Twice-Baked Potato Casserole (for Andy)

Andy, you’re awesome! Thanks for being such a great reader of this newsletter. We’re here to help you out of a tight spot with your surprise dinner guests. This Twice-Baked Potato Casserole will make it look like you planned for your in-laws’ visit all along.

You’ve got this, Andy! This easy recipe will save the day and impress everyone at the table. Let’s turn those last-minute jitters into a delicious family meal that’ll have your in-laws thinking you’re a master chef.

Exact Ingredients List

Here’s what you’ll need to make Andy’s Twice-Baked Potato Casserole:

• 3 lbs russet potatoes (about 8 small)
• 1 Tbsp olive oil
• 2 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup unsalted butter, softened
• 1 cup heavy whipping cream
• 1/2 cup sour cream
• 8 bacon slices, cooked and crumbled
• 1/2 cup thinly sliced scallions (about 4)
• Cooking spray
• 4 oz sharp Cheddar cheese, shredded (about 1 cup)

Remember to have these items ready before you start cooking. It’ll make the process smoother and more enjoyable. Don’t worry if you’re missing an ingredient or two – cooking is all about being creative and making it work with what you have!

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.

Spread half the potato mixture into the dish. Sprinkle with half the cheese.

Add the rest of the potato mixture on top. Sprinkle with the remaining cheese.

Bake for 20-25 minutes until the cheese melts and the casserole is hot.

Take the dish out of the oven. Top with the leftover bacon, potato skin pieces, and scallions.

Put it back in the oven for 5 more minutes to crisp up the toppings.

Let the casserole cool for a few minutes before serving. It’ll be piping hot!

Dish it up and enjoy your delicious twice-baked potato casserole. Your surprise guests will love it!

Possible Substitutes List & Recipe Variations

Don’t have all the ingredients? No worries! You can easily swap some items in this recipe.

Try using Yukon Gold potatoes instead of russets for a creamier texture. You can replace heavy cream with whole milk or half-and-half if you’re looking for a lighter option.

No sour cream? Greek yogurt works great as a substitute. It adds a tangy flavor and keeps the dish creamy.

Vegetarians can skip the bacon or use plant-based bacon bits. For extra flavor, try adding roasted garlic or caramelized onions.

Want more veggies? Mix in some steamed broccoli or spinach. You can also top the casserole with diced tomatoes or jalapeños for a kick.

Switch up the cheese! Experiment with different types like Gruyère, Gouda, or pepper jack. For a unique twist, try blue cheese crumbles on top.

Make it ahead of time by assembling the casserole and refrigerating it. Just bake it when you’re ready to serve. You can even freeze individual portions for quick meals later.

Tips, Tricks & Storing

Make this casserole ahead of time to save stress on busy days. You can prep it up to 24 hours before baking. Just cover and refrigerate.

For extra crispy bacon, cook it in the oven while the potatoes are baking. Place strips on a rack over a baking sheet and cook at 400°F for about 20 minutes.

Want to freeze leftovers? Let the casserole cool completely, then wrap tightly in plastic and foil. It’ll keep in the freezer for up to 3 months.

To reheat, thaw in the fridge overnight. Bake at 350°F for about 30 minutes or until heated through.

Try these tasty mix-ins for variety:

• Diced jalapeños for a spicy kick
• Crumbled blue cheese for tangy flavor
• Chopped fresh herbs like chives or parsley

For a lighter version, swap half the cream for milk and use Greek yogurt instead of sour cream.

Remember to let the casserole rest for 5-10 minutes after baking. This helps it set and makes serving easier.