Pioneer Woman Twice Baked Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
225 grams bacon
02 -
8 medium russet potatoes (approximately 2.7 kilograms)
03 -
45 milliliters canola oil
04 -
226 grams salted butter, softened and cut into cubes
05 -
240 milliliters sour cream
06 -
240 milliliters whole milk
07 -
120 grams grated cheddar cheese, plus extra for topping
08 -
10 milliliters seasoned salt
09 -
3 green onions, thinly sliced
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C. Remove butter, sour cream, and milk from the refrigerator and allow them to reach room temperature.
02 -
Scrub potatoes thoroughly and dry. Rub each with canola oil and arrange on a baking sheet. Bake for 40 minutes until knife-tender.
03 -
While potatoes bake, place bacon in a large skillet over low heat. Cook slowly, turning occasionally until evenly browned and crispy. Drain on a paper towel-lined plate and cool.
04 -
Reduce oven temperature to 175°C after potatoes are done baking.
05 -
Leave skins on two potatoes; peel remaining potatoes. Cut all into thirds and transfer to a large mixing bowl.
06 -
Crumble cooled bacon, reserving a portion for garnish. Add most bacon, butter, sour cream, cheddar cheese (reserve extra for topping), seasoned salt, salt, and pepper to potatoes. Roughly mash.
07 -
Gradually pour in milk, mashing between additions, until desired creamy consistency is achieved.
08 -
Lightly grease a 23 x 33 cm baking dish. Spoon mixture into dish and top with reserved bacon and additional grated cheddar.
09 -
Bake uncovered at 175°C for 20–25 minutes until heated through and cheese is melted.
10 -
Sprinkle with sliced green onions and serve immediately.
# Notes:
01 -
This dish can be assembled up to two days ahead; refrigerate unbaked and allow to come to room temperature before baking as directed.
02 -
To prepare using a slow cooker, assemble as instructed in the Crock Pot and heat on low for 2 hours or high for 1 hour, then keep warm.