Twice Baked Potato Casserole
Twice baked potato casserole is so amazing; you’ll wonder why you haven’t been making it all along!
This creamy, delicious, bacon-topped side dish is out of this world. It really is hard to resist. A great comfort food item that also makes the perfect side dish for any special occasion or holiday meal. I recommend pairing it with our Pellet Grill Smoked Turkey recipe! Simply fantastic!
Ingredient List:
- 8 Yukon gold potatoes, medium-sized
- 1 can evaporated milk: I recommend using evaporated milk because it works so well with potatoes, but you can certainly use whole milk or heavy cream if preferred. If you want your potato casserole to be creamier, use 1 1/2-2 cans of evaporated milk.
- Shredded sharp cheddar cheese: You can also use mild cheddar or white cheddar if preferred. Sharp has such a delicious tangy flavor, and it really pops in this twice baked potato casserole.
- Melted butter
- Sour cream
- Bacon, thin cut
- Green onions
- Garlic
- Salt
- Black pepper (optional)
How to Make Twice Baked Potato Casserole:
- Fry the bacon, drain and chop into small pieces. Chop green onions and store them and the bacon in the refrigerator until ready to use.
- Bring 8 1/2 cups of water to boil with 1 tablespoon salt.
- Peel and chop potatoes. Add to boiling water. Reduce heat to medium-high and boil potatoes for 20 minutes or until very tender.
- Strain potatoes and mash them. I recommend using a potato ricer for this twice baked potato casserole (any mashed potato recipe, really), but a masher or mixer will work if you do not have access to one.
Baking or Grilling:
- Preheat oven for 350 degrees F. If warming on the grill, set the pan with potato casserole over indirect heat for 20-25 minutes.
- In a medium microwave-safe bowl, melt butter. Add to mashed potatoes along with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of cheese, minced garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1 teaspoon salt if needed.
- Scoop potato mixture into a casserole pan or disposable aluminum pan (if grilling), and top with remaining cheese, green onion, and bacon. Bake for 20-25 minutes, or until cheese has melted and sides begin to brown.
- Remove twice-baked potato casserole from the oven (or grill), and serve.
- Store leftovers in an airtight container in the refrigerator for up 4 or 5 days after initial preparation.
Serve this potato casserole with:
Rotisserie Holiday Ham
Smoked Root Beer Glazed Ham
Prime Rib Roast
Cowboy Steaks
Pellet Grill New York Strip Steaks
Twice Baked Potato Casserole
With its creamy, delicious, bacon-y goodness, who can resist this twice baked potato casserole. Definitely a great comfort food item that is also makes the perfect side dish for holiday meals.Photo by: Sabrina Baksh
Print PinServings: 8 People
Ingredients
- 8 medium yukon gold potatoes, peeled and chopped
- 1 12 ounce can evaporated milk Use 1 1/2-2-cans for creamier potatoes
- 1 1/2 cups, shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup sour cream or Icelandic yogurt
- 5 strips bacon, cooked and finely chopped
- 4 green onions, finely chopped
- 1 clove garlic, minced
- 1-2 teaspoons salt (start with 1 teaspoon)
- 1/4 teaspoon black pepper
Instructions
- Fry bacon, drain and chop into small pieces. Chop green onions and set it and the bacon aside in refrigerator until ready to use.
- Bring 8 1/2 cups of water to boil with 1 tablespoon salt. Peel and chop potatoes. Add to boiling water. Reduce heat to medium high and boil potatoes for 20 minutes or until very tender. Strain potatoes. I recommend using a potato ricer for this recipe (or any mashed potato recipe really), but if you do not have access to one then a masher or mixer will work.
- Preheat oven for 350 degrees F. If warming on the grill, set over indirect heat for 25 minutes.
- In a medium microwave safe bowl melt butter. Add to mashed potatoes along with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of the cheese, garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1 teaspoon salt if needed.
- Scoop potato mixture into a casserole pan or disposable aluminum pan (if grilling), and top with remaining, cheese, green onion, and bacon. Bake for 20-25 minutes, or until cheese has melted and sides are beginning to brown.
- Remove from oven (or grill), and serve.
- Store leftovers in an airtight container in refrigerator for up 4 or 5 days after initial preparation.
