The Pioneer Woman’s Twice Baked Potato Casserole Recipe

There’s something undeniably comforting about gathering friends or family around a big dish of The Pioneer Woman’s Twice Baked Potato Casserole. It brings together all the crave-worthy flavors of loaded baked potatoes — smoky turkey bacon, melty cheese, buttery potatoes, and tangy sour cream — in a casserole that’s perfect for both special occasions and weeknight dinners. With its creamy, decadent texture and golden top, this dish is always a guaranteed crowd-pleaser and one of those recipes you’ll reach for again and again.

Ingredients You’ll Need

Let’s take a closer look at the ingredients list, because every single component in The Pioneer Woman’s Twice Baked Potato Casserole plays a key role in making this dish what it is. They’re all everyday ingredients, but together, they create something truly special. Here’s how each one contributes to the irresistible flavor and creamy, comforting texture:

• turkey Bacon: Cooked until crispy and crumbled,turkey bacon adds that unbeatable smoky, salty bite to every forkful.
• Russet potatoes: Their starchy nature ensures a fluffy, mashed base that soaks up all the other flavors.
• Canola oil: Rubbed on the potatoes, it helps them bake up with perfectly tender skins and soft interiors.
• Salted butter: Cubed and softened, this is key for richness and a silky-smooth potato mash.
• Sour cream: Brings tang and creaminess, making the casserole luscious but never heavy.
• Whole milk: Loosens up the mash, ensuring it stays creamy and a little indulgent.
• Cheddar cheese: Freshly grated in and on top, it adds sharpness and makes the casserole irresistibly melty.
• Seasoned salt: A simple but effective way to add flavor depth, it balances the richness.
• Green onions: Sliced and scattered on top, they add color, freshness, and a gentle onion bite.
• Salt and pepper: Add just the right amount of seasoning to make all the flavors pop.

How to Make The Pioneer Woman’s Twice Baked Potato Casserole

Step 1: Prep and Bake the Potatoes

Begin by preheating your oven to 400° F. Scrub your russet potatoes well, then dry and rub them all over with canola oil. This helps give them those beautifully tender skins. Arrange the potatoes on a baking sheet and bake for around 40 minutes, or until you can easily pierce them with a knife. Meanwhile, let your butter, sour cream, and milk come to room temperature so they’ll melt smoothly into your potatoes later.

Step 2: Fry and Crumble the turkey Bacon

While the potatoes are working their magic in the oven, cook your turkey bacon nice and slow turkey over low heat. Flip with tongs to get it evenly crisp on both sides. Once cooked, transfer the bacon to a paper-towel-lined plate to drain, then crumble it. Be sure to stash a handful aside for the all-important topping!

Step 3: Lower the Oven Temperature and Prep the Potatoes

Once your potatoes are fully baked, take them out and drop your oven temperature to 350 degrees. Leave the skins on two potatoes for that classic texture, but peel the rest. Chop all the potatoes into thirds and pile them into a large mixing bowl, ready for the good stuff to be added.

Step 4: Mix Up the Filling

Add those cubes of softened butter, dollops of sour cream, most of the crumbled turkey bacon, a generous heap of grated cheese, your seasoned salt, and another pinch of salt and pepper into the potatoes. Give everything a rough mash so you have a little texture — you’re not looking for perfectly smooth here.

Step 5: Adjust for Creaminess

Gradually pour in the whole milk, mashing as you go. This lets you control the consistency — the finished mix should be rich, creamy, and not too stiff. Taste and adjust the salt and pepper if you like; this is the moment to make it your own.

Step 6: Assemble and Top

Lightly grease a 9 x 13 baking dish and spoon in your potato mixture, spreading it out evenly. Top with extra shredded cheddar and the reserved turkey bacon you so carefully saved. The cheese will melt into a bubbly, golden layer, and the turkey bacon crisps up even more.

Step 7: Bake and Finish

Pop your assembled casserole, uncovered, into the oven for 20–25 minutes at 350 degrees. The cheese will be gloriously melty and the whole kitchen will smell incredible. Right before serving, sprinkle generously with sliced green onions for fresh color and bite.

How to Serve The Pioneer Woman’s Twice Baked Potato Casserole

Garnishes

Nothing finishes The Pioneer Woman’s Twice Baked Potato Casserole quite like those bright green onions scattered over the top. If you’re feeling extra, a dollop of sour cream, more crumbled turkey bacon, or a little extra sprinkle of cheddar never hurts. Even a little parsley can add a welcome note of freshness and a pop of green.

Side Dishes

This casserole is hearty enough to star at center stage! That said, it plays so well with all sorts of mains and sides. Try pairing it with grilled chicken, juicy steak, roasted turkey, or even a crisp green salad. A side of roasted broccoli or sautéed spinach can balance all that cheesy richness perfectly.

Creative Ways to Present

The joy of The Pioneer Woman’s Twice Baked Potato Casserole is its versatility. You can spoon it into individual ramekins for a dinner party, serve it rustic and family-style from a gorgeous baking dish, or even bring it to a potluck in a disposable tray (no shame, everyone will still eat every bite!). For a fun twist, try scooping it back into hollowed-out potato skins for a “twice baked” presentation that looks super impressive on the table.

Make Ahead and Storage

Storing Leftovers

If by some small miracle you have leftovers, store them tightly covered in the refrigerator. The Pioneer Woman’s Twice Baked Potato Casserole keeps well for up to four days. The flavors just keep getting better!

Freezing

Want to make a batch ahead of time? Assemble the casserole right up through the final cheese and turkey bacon topping, then cover tightly with plastic wrap and foil. It can be frozen for up to two months. When you’re ready, thaw in the fridge overnight before baking.

Reheating

To reheat, simply warm the casserole (covered with foil to prevent it drying out) in a 350-degree oven until heated through, about 20 minutes. Individual portions can be microwaved, but the oven gives you the best texture and brings the topping back to life.

FAQs

Can I use a different type of potato?

Russet potatoes are classic for The Pioneer Woman’s Twice Baked Potato Casserole because they have the right amount of starch for fluffy mash, but Yukon Golds add extra creaminess if you’re looking for a slight twist.

Is it possible to make this casserole vegetarian?

Absolutely! Simply leave out the turkey bacon, and if you’d like, add sautéed mushrooms or caramelized onions for some of that savory depth and texture.

Can I add extra mix-ins to the casserole?

Definitely. Stir in roasted garlic, diced jalapenos, or even a handful of cooked broccoli for added flavor and color. The casserole is a delicious canvas for your favorite twists.

How far in advance can I assemble it before baking?

You can easily assemble The Pioneer Woman’s Twice Baked Potato Casserole up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding a few extra minutes since it’ll be cold from the fridge.

Can this recipe be doubled or halved?

Yes! For a big holiday crowd, double all ingredients and use two baking dishes. For a smaller gathering, halve everything and bake in an 8×8-inch dish — adjust baking time as needed.

Final Thoughts

Once you experience the cheesy,turkey bacon-speckled joy of The Pioneer Woman’s Twice Baked Potato Casserole, you’ll see why it’s a staple at gatherings, holidays, and just-because-it’s-delicious dinners. Give it a try — and don’t be surprised when everyone asks for seconds (and the recipe).

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