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Pioneer Woman Twice Baked Potato Casserole

Pioneer Woman twice baked potato casserole combines fork-tender russet potatoes with butter, sour cream, and milk, then bakes under a topping of crisp bacon and melted cheddar. It has a creamy, lightly chunky texture and is finished with fresh green onions.
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Prep Time 20 minutes
Cook Time 1 hour 47 minutes
Cooling and resting 25 minutes
Total Time 2 hours 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 409
Ingredients Equipment Method Notes

Ingredients
  

For the potato casserole
  • 5 lb russet potatoes scrubbed
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp seasoned salt
  • 0.5 tsp black pepper
  • 1 nonstick cooking spray
For the topping
  • 8 bacon slices
  • 1.5 cup sharp cheddar cheese shredded
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake and mash the potatoes
  1. Preheat the oven to 400°F.
  2. Pierce each potato several times with a fork and place them on a rimmed baking sheet.
  3. Bake for 55–70 minutes, until a knife slides easily into the center of the largest potato.
  4. Let the potatoes cool for 10–15 minutes, until cool enough to handle.
  5. Cut the potatoes in half and scoop the flesh into a large bowl.
  6. Add the butter, sour cream, milk, seasoned salt, and black pepper, then mash until combined, leaving some small chunks.
Assemble and bake
  1. Reduce the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray and spread the potato mixture evenly in the dish.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  4. Drain the bacon on paper towels and crumble.
  5. Sprinkle the cheese and bacon over the potatoes.
  6. Bake for 20–25 minutes, until hot throughout and the cheese is melted.
  7. Let the casserole rest for 10 minutes.
  8. Sprinkle with the green onions before serving.

Notes

For the creamiest texture, mash the potatoes while warm and leave some small chunks. Refrigerate leftovers in an airtight container for up to 4 days; this casserole is freezer-friendly for up to 2 months. For a lighter option, reduced-fat sour cream can be used.