The Pioneer Woman’s Twice Baked Potato Casserole Recipe

There’s something deeply comforting about a casserole, especially when it’s packed with cheesy, buttery potatoes. For me, The Pioneer Woman’s Twice Baked Potato Casserole is one of those dishes that brings turkey bacon fond memories of family gatherings, where everyone reaches for second (or third) helpings. It’s a heartwarming recipe that combines the simplicity of baked potatoes with a decadent twist—loaded with all the best parts of a classic twice-baked potato, but in an easy-to-serve casserole form. Trust me, once you make this, you’ll want to keep it on rotation for weeknight dinners, potlucks, or holiday feasts!

The magic of this casserole is that it’s more than just comfort food—it’s the kind of dish that transforms humble ingredients into something truly indulgent. The rich mix of butter, sour cream, and cheddar cheese creates the perfect creamy texture, while the turkey bacon adds that savory, smoky depth we all love. Plus, the crispy cheese and turkey bacon topping? It’s a showstopper every time.

this RECIPE

A story from my kitchen

I’ll never forget the first time I made this casserole for Thanksgiving. I was a little nervous, honestly. I’ve made mashed potatoes before (who hasn’t?), but combining all those flavors and making sure it wasn’t too dry or too creamy? That felt like a delicate balance. I can still remember the smell of the turkey bacon sizzling away in the skillet and the bubbling cheese in the oven as the casserole baked. My sister wandered into the kitchen, drawn by the aroma, and said, “What is that? It smells amazing!” Let’s just say, when we sat down to dinner, this casserole was the first thing to disappear from the table. It’s been a family favorite ever since.

Twice-baked potatoes in casserole form: A bit of history

Twice-baked potatoes have been around for decades, evolving from a simple method of baking potatoes, scooping out the fluffy insides, and mixing them with tasty fillings before returning them to the oven. While the classic version is often served in the potato skins themselves, this casserole brings all that goodness into one big, crowd-pleasing dish. Casseroles themselves have long been the go-to for families because of their make-ahead convenience and ability to feed a crowd, so it’s no surprise that someone (thank you, Pioneer Woman!) thought to combine the two.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Turkey bacon: The turkey bacon gives the dish a wonderful smoky flavor.
• Russet potatoes: These are ideal for this recipe because of their fluffy texture, but Yukon Golds would work in a pinch—they’ll give you a creamier result. Just be sure to bake them fully so they mash smoothly.
• Butter: Salted butter is used here, adding richness and a little salt to bring out the flavors. If you only have unsalted butter on hand, just add a pinch more salt.
• Sour cream & whole milk: These give the casserole its creamy base. You could lighten things up by using Greek yogurt in place of sour cream or substitute half-and-half for milk if you want an extra indulgent version.
• Cheddar cheese: Sharp cheddar is the star here, melting into the potatoes and giving them that gooey, cheesy appeal. If you’re feeling adventurous, try a mix of cheeses like Monterey Jack or gouda for a twist.
• Green onions: These add a pop of freshness and a bit of bite, balancing out the richness. You can substitute with chives if that’s what you’ve got on hand.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you’ll need a few trusty tools. First up, a large baking sheet for those potatoes to get perfectly baked. You also want a big mixing bowl, because once the potatoes are ready, you’ll be mashing them with all that butter, sour cream, and cheese. I recommend a potato masher, but if you don’t have one, a sturdy fork works just as well (I’ve even used a whisk in a pinch). A 9 x 13 baking dish is essential to give the casserole plenty of room to bake and get that golden-brown top. Oh, and don’t forget tongs for flipping the turkey bacon—you’ll thank me later when you don’t burn your fingers!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Start by heating your oven to 400°F. This ensures the potatoes bake evenly. Trust me, don’t skip this step—you want that skin to be crispy!
2. Prep the potatoes: Scrub your russets well (don’t forget, you’ll be eating some of that skin!). After drying them, rub them with canola oil. This helps them crisp up in the oven. Bake for about 40 minutes. You’ll know they’re done when you can easily slice through them with a knife.
3. Cook the turkey bacon: While the potatoes bake, cook your turkey bacon on low heat. Keep flipping them as they curl to get them perfectly crisp. I learned the hard way that rushing this step results in unevenly cooked bacon—slow and steady is key here.
4. Mash the potatoes: Once the potatoes are cool enough to handle, leave the skins on two of them (this adds a rustic texture) and peel the rest. Cut them into chunks and toss them in a large bowl. Add your cooked bacon (save some for the topping!), softened butter, sour cream, cheese, and seasoned salt. Roughly mash until it’s all combined, then gradually add the milk. A little patience goes a long way to ensure you get the right consistency—creamy, but still with a few chunks for texture.
5. Assemble and bake: Spread the mashed potatoes in your greased baking dish and top with extra cheese and the reserved bacon bits. Pop it in the oven at 350°F for about 20-25 minutes, or until the cheese is melty and golden. When it’s done, scatter some sliced green onions on top for a fresh finish.

Make it your own: Variations & adaptations

This casserole is a blank canvas for customization! Here are some ideas I’ve tried:

• Veggie-packed version: Stir in some roasted broccoli or sautéed spinach before baking. It adds extra nutrition and color, making the dish a bit lighter.
• Vegan twist: Swap out the butter for vegan margarine, use plant-based cheese, and try coconut milk or almond milk in place of whole milk. The result is surprisingly creamy and satisfying.
• Loaded potato version: Toss in some cooked, crumbled sausage for an even heartier version—perfect for breakfast or brunch!
• Seasonal flavors: Around Thanksgiving, I like to mix in roasted garlic and a dash of smoked paprika for extra warmth. You could also add caramelized onions for a touch of sweetness.

Serve it up in style

For serving, I love to sprinkle a bit more fresh green onion on top right before bringing it to the table. It not only brightens the dish but also makes it look restaurant-worthy. If you want to go the extra mile, drizzle a little sour cream on top, or even a dash of hot sauce for spice lovers. This casserole pairs wonderfully with a crisp side salad to balance out the richness, or even some roasted Brussels sprouts for a cozy, complete meal.

Storing and reheating tips

Got leftovers? Lucky you! This casserole stores beautifully. Keep it in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F until warmed through (about 15 minutes), or microwave individual portions for a quick lunch. You can also freeze the casserole for up to 3 months—just be sure to thaw it completely before reheating to keep that creamy texture.

Scaling up or down

Whether you’re feeding a crowd or just a small group, this recipe is super adaptable. For a smaller portion, cut everything in half and bake it in an 8 x 8 dish. For a larger group, simply double the ingredients, and you can use two 9 x 13 dishes or one big roasting pan. I’ve found that doubling the recipe doesn’t require extra time in the oven, but just keep an eye on it to make sure everything gets evenly heated.

What if something goes wrong?

Worried about over-mashing your potatoes? Don’t stress! A few lumps are totally fine in this dish—they add texture and character. If you find the casserole is too dry, you can always mix in a little more milk or sour cream before baking. And if you accidentally overcook the turkey bacon ? No worries! Crispy turkey bacon crumbles are still delicious.

Ready to give this a try?

I can’t recommend this Twice Baked Potato Casserole enough. It’s an easy, crowd-pleasing dish that’s packed with flavor, perfect for family dinners or potlucks. Plus, it’s versatile enough that you can tweak it to suit your tastes. Whether you follow the recipe to the letter or make a few personal adjustments, you’re bound to have a dish that’s comforting, indulgent, and absolutely delicious.

FAQs

1. Can I use other types of potatoes?
Yes! Yukon Golds would give you a creamier texture, while red potatoes would hold their shape a bit more. Just adjust the baking time if needed.

2. Can I make this casserole ahead of time?
Absolutely. You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just increase the baking time slightly to ensure it heats through.

3. What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quicker option.

4. Can I freeze this casserole?
Yes, this casserole freezes well for up to 3 months. Thaw it in the fridge overnight and reheat it in the oven before serving.

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