TWICE BAKED POTATO CASSEROLE PIONEER WOMAN RECIPES

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TWICE BAKED POTATO CASSEROLE RECIPE - THEPIONEERWOMAN.COM



Twice Baked Potato Casserole Recipe - thepioneerwoman.com image

Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.

Provided by THEPIONEERWOMAN.COM

Categories     Christmas    feed a crowd    Thanksgiving    comfort food    side dish

Total Time 2 hours

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 11

4 lb.

medium sized russet potatoes, scrubbed

12 oz.

bacon

1

stick butter, melted

4 oz.

cream cheese, at room temperature

1 c.

warm milk

1/2 c.

sour cream 

1 1/2 tsp.

kosher salt

1 tsp.

ground black pepper

8 oz.

cheddar cheese

1/2 c.

grated parmesan 

1/4 c.

chopped chives

Steps:

  • Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces. Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives. Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve. 

TWICE BAKED POTATO CASSEROLE RECIPE | REE DRUMMOND | FOOD ...



Twice Baked Potato Casserole Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 2 hours 30 minutes

Cook Time 50 minutes

Yield 16 servings

Number Of Ingredients 10

1 pound thin bacon
16 russet potatoes 
6 tablespoons canola oil 
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream 
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping 
2 cups whole milk 
4 teaspoons seasoned salt 
6 green onions, sliced 
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

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HOW TO MAKE TWICE BAKED POTATOES - THE PIONEER WOMAN
Twice baked potatoes make an easy dinner or side dish.
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  • Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine.  Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.
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