This Twice Baked Potato Casserole is a comforting blend of russet potatoes, crispy bacon, hard-boiled eggs, and a creamy mixture of cheddar, feta, Parmesan, and cottage cheeses. Enhanced with rich butter and tangy sour cream, it’s a hearty, flavorful dish, that will elevate any family gathering or meal.
Full disclosure: I don’t actually twice bake these potatoes! Instead, I boil them whole before baking the casserole, so they are twice cooked. You can still go the traditional route and twice bake them (I’ll explain how in the instructions below), but I think the soft skins from boiling give the casserole a richer, more compelling texture without competing with the crispy bacon bits.
That was the first change I made to what was originally my mom’s recipe and the beginning of how they became “Those Potatoes.”
When I started tweaking the recipe, I had no idea it would stir up a bit of family drama! It was the late ’90s, and mom had made a twice-baked potato dish from a local newspaper for a family dinner. On the way home, I told my wife, “Those were good, but I think I can make them better.” A few weeks later, I invited my mom over and served my version, with the addition of feta, parmesan, gruyere, cottage cheese, a LOT more bacon, and the new cooking method—boiling instead of twice baking. She loved them and asked where I got the recipe. When I told her it was “Those Potatoes” she’d made a couple of weeks previously at her dinner, well, she didn’t talk to me for two weeks.
Looking back, I understand why. She was proud of her cooking, and I had unknowingly stepped into her domain. She was always “the cook,” and I think my attempt to “become the chef” hit a nerve. Now, with her gone for several years, I often wonder if she knows she’s still with me every time I cook.
Why I Love this Twice Baked Potato Casserole
- It combines the elegance of Twice Baked Potatoes with the convenience of a casserole.
- This casserole is comfort food at it’s finest – combining the beloved flavors of potato, bacon, and cheese.
- The creaminess from the blend of cheeses elevates the dish and makes it worthy of a spot at any formal dinner.
- You can make it a day or two ahead, easing the pressure of preparing a large meal.
The First Step – Mise en Place
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and gather and measure all the ingredients required to make this Twice Baked Potato Casserole recipe. In culinary terms, we call this “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.
Ingredient List for Twice-Baked Potato Casserole
- Russet Potatoes: The hearty base of this casserole, russet potatoes provide a creamy texture and hold up well during boiling and baking.
- Hard-Boiled Eggs: Chopped and added for extra richness and a subtle, firm texture throughout the casserole.
- Bacon: Adds a smoky, savory flavor with a crispy texture that complements the creaminess of the potatoes.
- Cottage Cheese: Adds a creamy, mild base that helps bind the casserole without overwhelming the other flavors.
- Sour Cream: Creamy and tangy, sour cream helps keep the casserole rich while balancing the heavier flavors.
- Cheddar Cheese: Sharp and flavorful, cheddar adds a classic cheesy kick that melts beautifully into the casserole.
- Feta Cheese: This tangy, crumbly cheese adds a burst of flavor, balancing the richness of the other ingredients.
- Gruyère Cheese: With its nutty and slightly sweet flavor, Gruyère enhances the richness of the dish and gives it a gourmet touch.
- Parmesan Cheese: A salty, umami-packed cheese that gives the casserole a sharp finish. Fresh grate your own – it makes a difference.
- Unsalted Butter: Adds richness and moisture, allowing the other flavors to shine without overpowering the dish with extra salt.
- Garlic: A small but powerful addition, garlic brings depth and a warm, aromatic note to the dish.
- Kosher Salt and Fresh Ground Pepper: Season to taste.
How to Make Twice Baked Potato Casserole
- Place the potatoes in a small stockpot and cover with water. Turn heat to medium and maintain a light simmer until potatoes are fork tender, about 1 hour. When done cooking, remove from water and set aside to cool.
- If you choose to bake the potatoes, prick the potatoes all over and place in a preheated 375°F oven. Bake until fork tender, about 1 hour. When done cooking, remove from oven and set aside to cool
- While the potatoes are cooking, bring a saucepan of water to a rolling boil. Using a slotted spoon, lower the eggs into the boiling water. Boil the eggs until cooked, about 12 minutes for large eggs. When done cooking, shock the eggs in ice-cold water to make it easier to peel. Then peel and slice using an egg slicer.
- Remove the bacon from the package and slice crosswise into approximately 1/2 inch slices.
- Then place into a hot cast iron skillet (can substitute any skillet) and fry until crisp and golden brown. About 8-12 minutes. When done cooking, remove cooked bacon and place on paper towel to capture fat drippings. Set aside to cool.
- If you boiled the potatoes, using a VERY sharp utility knife, slice the potatoes into 1/4 slices. Place slices into a large mixing bowl.
- If you baked the potatoes, cut an opening into the top of the potatoes and remove the flesh, placing it into a large mixing bowl. Discard the empty shells.
- Slice the butter into 1/4 slices and place into the mixing bowl with the potatoes.
- Add the bacon, egg slices, sour cream, cottage cheese, cheddar cheese, feta cheese, gruyere cheese, parmesan cheese, garlic, and butter. Stir to combine. Taste and season your preference.
- Place the mixture into a 13 x 9 casserole dish sprayed with a non-stick spray.
- Cook in a preheated 350°F oven for 1 hour or until cheese is bubbly and the top is golden brown.
- Serve immediately.
Storing Leftovers
Refrigerator – Up to 3 days
If you have leftovers, you can store them in the refrigerator using an airtight container for up to 3 days.
Freezer – Up to 3 months
You can freeze leftovers in an airtight container for up to 3 months.
Twice Baked Potato Casserole (Those Potatoes)
This Twice Baked Potato Casserole is the ultimate comfort food! Creamy potatoes are mixed with cheddar, Gruyère, bacon, and a blend of savory cheeses, then baked to golden perfection. Topped with green onions, and melted cheese, it’s an irresistible dish perfect for any family gathering or cozy dinner.
Ingredients
- 4 medium russet potatoes
- 6 eggs
- 1 pound bacon
- 2 cups cottage cheese
- 2 cups sour cream
- 2 cups cheddar cheese, shredded
- 1 cup feta cheese, crumbled
- 1/2 cup gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 ounces unsalted butter
- 4 cloves fresh garlic, crushed
- 2 teaspoons Kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 bunch green onions, sliced for garnish
Instructions
- Place the potatoes in a small stockpot and cover with water. Turn heat to medium and maintain a light simmer until potatoes are fork tender, about 1 hour. When done cooking, remove from water and set aside to cool. (If you prefer to bake the potatoes, see note #1 below).
- While the potatoes are cooking, bring a saucepan of water to a rolling boil. Using a slotted spoon, lower the eggs into the boiling water. Boil the eggs until cooked, about 12 minutes for large eggs. When done cooking, shock the eggs in ice-cold water to make it easier to peel. Then peel and slice using an egg slicer.
- Remove the bacon from the package and slice crosswise into approximately 1/2 inch slices. Then place the sliced bacon into a hot cast iron skillet (can substitute any skillet) and fry until crisp and golden brown. About 8-12 minutes. When done cooking, remove cooked bacon and place on paper towel to capture fat drippings. Set aside to cool.
- Using a VERY sharp utility knife, slice the potatoes into 1/4 slices. Place slices into a large mixing bowl.
- Slice the butter into 1/4 slices and place into the mixing bowl with the potatoes.
- Add the bacon, egg slices, sour cream, cottage cheese, cheddar cheese, feta cheese, gruyere cheese, parmesan cheese, garlic, and butter. Stir to combine. Taste and season your preference.
- Place the mixture into a 13 x 9 casserole dish sprayed with a non-stick spray.
- Cook in a preheated 350°F oven for 1 hour or until cheese is bubbly and top is golden brown.
- Top with sliced green onion and serve immediately.
Notes
#1 – To bake the potatoes, prick them all over with a fork then place into a preheated 375°F oven until fork tender, approximately 1 hour. Remove from oven and allow to cool. When cool enough to handle, cut an opening into the top of the potato and scoop the flesh into a large mixing bowl. Discard the empty shells.
