Twice Baked Potato Casserole Is Loaded With Bacon and Cheese

Fans of Ree Drummond's famous will fall in love with this cozy and easy casserole. are made even better by parmesan, cheddar, and bacon; plus, it's the easiest way to make twice baked potatoes for a big crowd, which comes in especially handy for holiday cooking. A potato masher works perfectly for this , but a ricer yields superbly smooth mashed potatoes that taste otherworldly in contrast to the potato skins and crispy bacon. No matter how you make 'em, this dish is pure !

What kind of potatoes do you use for twice baked potato casserole?

Starchy russet potatoes work great for this casserole, but you could also use Yukon gold potatoes if you'd like. Both will mash up perfectly. Speaking of substitutes, you can also use heavy cream or buttermilk instead of the sour cream. Use what you have on hand!

What do you eat with twice baked potato casserole?

It should definitely be on your must-make list for Thanksgiving and Christmas, but it's also great with a juicy  or slow-cooked any night of the week. Basically any meal where mashed potatoes or a baked potato makes sense, you can swap in this for a little something special. 

Should you eat the skins of twice baked potatoes? 

Yes! Not only are they delicious, they also house most of the nutrients from potatoes. In this casserole, you're in control of how many potato skins to add. The recipe directs to fold in three, chopped, but feel free to adjust according to your personal taste and textural preferences. 

Can I make this ahead of time? 

You can make this casserole through step 3, then cover and refrigerate for up to 2 days. Let the casserole sit at room temperature for 30 minutes before baking, then cover with foil and bake for 45 minutes. Remove the foil, top with the remaining cheese and bacon, and bake an additional 20 to 25 more minutes until the cheese is melted and the casserole is warmed through.