The Pioneer Woman’s Twice Baked Potato Casserole Recipe

If there’s one recipe that never fails to steal the spotlight at my dinner table, it’s The Pioneer Woman’s Twice Baked Potato Casserole. This outrageously comforting, cheesy, and hearty casserole brings all the best parts of a classic twice baked potato into one golden, bubbling dish—and trust me, it’s so much more than the sum of its parts. Every bite combines crispy bacon, creamy Idaho potatoes, melty cheddar, and just the right amount of tang, making it pure cozy-food joy. Once you try it, you’ll want to make it for everything from big family feasts to casual weeknight meals!

Ingredients You’ll Need

The beauty of The Pioneer Woman’s Twice Baked Potato Casserole is that it uses kitchen staples and a few indulgent favorites, each playing an essential role in the final flavor and texture. Here’s how the ingredients come together to make this standout casserole.

• Bacon: Crispy, smoky bacon is absolutely non-negotiable here—reserve a little extra for the most irresistible topping.
• Russet Potatoes: These starchy potatoes bake up fluffy and rich, providing the perfect base for our casserole.
• Canola Oil: Rubbing the potatoes with canola oil helps them crisp and bake evenly in the oven.
• Salted Butter: Using good-quality butter, softened to room temp, ensures the potato mash is super creamy.
• Sour Cream: Adds that lovely tangy richness you crave in a loaded baked potato.
• Whole Milk: Gives the casserole its luscious, smooth consistency—gradually add to get just the right texture.
• Cheddar Cheese: Sharp cheddar melts beautifully and packs a flavorful punch (don’t forget extra for topping!).
• Seasoned Salt: Helps deepen the savory flavors with a little hint of spice.
• Green Onions: Sliced fresh over the top for crunch, color, and a fresh bite to balance the richness.
• Salt and Pepper: Simple seasonings that let the main flavors shine without overpowering them.

How to Make The Pioneer Woman’s Twice Baked Potato Casserole

Step 1: Prep Your Ingredients

First things first, preheat your oven to 400° F. This is also a good time to take out your butter, sour cream, and milk, letting them come to room temperature. This small step makes a big difference, helping them combine smoothly into the hot potatoes later for a silkier finish.

Step 2: Bake the Potatoes

After washing and drying your russet potatoes, rub them all over with canola oil. Pop them onto a baking sheet and bake for about 40 minutes, or until a fork slides in easily. The oil helps crisp the skins and seals in flavor, making the potatoes perfectly tender for mashing.

Step 3: Cook the Bacon

While your potatoes are baking, fry up the bacon slowly over low heat. Take your time—flipping as needed—until it’s evenly crisped. Drain the strips on a plate lined with paper towels; this keeps them crunchy and not greasy. Feel free to sneak a bite or two. That’s the cook’s privilege!

Step 4: Prep the Potatoes

Once the potatoes are baked, reduce the oven temperature to 350° F. Keep the skins on two of the potatoes for extra texture, then peel the rest. Cut all the potatoes into thirds and toss them into a large mixing bowl. The mix of skins-in and skins-off gives the dish both creaminess and rustic bite.

Step 5: Create the Creamy Mash

Crumble your bacon and reserve a handful for topping. Add the rest to the potatoes, then pile in the softened butter, sour cream, cheddar cheese, seasoned salt, and a generous sprinkling of salt and pepper. Using a potato masher, blend it all together to a rough but dreamy mash. Don’t worry about getting it totally smooth—a little texture is perfect for this casserole.

Step 6: Adjust Consistency and Assemble

Pour in the milk, little by little, mashing just until that outrageously fluffy consistency forms. Some like it softer, others a tad chunkier, so use your own judgment here. Once you’re happy, lightly grease a 9×13 baking dish and spoon in your potato mixture.

Step 7: Top and Bake

Scatter the reserved bacon and a generous layer of cheddar cheese all over the top. Slide the dish into the oven, uncovered, and bake for 20-25 minutes. When the cheese is melted and bubbling and the edges are beautifully golden, you’re ready for the final flourish—sliced green onions to finish it off in style!

How to Serve The Pioneer Woman’s Twice Baked Potato Casserole

Garnishes

Sprinkle plenty of sliced green onions over the hot casserole right before serving. A little extra bacon, a dab of sour cream, or even a pinch of fresh chives can also make each serving extra special. The fresh garnishes cut through the richness and add wonderful color.

Side Dishes

The Pioneer Woman’s Twice Baked Potato Casserole is pure comfort food, so it pairs up beautifully with main courses like juicy roast chicken, grilled steaks, or glazed ham. For a cozy spread, serve this casserole alongside a fresh green salad or some simply roasted veggies to balance things out.

Creative Ways to Present

For gatherings, scoop the casserole into individual ramekins or mini cast iron skillets for a rustic look. If you want to surprise your guests, try shaping mounds of the potato mix with an ice cream scoop onto heated plates, then broil briefly with extra cheese for an impressive finish!

Make Ahead and Storage

Storing Leftovers

After the feast, let any leftovers cool to room temperature, then cover the baking dish tightly with foil or plastic wrap. The casserole stays fresh in the fridge for up to four days—perfect for next-day lunches and midnight snacks!

Freezing

The Pioneer Woman’s Twice Baked Potato Casserole is fantastically freezer-friendly. Transfer cooled portions into airtight containers or wrap the dish tightly in foil. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover the casserole with foil and warm it in a 350° F oven for 20-25 minutes until piping hot. For a crispier top, remove the foil for the final five minutes. A quick zap in the microwave works, but the oven really brings that melty, just-baked texture back to life.

FAQs

Can I use a different kind of potato?

While russet potatoes give that classic fluffy, creamy interior, Yukon Golds work well too for a slightly denser, buttery version. Just make sure to bake until they’re perfectly tender for the best texture!

Is it possible to make The Pioneer Woman’s Twice Baked Potato Casserole ahead of time?

Absolutely! You can assemble the casserole up to two days in advance and refrigerate it, tightly covered. Just bring it to room temperature before baking as directed for a seamless prep on busy days.

What if I don’t have seasoned salt?

No worries! You can substitute with a blend of regular salt, a tiny pinch of paprika, garlic powder, and a touch of onion powder for a close flavor match. Adjust to suit your taste and pantry.

Can I make this dish vegetarian?

Definitely! Just omit the bacon (or try a plant-based version for a similar texture and smoky note) and consider adding sautéed mushrooms or broccoli florets for extra heartiness and depth.

Why do you leave the skins on two of the potatoes?

Leaving some potato skins adds lovely texture, earthy flavor, and rustic charm to the casserole. It’s a little secret that makes The Pioneer Woman’s Twice Baked Potato Casserole taste homey and unique!

Final Thoughts

If you’re looking for a showstopper comfort dish that’s incredibly easy to make and an absolute crowd-pleaser, you can’t go wrong with The Pioneer Woman’s Twice Baked Potato Casserole. It brings people together around the table and delivers the kind of cozy flavors nobody can resist. Go ahead—treat yourself and your loved ones to this classic favorite!

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