The Pioneer Woman’s Twice Baked Potato Casserole


The Pioneer Woman’s Twice Baked Potato Casserole is a crowd-pleaser that will make your taste buds sing with joy. This hearty dish combines the creamy goodness of mashed potatoes with the savory flavors of bacon, cheese, and green onions. Perfect for a family dinner or a special occasion, this casserole is sure to be a hit.


Here’s what you’ll need:




  • ½ pound bacon
  • 8 medium russet potatoes, Equal to about 6 pounds
  • 3 Tablespoons canola oil
  • 2 sticks salted butter, softened and sliced into cubes.
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 cup grated cheddar cheese, plus more for topping
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Salt and pepper, to taste



➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:



Preheat the oven to 400 degrees.


Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.


Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.


While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked.



Set them aside on a paper towel-lined plate to cool once finished.


Remove the potatoes from the oven and decrease the heat to 350 degrees.


Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.


Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.


Smash the potatoes with a potato masher until well-combined and creamy.


Add the potatoes to a lightly greased 9 x 13 baking dish.


Top the casserole with reserved bacon and additional shredded cheese.


Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!


➔ Nutrition Information:


This recipe makes 12 servings. Each serving contains approximately:


Calories: 521

Fat: 31g

Carbohydrates: 41g

Fiber: 3g

Protein: 18g


➔ Pro Tips:


  1. Be sure to use russet potatoes for this recipe. They have a high starch content and will result in a fluffier, creamier texture.
  2. Don’t overmix the potato mixture, or it will become gummy.
  3. To make this recipe ahead of time, prepare the potato mixture and refrigerate it for up to 24 hours. When you are ready to bake it, let it come to room temperature for 30 minutes before baking.
  4. To make this recipe a little healthier, you can use reduced-fat sour cream and cream cheese, and turkey bacon instead of regular bacon.




This recipe serves six, but it can easily be doubled or tripled to feed a larger group. It’s also a great dish to make ahead of time and reheat later, making it perfect for busy weeknights.


The Pioneer Woman’s Twice Baked Potato Casserole is a comforting and delicious dish that’s sure to become a family favorite. It’s a great way to elevate the classic baked potato and turn it into a hearty, crowd-pleasing casserole. So gather your ingredients and get cooking – your taste buds will thank you!



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