Are you on the hunt for a side dish that doesn’t merely accompany the main course but proudly takes centre stage? Something that evokes warm feelings of family gatherings, Sunday lunches, and the pure comfort of a beautifully home-cooked meal? If this sounds like what you’re looking for, then we have the perfect recipe for you. Allow us to introduce the most decadent, creamy, and satisfying Pioneer Woman Twice Baked Potato Casserole. This dish captures everything we adore about traditional twice-baked potatoes—the light, flavourful filling and the crisp, cheesy crust—and reimagines it as an easy-to-share casserole. It represents the pinnacle of comfort food potatoes, and we’re certain it will earn a permanent place in your recipe collection.

We’ve embraced the heart of Ree Drummond’s wholesome cooking to develop a dish that is both delightfully rustic and wonderfully rich. It eliminates the fiddly task of stuffing individual potato skins while delivering the same incredible taste. Whether you are organising a festive feast, a casual weekend get-together, or simply need a standout side for a weeknight supper, this loaded potato casserole is sure to receive glowing praise.

Why You’ll Love This Recipe

• Irresistible Flavour for Everyone: We’re combining fluffy mashed potatoes with rich butter, tangy soured cream, savoury bacon, and generous amounts of melted cheese. It’s a timeless combination that proves utterly delicious and is always a favourite with both adults and children.
• Perfect for Planning Ahead: We understand that life can get hectic! You can fully assemble this casserole a day or two before you need it. Simply cover it and store it in the refrigerator, then bake it fresh when you’re ready to serve. This makes hosting events far more relaxed.
• Effortless to Assemble: We have removed all the fuss from making twice-baked potatoes. There’s no need to meticulously scoop and refill fragile potato skins. You just mash, mix, spread it all into a dish, and bake. It’s the ideal method for serving this iconic flavour to a larger group.
• A Fantastically Versatile Side: This recipe serves as a brilliant foundation for your culinary imagination. You can easily adapt the fillings and toppings to match your preferences. Consider different cheeses, fresh herbs, or even a little spicy kick! It’s the ultimate cheesy side dish for any meal.

Ingredients

• 1.5 kg (about 6-8 medium) baking potatoes, such as Maris Piper or Russets
• 225g streaky bacon, cooked until crisp and crumbled
• 250g mature Cheddar cheese, grated (plus extra for topping)
• 240ml soured cream
• 120ml whole milk or single cream, warmed
• 115g unsalted butter, softened and cubed
• 1 bunch of spring onions, finely sliced (greens and whites separated)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)

How to Make the Perfect Pioneer Woman Twice Baked Potato Casserole

Creating this casserole is a wonderfully straightforward and satisfying experience. We have broken down the method into simple, manageable steps to ensure you achieve a flawless result every single time. So, pop on your apron, and let’s begin!

Step 1: Bake the Potatoes

1. Begin by preheating your oven to 200°C (180°C Fan / Gas Mark 6).
2. Scrub the potatoes thoroughly under cold running water and then pat them until they are completely dry. Pierce the skins all over with a fork; this essential step allows steam to escape, preventing them from bursting in the oven.
3. Arrange the potatoes directly onto the oven rack and bake for 60-75 minutes. They are ready when the skins feel crisp and a knife inserted into the centre meets no resistance.
4. Once cooked, carefully take the potatoes out of the oven and allow them to cool for 10-15 minutes, or until they are comfortable enough to handle.

Step 2: Prepare the Potato Filling

1. While the potatoes are still warm, cut each one in half lengthways. With a spoon, gently scoop the soft interior into a large mixing bowl, leaving approximately a 1cm border of potato attached to the skin. This helps the skins maintain their structure.
2. You can either discard the skins or, for a more rustic, Ree Drummond-style touch, chop some up and mix them into the filling for added texture and flavour. We personally love the character it adds.
3. Add the softened, cubed butter directly to the hot potato flesh in the bowl. The warmth from the potatoes will begin to melt it immediately.

Step 3: Mix and Mash

1. Using a potato masher or a handheld electric mixer set to a low speed, start to mash the potato and butter together until the butter is completely incorporated. A key tip is to avoid overmixing, which can make the potatoes starchy and gluey. Our goal is a fluffy texture!
2. Pour in the warmed milk, soured cream, garlic powder (if you’re using it), salt, and pepper. Continue to mash or mix just until the ingredients are combined and the mixture has a creamy consistency.
3. Carefully fold in most of the grated Cheddar cheese, the majority of the crumbled bacon, and the white parts of your sliced spring onions. Keep a little of each aside for the topping. Taste the filling and add more seasoning if necessary.

Step 4: Assemble and Bake the Casserole

1. Lightly grease a 2.5-litre (or 9×13-inch) casserole or baking dish with a little butter.
2. Spoon the potato mixture into your prepared dish and spread it out in an even layer.
3. Sprinkle the reserved Cheddar cheese, crumbled bacon, and the green tops of the spring onions over the surface.
4. Bake in the preheated oven at 180°C (160°C Fan / Gas Mark 4) for 25-30 minutes. The casserole is ready when it’s heated all the way through and the cheese on top is melted, bubbling, and just beginning to turn a lovely golden brown.
5. If you’d like an extra-crispy topping, you can place the dish under a hot grill for a minute or two at the end. Be sure to watch it very closely to prevent it from burning.
6. Allow the casserole to rest for 5-10 minutes before serving. This helps it to set a little, which makes for neater portions. We hope you enjoy it!

Top Tips for the Best Loaded Potato Casserole

To ensure your casserole truly shines at the dinner table, we have collected a few of our favourite tips and tricks. Following this advice will help elevate your dish from merely good to absolutely unforgettable.

Choose the Right Potatoes

The variety of potato you select has a significant impact on the final result. We always recommend using starchy potatoes like Maris Pipers, King Edwards, or Russets. Their lower moisture content results in a wonderfully fluffy texture when baked and mashed, creating the perfect light and airy filling for your casserole.

Don’t Overmix the Filling

This is perhaps the most important rule when it comes to mashed potatoes. Overworking them releases an excess of starch, which unfortunately leads to a dense, gluey consistency. You should mix the ingredients only until they are just combined. A few small lumps are perfectly acceptable and contribute to the dish’s rustic charm.

Warm Your Dairy

Introducing cold milk and soured cream to hot potatoes can cause the mixture to cool down too rapidly, potentially resulting in a less creamy finish. We suggest gently warming your milk or cream before incorporating it. You can also let the soured cream come to room temperature for about 30 minutes. This small step helps everything meld together seamlessly.

Delicious Variations to Try

One of the finest qualities of this Ree Drummond potato recipe is its wonderful adaptability. We encourage you to use our recipe as a starting point and get creative with your own unique additions. Here are a few of our ideas to inspire you:

• Change the Cheese: While a sharp, mature Cheddar is a timeless choice, you can build a more complex flavour by using a combination of cheeses. Try adding nutty Gruyère, extra-melty Monterey Jack, or even a touch of smoked Gouda for greater depth.
• Spice It Up: For those who enjoy a little warmth, try mixing in some chopped pickled jalapeños, a pinch of cayenne pepper, or a dash of your favourite hot sauce to the potato filling.
• Make a Healthy Twice Baked Potato Casserole: To create a lighter version, you can replace the soured cream with full-fat Greek yoghurt and opt for turkey bacon instead of pork. You could also secretly boost the nutritional value by adding finely chopped steamed cauliflower or broccoli.
• Create a Loaded potato casserole: Go all out with your toppings! Alongside the bacon and cheese, think about adding a dollop of fresh soured cream, a scattering of chopped chives, or some sweet caramelised onions just before you serve it.

What to Serve With Your Potato Casserole

This substantial casserole is a brilliant accompaniment to a diverse range of main courses. Its rich and cheesy profile pairs beautifully with roasted meats, grilled steaks, or even a simple piece of baked fish. It’s the ideal side dish for a Sunday roast or a special holiday meal.

We find this hearty casserole is a wonderful partner to a simple roasted chicken or a succulent steak. For an interesting pairing, you could serve it alongside our comforting Low Carb Chicken Casserole for a balanced meal. It also beautifully complements saucy main dishes, like our very popular Garlic Parmesan Chicken Pasta Recipe. We’ve drawn inspiration from the queen of comfort cooking herself, whose family-friendly approach is always a success. You can explore her original take on many potato recipes on her official blog.

FAQ

A Casserole Worth Sharing

So there you have it—a truly wonderful Pioneer Woman Twice Baked Potato Casserole that is sure to become a cherished family favourite. This is much more than just a side dish; it’s a bowl of pure comfort that has a special way of bringing everyone together at the dinner table. With its creamy, cheesy centre and golden, crisp topping, it captures everything we cherish about generous, home-style cooking.

Now, what are you waiting for? It’s the perfect time to gather your ingredients and whip up a dish that is guaranteed to win you plenty of compliments. We are confident that once you’ve tasted it, you’ll find yourself making it time and time again. Please do leave a comment below to tell us how it went—we always love to hear from our fellow home cooks!

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Prep: 20 mins
Cook: 90 mins
Serves: 8

Ingredients

• 1.5 kg baking potatoes (Maris Piper or Russets)
• 225g streaky bacon, cooked crisp and crumbled
• 250g mature Cheddar cheese, grated
• 240ml soured cream
• 120ml whole milk or single cream, warmed
• 115g unsalted butter, softened and cubed
• 1 bunch of spring onions, finely sliced (greens and whites separated)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

Instructions

1. Preheat oven to 200°C (180°C Fan). Scrub, pierce, and bake potatoes for 60-75 mins until tender. Let cool slightly. Halve the potatoes and scoop the flesh into a large bowl.
2. Add cubed butter to the hot potato flesh and mash. Gently mix in warmed milk, soured cream, garlic powder, salt, and pepper. Fold in most of the Cheddar cheese, crumbled bacon, and the white parts of the spring onions.
3. Spoon the mixture into a greased 2.5-litre (9×13-inch) baking dish and spread evenly. Top with the reserved cheese, bacon, and the green parts of the spring onions.
4. Bake at 180°C (160°C Fan) for 25-30 minutes until hot and the topping is golden and bubbly. Rest for 5-10 minutes before serving.

Nutrition (per serving): Calories: 573 kcal, Carbs: 36 g, Protein: 24 g, Fat: 37 g