Love Twice-Baked Potatoes? Ree Drummond’s Cheesy, Bacon Casserole Version Will Be Your New Go-to

Ree Drummond, a.k.a. The Pioneer Woman, is no stranger to feeding a hungry crowd (of cowboys). And her twice-baked potato casserole is proof that she knows exactly what people want: cheesy, buttery, bacon-studded comfort food. Originally shared on an episode of The Pioneer Woman in 2018, this dish was part of a hearty ranch-style lunch she prepared for her husband and cowboy crew working cattle. But no matter where you are or what’s on your schedule, this recipe is a must for any occasion. As Drummond says, “It’s pretty much anything that’s wonderful about twice-baked potatoes but in casserole form.”

What makes this casserole special?

Not many people can say no to twice-baked potatoes. After all, they feature some a-list comfort flavors. These spuds get their name from baking them twice. The first time, to get them fluffy and tender, and the second to warm up that delicious filling with cheese, sour cream, bacon and more. But if you’re feeding a larger crowd like Drummond, you might begin to dread the thought of filling however many potato skins you need.

“When I’m making twice-baked potatoes for a crowd, it can get a little much to refill the skins after the mixture is done,” says Drummond. “But this is the perfect solution: just put it in a pan, warm it up and it’s ready to serve.” Turns out, a twice-baked potato casserole tastes like the real thing without all the effort. And if you’re planning ahead? She says you can make it the day before, store it in the fridge and bake it when you’re ready.

How Ree Drummond makes twice-baked potato casserole

Here’s what you’ll need to make this hearty recipe. If you have leftovers, store them in an airtight container or tightly wrapped in the casserole dish for up to 3 days in the fridge. Reheat in the oven or microwave until warmed through.

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Ingredients:

• 1 lb. thin bacon
• 16 russet potatoes
• 6 Tbs. canola oil
• 4 sticks salted butter, softened
• 2 cups sour cream
• 2 cups grated Cheddar Jack, plus more for topping
• 2 cups whole milk
• 4 tsp. seasoned salt
• 6 green onions, sliced
• Kosher salt and freshly ground black pepper

Directions:

• Total time: 2 hours 30 minutes
• Yield: 16 servings

1. Preheat. Preheat the oven to 400° F.
2. Fry the bacon. Drummond kicks things off by frying up a big batch of bacon in a pan—because in her words, “Twice-baked potatoes in any form have to have bacon.” Once it’s crisp, she chops it into bite-sized pieces and sets it aside. While store-bought bacon bits are an option, she insists, “Nothing is like bacon you fry yourself. Particularly when you’re cooking for cowboys.”
3. Prep the potatoes. Now, onto the star ingredient. Drummond uses big Russet potatoes, rubbing them with neutral oil before roasting them for about an hour until perfectly tender.
4. Make the mixture. Meanwhile, Drummond starts on the rest of the casserole. “Now, I’ve gotta add a lot of butter to this casserole because I baked a lot of potatoes,” she says, tossing the butter into a large bowl. To that, she adds the sour cream—because, as she puts it, “Everyone loves potatoes with sour cream, let’s face it.” While the potatoes are still hot, she slices them in half, then scoops out the insides with a spoon. She leaves some flecks of potato skin in for texture, then seasons with salt, black pepper and seasoned salt for extra flavor. Next, in goes all that crispy bacon and green onions.
5. Add the cheese. Drummond grates fresh Cheddar Jack and mixes it into the bowl along with the milk. Then, it’s time for some elbow grease—she grabs her potato masher and starts working everything together. “This takes a little while because of all the ingredients, but I don’t want there to be any huge chunks,” she explains.
6. Bake it up. Once the mixture is smooth and creamy, she spreads it into a large, greased foil baking dish. Before baking, Drummond sprinkles some extra cheese on top. It bakes for about 30 minutes, until the cheese is golden and the whole dish is warmed through.

And just like that, Ree Drummond’s twice-baked potato casserole is ready to serve. “There is not a cowboy or kid on the ranch who won’t go crazy for this,” she says. And we have to agree: this one’s a keeper!