Did you ever start a project and have it take a little bit longer than planned? This recipe for Twice Baked Potato Casserole is one of those disasters…
I have been making this wonderful treat for the last decade at least but I to say I measure would be overstating the case. Consequently, it turns out a bit different every time.
When I decided last November (I mentioned it took longer than planned) to share it with you for Thanksgiving I could not get the measurements just right for the life of me. About six casseroles later I have nailed down the exact balance of potatoes, tart sour cream, butter, sharp cheddar, and of course BACON!
The history of this dish goes way, way, way back. Sometime during my teen years I was invited to Thanksgiving dinner at the home of a professional chef. She was a friend of friends who graciously included us and I have long since forgotten her name. Her potatoes, however, are imprinted on my very soul.
Instead of traditional mashed potatoes, she served a perfect twice baked potato casserole. The potatoes were savory and had a unusually delightful texture for twice baked potatoes. Her secret, it turned out, was grating the baked potatoes. I love how this protects the texture of the casserole and helps prevent it from getting gluey.
I ended up developing my own version of the dish and it has been a family staple ever since. Once the potatoes are baked and cooled the casserole prep takes less than 20 minutes. It is a great side dish, main dish, and of course it goes very well with a holiday turkey, ham or beef roast.
I’m sorry I never got this ready in time for Thanksgiving but at least it is here in time for Easter if you are so inclined! I can’t wait to hear how you serve it up. Happy potato making.
- 4 large baking potatoes (2 lbs 13oz)
- ½ pound bacon
- 1 cup light sour cream
- 1Tbsp. chicken bouillon
- ½ cup 1% milk
- ¼ cup butter, melted
- 1 tsp. fresh ground black pepper
- ¼ tsp. white pepper
- 1 bunch green onions minced
- 2 cups shredded sharp cheddar cheese, divided
- Preheat oven to 400 F. Wash the potatoes. Make several small slits with a paring knife. Place directly on oven rack and bake for 60-90 minutes until tender. Refrigerate until chilled.
- When the potatoes are chilled, begin assembling the casserole.
- Preheat the oven to 350 F. Grease a 11"x 6.5" casserole pan and set aside.
- Cook the bacon as desired until it is cooked through but barely starting to crisp. Drain the strips and set aside. Chop into bacon bits when cool.
- In a large mixing bowl combine sour cream, bouillon, milk, butter, salt, pepper and white pepper. Whisk together.
- Mince tops and bottoms of green onions and stir into the sauce along with all the bacon bits and about ⅔ cup of the cheese.
- Remove any blemishes from the potatoes and shred using a hand grater with large holes.
- Gently fold potatoes into the sauce. (Or toss together with your hands). Do not over mix or casserole can become starchy. Gently spread the mixture into prepared casserole pan.
- Scatter the remaining cheese on top and bake in the preheated oven at until hot through and the cheese on top is melted and just beginning to brown around the edges, 25-30 minutes.
I believe in fresh ground pepper. It has a much nicer flavor than the stuff you buy already ground. Last year I discovered the most amazing pepper grinder ever! It’s cheep and it’s easy to use. I grind a lot of pepper – often tablespoons each day, so I have to have a grinder that does not hurt my hands. If you don’t have one, I highly recommend this one.
Need a great mashed potato recipe? Mine are legendary! Click here for the recipe.
This recipe is hanging out at weekend potluck! You can catch the other recipes at the awesome potluck here!