Pioneer Woman Twice Baked Potato Casserole Recipe
The Pioneer Woman Twice Baked Potato Casserole Recipe is a winner. It is creamy, salty, and very warm.
Ingredients
- 8 large Russet potatoes.
- 1/2 cup salted butter melted.
- 1 cup full-fat sour cream.
- 1/2 cup whole milk.
- 2 cups shredded cheddar cheese.
- 1 pound crispy cooked bacon.
- 3 whole green onions sliced.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
Instructions
Bake the Potatoes
- Scrub your potatoes very well. Bake them at 400 degrees. They should be soft inside.
Scoop the Centers
- Let the potatoes cool a bit. Cut them in half carefully. Scoop the insides into a bowl.
Mash the Potatoes
- Use a masher for the centers. Make them as smooth as possible. Do not leave big lumps.
Add the Dairy
- Pour in the melted butter. Add the milk and sour cream. Stir until the mix is creamy.
Mix the Flavor
- Add salt and black pepper now. Add half of the green onions. Stir everything together very well.
Fold in Toppings
- Crumble the bacon into pieces. Add half of the bacon. Add one cup of cheese too.
Fill the Pan
- Grease your large baking dish. Spread the potato mix inside. Smooth it out with a spoon.
Top and Bake
- Add the remaining cheese and bacon. Bake at 350 degrees for 20 minutes. Serve it while very hot.
Notes
- Use Russet potatoes. They have the fluffiest texture inside.
- Don't over-mix them. Too much mixing makes them gummy.
- Fry the bacon crisp. It stays crunchy inside the mash.
- Use room temperature dairy. It blends into the potatoes better.
- Add a little garlic. Garlic powder adds a nice kick.
- Keep some potato skins. You can chop a few for texture.
- Make it ahead. Store it in the fridge before baking.
- Use sharp cheese. It gives a much stronger flavor.
- Add extra sour cream. This makes the dish very moist.