Twice Baked Potato Casserole with Turkey Bacon and Cheddar

Is there anything more comforting than a big, cheesy potato casserole? I don’t think so! It’s like a warm hug on a plate, and it’s always a hit at family dinners. But let’s be real, sometimes those classic casseroles can be a little…heavy. That’s why I’m absolutely obsessed with my recipe for Twice Baked Potato Casserole with Turkey Bacon and Cheddar.

It’s got all the creamy, cheesy goodness you crave, but with a lighter twist thanks to the turkey bacon. Trust me, you won’t even miss the regular stuff! In fact, my family begs me to make this for every holiday. I’ve been tweaking and perfecting this recipe for years, ever since I was trying to find a way to enjoy my favorite comfort food without *quite* so much guilt. And let me tell you, this is it. This is the one. Get ready to dig in!

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Why You’ll Love This Twice Baked Potato Casserole with Turkey Bacon and Cheddar

Okay, so why *this* potato casserole? Well, let me tell you, it’s got a whole bunch going for it. It’s seriously easy to whip up, even on a busy weeknight. Plus, it’s packed with flavor, and the turkey bacon makes it a *little* bit healthier (we’re not talking diet food here, people!). And the best part? Everyone always loves it. Seriously, even the picky eaters in my family go back for seconds!

Quick and Easy Potato Casserole

Seriously, don’t let “twice baked” scare you. It’s mostly hands-off time while the potatoes bake. Then, you just scoop, mix, and bake again! I promise, it’s way easier than it sounds. You’ll be surprised how quickly it all comes together.

Flavorful and Hearty Dish

Imagine this: creamy, cheesy potatoes, crispy turkey bacon, and that sharp bite of cheddar. It’s a flavor explosion! The texture is amazing, too – soft and fluffy potatoes with those little bits of crispy bacon and melty cheese. Yum!

Healthier Potato Casserole Option

Using turkey bacon is my little secret weapon. You still get that smoky, salty flavor we all love, but with way less fat than regular bacon. It’s a simple swap that makes a big difference. And honestly? I think it tastes even better!

Twice Baked Potato Casserole with Turkey Bacon and Cheddar Ingredients

Alright, let’s talk ingredients! Here’s what you’ll need to make this amazing Twice Baked Potato Casserole with Turkey Bacon and Cheddar. Don’t skimp on the good stuff, okay? We’re going for flavor here! You’ll want about 4 lb of medium russet potatoes, scrubbed clean. Grab 12 oz of turkey bacon – and make sure it’s divided ’cause we’ll use it in layers! You’ll also need 1/2 cup of melted butter, 4 oz of cream cheese (make sure it’s at room temperature, trust me on this one), 1 cup of warm milk, and 1/2 cup of sour cream. For seasoning, it’s 1 1/2 tsp of kosher salt and 1 tsp of ground black pepper. And of course, cheese! Get 8 oz of cheddar cheese, divided, plus 1/2 cup of grated parmesan and 1/4 cup of chopped chives, again, divided. Got it? Good! Let’s get cooking!

How to Prepare Twice Baked Potato Casserole with Turkey Bacon and Cheddar: Step-by-Step Instructions

Okay, friend, let’s get down to business! This Twice Baked Potato Casserole with Turkey Bacon and Cheddar isn’t hard to make, but following these steps will guarantee casserole perfection. I promise!

Preparing the Potatoes

First things first, preheat your oven to 425ºF. Now, grab those scrubbed russet potatoes and prick them all over with a fork. This is important, so they don’t explode in the oven! Pop them on a baking sheet and roast for 55-70 minutes, or until they’re nice and tender. You should be able to easily pierce them with a fork. Once they’re done, reduce the oven temperature to 375ºF. Don’t turn it off! We’re not done yet!

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Cooking the Turkey Bacon

While the potatoes are baking, it’s bacon time! Cook that turkey bacon in a skillet over medium heat until it’s crispy – about 6-8 minutes. Keep a close eye on it; turkey bacon can burn easily. Once it’s crispy, drain it on some paper towels to get rid of any extra grease. Then, crumble it up. Set it aside, you’ll need it later!

Making the Potato Mixture

Alright, the potatoes are baked, and the bacon is cooked. Now comes the fun part! In a large bowl, combine that melted butter, room-temperature cream cheese (seriously, don’t skip this step!), warm milk, and sour cream. Scoop out the insides of the baked potatoes into the bowl, and add the chopped up potato skins too. I like to leave a little potato on the skins for extra flavor and texture. Now, mash everything together until it’s nice and creamy. Don’t over-mash; a few lumps are okay! Fold in the salt, pepper, half of that crumbled turkey bacon, half of the cheddar cheese, the parmesan, and half of the chives. Mmm, it’s already smelling amazing, right?

Baking the Casserole

Grease a 3-quart casserole dish (or something similar). Then, transfer that glorious potato mixture into the dish. Cover it with foil and bake for 35 minutes, or until it’s bubbly. Remove the foil, top with the remaining turkey bacon and cheddar cheese, and bake uncovered for another 15-20 minutes, or until the cheese is melted and golden brown. Let it rest for 10 minutes before topping it with the remaining chives and serving. Seriously, try not to eat the whole thing yourself! I know it’s tempting!

Tips for the Best Twice Baked Potato Casserole

Want to take your Twice Baked Potato Casserole with Turkey Bacon and Cheddar from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to make sure it’s perfect every time. Trust me, these small things make a BIG difference!

Ingredient Temperature Matters

Seriously, don’t skip the room-temperature cream cheese! If it’s cold, it won’t blend smoothly, and you’ll end up with little lumps in your casserole. Nobody wants that! Let it sit out for at least 30 minutes before you start. You’ll thank me later!

Don’t Overcook the Bacon

Crispy bacon is delicious, but *burnt* bacon? Not so much. Keep a close eye on it while it’s cooking, and don’t be afraid to pull it off the heat a little early. It’ll continue to crisp up a bit as it cools. Remember a little crisp not char!

Ingredient Notes and Substitutions for Your Potato Casserole

Okay, so maybe you’re missing an ingredient, or maybe you just want to mix things up a bit. No problem! This Twice Baked Potato Casserole with Turkey Bacon and Cheddar is pretty flexible. Here are a few swaps you can make without sacrificing flavor.

Cheese Variations

Cheddar’s classic, but feel free to get creative! Gruyere adds a nutty flavor, Monterey Jack makes it extra melty, or a sprinkle of pepper jack will give it a little kick. My favorite? A mix of sharp cheddar and a little bit of smoked gouda. Wow!

Bacon Alternatives

Turkey bacon is my go-to, but regular bacon works just as well (just remember it’s not quite as “light”). Vegetarian? No problem! Use some vegetarian bacon crumbles or even sautéed mushrooms for an earthy flavor. I’ve even used crumbled tempeh bacon before, and it was surprisingly delicious!

Serving Suggestions for Twice Baked Potato Casserole with Turkey Bacon and Cheddar

This Twice Baked Potato Casserole with Turkey Bacon and Cheddar is pretty amazing on its own, but it’s even better with the right side dishes! I love serving it with a simple green salad or some roasted veggies, like broccoli or asparagus. It’s also fantastic alongside grilled chicken or steak. Seriously, you can’t go wrong!

How to Store and Reheat Your Potato Casserole

Got leftovers? Lucky you! This Twice Baked Potato Casserole with Turkey Bacon and Cheddar keeps really well. Just let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll last in the fridge for up to 3-4 days. When you’re ready to reheat, you can pop it back in the oven at 350°F until it’s warmed through, or microwave individual portions. I actually think it tastes even *better* the next day!

Frequently Asked Questions About Twice Baked Potato Casserole with Turkey Bacon and Cheddar

Got questions about this Twice Baked Potato Casserole with Turkey Bacon and Cheddar? I’ve got answers! Here are a few of the most common questions I get asked about this recipe.

Can I make this ahead of time?

Absolutely! You can assemble the entire casserole ahead of time, cover it, and store it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time to make sure it’s heated through. Easy peasy!

Can I freeze this casserole?

Yep! Let the casserole cool completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw it overnight in the fridge before baking as directed. Just know that the texture *might* be a little different after freezing, but it’ll still be delicious!

How can I make this vegetarian?

Super simple! Just skip the turkey bacon (or use vegetarian bacon crumbles) and maybe add some sautéed mushrooms or roasted veggies for extra flavor and heartiness. You won’t even miss the meat, I promise!

Nutritional Information for Twice Baked Potato Casserole with Turkey Bacon and Cheddar

Okay, so you’re probably wondering about the nutrition, right? Here’s a *very* rough estimate: one serving clocks in around 450 calories, 25g of fat, 20g of protein, and 40g of carbs. Remember, it’s just an estimate!

Ready to Enjoy Your Twice Baked Potato Casserole with Turkey Bacon and Cheddar?

Alright, you’ve got all the secrets! Now it’s your turn to make this amazing Twice Baked Potato Casserole with Turkey Bacon and Cheddar. I’d love to hear how it turns out! Leave a comment below, rate the recipe, or share a picture on social media. Happy cooking!