standing rib roast.
- Roasted Chicken or Turkey.
- Glazed Ham or Pork Chops.
- A simple green salad to balance the richness.
How To Store Twice Baked Potato Casserole
Store: Cover leftovers with foil or transfer to an airtight container and refrigerate for up to 3 days. Freeze: The casserole can be frozen for up to 3 months. For best results, freeze it before the final bake. Thaw overnight in the refrigerator before baking as directed.
Twice Baked Potato Casserole Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 20g
- Fat: 40g
- Carbohydrates: 28g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Russet potatoes are the ideal choice. Their high starch content and fluffy texture make them perfect for baking and mashing.
Of course! Feel free to stir in some sautéed onions or mushrooms. For a little heat, add some chopped jalapeños. You can also use green onions instead of chives.
If the potato mixture seems too thick or dry before baking, simply mix in more milk or sour cream, a tablespoon at a time, until it reaches a creamier consistency. When reheating leftovers, a splash of milk can also help revive the texture.
Try More Recipes:
- Paula Deen Mac and Cheese Casserole Recipe
- Paula Deen Zucchini Casserole Recipe
- Paula Deen Jiffy Corn Casserole Recipe
Paula Deen Twice Baked Potato Casserole Recipe
Description
The ultimate comfort food side dish, this casserole has all the flavor of a classic twice-baked potato—creamy mashed potatoes loaded with bacon, cheddar, and chives.
Ingredients
Instructions
- Preheat oven to 400°F. Bake potatoes for 1 to 1.5 hours, until tender.
- While potatoes bake, cook and crumble the bacon. Let butter and cream cheese soften in a large bowl.
- Scoop the flesh from the baked potatoes into the bowl with the butter and cream cheese.
- Add sour cream and milk; mash until combined.
- Stir in most of the bacon, most of the chives, 1 1/4 cups of the cheddar cheese, and the seasoned salt.
- Transfer the mixture to a greased 8×8-inch baking dish. Top with the remaining 3/4 cup cheese.
- Bake for 20-25 minutes until hot and bubbly. Top with remaining bacon and chives before serving.
Notes
- Use room temperature dairy products for the smoothest, creamiest filling.
- Don’t over-mash the potatoes, or they can become gluey.
- The casserole can be fully assembled up to 2 days ahead and refrigerated before baking.
- Russet potatoes are highly recommended for their fluffy texture.
