Emeril Twice Baked Potato Casserole
Copycat Emeril twice baked potato casserole is a tasty dish that is easy to prepare, and almost everyone will love it! This recipe is great to make in advance and does not require a ton of effort for the reward of a delicious taste. Check out the recipe with step-by-step instructions on how to make this tasty casserole!
Ultimate Twice Baked Potatoes
Emeril’s recipe for twice-baked potatoes is the ultimate twice-baked potato recipe. Although this is a basic and simple dish, Emeril’s recipe walks you through and different twist to the recipe. Our copycat recipe is based on Emeril’s dish. However, we have made a few tweaks to create the recipe more to our liking. The great thing about this recipe is that you can also adapt it to fit your wants. This is such a good, and easy dish to make. You will want to check out the ultimate twice-baked potatoes recipe!
Twice Baked Potato Casserole
Perhaps you are familiar with your average twice-baked potatoes, but a twice-baked potato casserole is taking it to a whole new level. Making twice-baked potatoes into a casserole is even easier than making twice-baked potatoes. We will walk you through the steps, of how exactly to make an easy and very tasty twice-baked potato casserole later in this post.
The BEST Twice Baked Potatoes
Our copycat recipe for the best twice-baked potato casserole is easily made using potatoes that have been baked, a bit of cream cheese, sour cream, cheddar cheese, bacon bits, and green onions. It is an easy, and simple dish to make that taste delicious and adds a lot to your meal.
Emeril’s Twice Baked Potato Casserole — A big time kid favorite!
Sometimes it can be hard to find good foods for kids to eat, especially ones that they enjoy eating. We would encourage you to give this copycat recipe for Emeril twice-baked potato casserole a try. In our family is often a favorite for the kids.
Emeril Lagasse – Twice Baked Potato Casserole
Now that your taste buds are watering for a twice-baked potato casserole, let’s turn our attention to what you will need to make this casserole. We will also cover how you can make this easily in your own kitchen.
Ingredients
Emeril’s Original Ingredients
Potatoes
Butter
Sour cream
Heavy cream
Salt
Black pepper
Bacon
Cheddar cheese, cubed and shredded
Green onions
Egg
Our Add-In’s
Cream cheese
Garlic salt
Garlic powder
Parsley
How to Make it
Do you have your shopping list above for the ingredients needed to make Emeril’s twice-baked potato casserole? We are going to now look at how you go about pairing this casserole. We will start off first by looking at how to prepare it.
Preparation
Before you begin making your twice-baked potato casserole, it is important to gather all of your ingredients together, to make sure you have everything that is needed. Then start in with your potatoes.
Start with Baked Potatoes
You can use any kind of potatoes you wish. The most common kind to use are russet potatoes. However, you may use Yukon Gold, or Redskin potatoes if you desire. Any kind will work. Start off by washing all your potatoes so that they are clean and pat them dry. Poke a hole in each potato, then wrap each potato in aluminum foil, add a little bit of butter, and sprinkle with seasoning salt before baking at 400°F for one hour, or until the potatoes are soft.
Crisp Bacon
While your potatoes are baking, you can start cooking your bacon. Cook your bacon until it is done as you desire. Then allow the grease to drain before crushing your bacon into smaller pieces. Set aside.
Cut Potatoes
When your potatoes are fully baked, remove them from the oven and allow them to cool. When they are fully cool to your touch, cut each potato in half. Then remove as much of the filling without touching the skin as you can. Add all the potato fillings to a mixing bowl.
Make Mashed Potato Filling
In a mixing bowl take all your potato fillings, and slightly mash them so that only small lumps remain. Add butter, sour cream, heavy cream, salt, pepper, bacon bits, half of the cheddar cheese, half of the green onions, and eggs. Also, add cream cheese, garlic powder, garlic salt, and parsley if you wish. Gently fold to combine. Potatoes will be slightly lumpy, and all the fillings should now be mixed in.
Twice Baked Potatoes
Take your casserole dish and spray it with cooking spray. Next, pour in your potato filling. Top with additional shredded cheddar cheese, and bacon bits if desired. Bake at 375°F for 20 minutes, or until it begins to bubble slightly around the edge. Remove from the oven, top with additional green onions, serve, and enjoy.
Make-Ahead Method
If you enjoy making your dishes ahead of time, this is a great recipe to make ahead. To do this, I would recommend preparing it as far as baking your potatoes and mixing everything together. Have it ready to go into the oven, but do not bake the second time. Wrap it securely in plastic wrap before placing it into the fridge or freezer to store. When you intend to fully prepare the casserole the next day, go ahead and put it in the fridge. However, if you are making it well in advance, you will want to place your casserole into the freezer for up to three months.
Crockpot Method
For an even easier way to make our copycat recipe for emeralds twice-baked potato casserole, you can use your crockpot to make it. To prepare this casserole using the crockpot method, you will want to wash your potatoes and prepare them, then wrap each one in aluminum foil, accompanied by a dusting of seasoning salt, and a small dollop of butter. Place each potato wrapped in foil into the crockpot. Allow it to bake on high for about four hours, or low for 6 to 8 hours.
Once your potatoes are baked the first time around, you can prepare your filling, then put it back into the crockpot. Cook on high for an additional half an hour to one hour, or on low for another 1 to 2 hours. Check on it occasionally, as the cooking time may vary depending on your specific crockpot. Once it is fully warmed, you can go ahead and serve it.
Cooking the Twice Baked Potatoes in the Air Fryer
How you prepare your twice-baked potato casserole in an air fryer, can vary depending upon your type of air fryer. Here are some suggested instructions for you, please adapt as needed for your specific air fryer.
Prepare your potatoes as instructed above, wrapping each one individually in aluminum foil, a little butter, and seasoning salt. Place in your air fryer for about one hour and use the bake function. When the time has passed, check on them to see if they are soft. Allow them to go before preparing your filling as instructed above. Then place your casserole dish back into the air fryer and bake as instructed above.
Cooking the Twice Baked Potatoes in the Oven
Twice baked potatoes in the oven is very easy. This is probably the most common method to use. Begin by washing and patting all your potatoes dry. Next poke holes in each potato. Place your potatoes on a sheet of aluminum foil, add a small piece of butter, and sprinkle with seasoning salt. Wrap securely in the foil and place in the oven at 400°F and bake for one hour, or until the potatoes are soft. After they are baked, remove, and allow the potatoes to cool.
Prepare your filling, then add everything to your casserole dish. Add your toppings to the casserole, then place your casserole into the oven. Bake at 375°F for 20 to 30 minutes. Or until the edge of the casserole is bubbly, and the cheese on top has turned a light brown color.
Storing Leftovers
There are a couple of different ways you can store your leftovers. This includes keeping them in the fridge for up to three days or freezing them for up to three months. You can also choose to place your leftover casserole into individual serving sizes or store the whole casserole together.
Refrigerating Leftover Potato Casserole
To refrigerate any leftover twice baked potato casserole, you’ll want to transfer it to either a plastic bag or an airtight container before placing it in the refrigerator. Keep in mind that your casserole will be best when eaten within three days of preparing it.
Freezing Leftover Potato Casserole
To freeze any leftover potato casserole, you will want to transfer it to a plastic bag, or airtight container. You can also choose to leave it together as a whole casserole or separate it into personal size servings. If using a plastic bag, be sure to remove any extra air from the bag before sealing and placing it in the freezer. Leftover potato casserole may be kept in the freezer for up to three months.
Reheating Frozen Potatoes
Reheating frozen twice-baked potato casserole is a relatively easy process. Simply remove your casserole from the freezer, and if possible, allow it to thaw. It is best when thawed in the refrigerator overnight, however, you may also allow it to thaw on your countertop. Once the frozen casserole has begun to thaw, place it into the cold oven, and preheat the oven to 350°F with the frozen casserole in it. Bake until warmed all the way through.
What to Serve With Twice Baked Potatoes
A common question is what can we serve with twice-baked potatoes? The answer to this question can vary depending upon what you wish. You can easily make a steak, or chicken thigh to serve with a baked potato casserole and have a filling meal. You can also serve twice baked potato casserole as the main dish, and simply serve a side salad, fruit, or vegetable along with the casserole. Your options are endless for what to serve with twice-baked potatoes.
Twice-Baked Potatoes
There are a ton of different ways you can prepare twice baked potatoes. Today we are focusing mainly on copycat Emeril twice baked potato casserole. However you can also prepare twice baked potatoes by over stuffing them, or as crack potatoes.
Overstuffed Twice-Baked Potatoes
Overstuffed twice baked potatoes, or when you bake the potatoes, allow them to cool, then cut them in half. You then scoop out the filling for each potato leaving the skin in about a quarter inch of the filling around the skin intact. Then take the filling and make your delicious filling mixture.
Then you stuff the filling back into the potato shells, before baking one last time. This typically results in potatoes that are overstuffed and loaded down with delicious goodies.
Twice Baked Crack Potatoes
Twice-baked crack potatoes are very similar to the above as well. The main difference is that the filling includes a ranch dressing mix. This is unique to crack potatoes, and not many other twice-baked potatoes include this ingredient.
Popular Recipe Variations
There are several different recipe variations by professional chefs for twice-baked potato casseroles. The two most prominent recipes are by the Pioneer Woman, and by Paula Deen.
The Pioneer Woman’s Twice Baked Potato Casserole
The Pioneer Woman’s recipe for twice baked potato casserole, it’s very similar to Emeril’s twice baked potato casserole recipe. The main difference is the proportional amount of the ingredients included. Because the proportions are slightly different, the outcome of the entire dish is a slight variation of the recipe. The Pioneer Woman’s recipe also makes more mashed potato, whereas Emeril’s recipe makes soft potato chunks.
Paula Deen Twice Baked Potato Casserole: Copycat Recipe
Paula Deen’s twice baked potato casserole recipe is also a similar variation to Emeril’s twice-baked potato casserole. The main difference with this is also that it has similar ingredients, but different amounts of the ingredients are called for. Some variations of Paula Deen’s recipe also include slices of potatoes in the finished casserole.
Now that we have gone over the different ways you can make this casserole, let’s look at this recipe for Emeril’s twice-baked potato casserole, including our variations to this recipe. Check out the full details below.
Copycat Emerils Twice Baked Potato Casserole Recipe
Number Of Servings: 9×9 inch pan
Preparation Time: 1 hour 30 minutes
Ingredients
5-6 large russet baking potatoes (or about 3.5 pounds)
¼ cup butter
½ cup sour cream
4 oz cream cheese
¼ cup heavy cream
1 tsp salt
¾ tsp black pepper
1/3 pound cooked bacon
2 cups shredded cheddar cheese
¼ cup green onion, chopped
2 eggs
½ tsp garlic powder
¾ tsp garlic salt
Parsley, as desired
Directions
Step 1
Thoroughly wash, pat dry, and poke a hole into each of your potatoes. Next, cut aluminum foil for each potato, spray cooking spray on the aluminum foil, add one potato, sprinkle with seasoning salt, and add a small slice of butter. Wrap securely in foil. Repeat for all potatoes. Bake at 400°F for one hour, or until the potatoes are soft to the touch. Remove and allow to cool.
Step 2
Cut potatoes in half, and remove all except for the skin. Place potato filling into a mixing bowl, and mash potatoes until they are only slightly lumpy. Fold in butter, sour cream, cream cheese, heavy cream, salt, pepper, bacon, 1 cup cheddar cheese, 1/8 cup green onions, egg, garlic powder, garlic salt, and parsley.
Step 3
Grease your baking dish, and pour in prepared filling. Top with remaining shredded cheddar cheese, a few bacon bits, and green onions. Bake at 375°F for 20 to 30 minutes or until the casserole is slightly bubbly around the edge, and the cheese has started to turn a golden color. Remove, serve, and enjoy!
Notes
The best type of potato to use is a russet baking potato, however, any type of potato will work for this dish.
Nutrition
We have estimated that the above recipe, will serve a total of six people. Therefore, each serving is 1/6 of the above recipe. We have estimated that one serving contains 759 calories. We have also estimated that ones are in contains 45 g total fat, 178 mg cholesterol, 1370 mg sodium, 61 g total carbohydrates, and 29.1 g protein.
This recipe can easily be adjusted to contain less fat and have a healthier benefit. To do this, simply use lower fat, cream cheese, and sour cream. You may also use milk, instead of heavy cream. Plus, cutting back on the bacon will be a huge benefit as well. These are a few easy ways to make the overall nutritional facts healthier.
Popular in Comfort Food
Tips and Tricks:
When making a twice-baked potato casserole, there are a few tips and tricks you can try to make this recipe easier. Below are a few ideas for you.
Tips from the Kitchen
Tip 1: Pre-bake your potatoes
One great tip for you to try is to bake your potatoes well in advance. Sometimes I try to bake potatoes a day in advance. This allows the potatoes to fully cool off before making into a casserole.
Tip 2: Don’t Over Mash
One iconic part of Emeril’s twice-baked potato casserole is that it is not made with mashed potatoes. This means when you are mashing your potatoes, be careful to not over-mash them. Crushing them, so that there are only small lumps of potatoes will help to give your casserole a better overall flavor, and unique aspect to it. I believe that this will make your overall casserole much better.
Air Fryer Twice Baked Potatoes
You can easily use your air fryer to bake your potatoes and cook your casserole. How you go about doing this, will depend upon your specific air fryer. I like to use the bake function, on mine. Then prepare as stated in the recipe above.
Instant Pot Twice Baked Potatoes
You can also easily make twice-baked potatoes in your instant pot. However, you will not be able to make a casserole in the instant pot.
Time to Cook the Ultimate Instant Pot Twice Baked Potatoes!
The total time estimate for making twice-baked potatoes in an instant pot is an average of one hour and fifteen minutes. The time may vary slightly depending on the specific instant pot.
Tools for Instant Pot Twice Baked Potatoes
Mixing bowl
Rubber spatula
Potato masher
Instant pot pressure cooker
Step-by-Step Guide: Instant Pot Twice Baked Potatoes
Prepare your potatoes by washing, patting dry, and poking a hole into each one. Into your instant pot, add a cup of cold water, and your air fryer basket. Then place your potatoes into the basket. Close the lid and seal your pressure cooker. Cook on high pressure for 34 minutes, then allow to do a natural release of the pressure for 10 minutes, before carefully opening the lid.
After your potatoes have cooled, cut each potato in half, and remove the potato filling. Be careful to leave the skin and ¼ to ½ inch of the edge intact. Make your filling in a mixing bowl as instructed above. Scoop your filling back into the potato skins, top with shredded cheese, bacon bits, and green onions. Place the potatoes back into the instant pot and close the lid. Turn on to Air Fry, cook 400°F for eight minutes. Carefully remove from the pressure cooker, serve, and enjoy.
Try These Next!
FAQs
Can Twice Baked Crack Potatoes be Made in Advance?
Yes! Twice-baked crack potatoes can be made in advance. The best way to do this is to prepare it all, except for the final baking. Then complete the final baking right before you want to eat it.
Can You Freeze Twice Baked Crack Potatoes?
Yes, you can most definitely freeze twice-baked potatoes. The best way to freeze them is to fully prepare them, up to the last baking. Place them into an airtight storage container, or plastic bag to freeze for up to three months.
What to Serve with Twice Baked Crack Potatoes?
There are so many things you can serve with twice-baked potatoes. You can serve twice baked potatoes as a side dish, or as a main dish. If you choose to serve them as a side dish, you can simply pair your twice-baked potatoes with meat, such as a steak or chicken thigh. If you choose to serve twice baked potatoes as a main dish, you can simply pair the potatoes with something simple like fruit, salad, or a vegetable.
The Good Life Twice Baked Potato Casserole
Oh, it’s the good life! Twice-baked potato casserole is definitely food for the good life. Making twice-baked potato casserole is easy, and makes a tasty dish. This is one that anyone can tackle no matter what your skill level is in the kitchen. Not only is it easy to make, but almost everyone is bound to like this casserole.
Twice Baked Potato Casserole | Emeril Lagasse
This recipe is adapted from Emeril Lagasse twice baked potato casserole recipe. While most things remain the same, the amount of cheese has been slightly adapted, along with the addition of cream cheese, and a few additional seasonings. The great thing about this recipe is that you can easily adapt it to fit your taste buds as well!
Emeril’s Potato Casserole
Copycat Emeril’s twice-baked potato casserole is a very easy dish to make and filling to enjoy. Not only is it easy and filling, but it also tastes great! Give this recipe a try today and let us know what you think about it!
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Emerils Twice Baked Potato Casserole
Ingredients
- 5-6 large russet baking potatoes or about 3.5 pounds
- ¼ cup butter
- ½ cup sour cream
- 4 oz cream cheese
- ¼ cup heavy cream
- 1 tsp salt
- ¾ tsp black pepper
- 1/3 pound cooked bacon
- 2 cups shredded cheddar cheese
- ¼ cup green onion chopped
- 2 eggs
- ½ tsp garlic powder
- ¾ tsp garlic salt
- Parsley as desired
Instructions
- Thoroughly wash, pat dry, and poke a hole into each of your potatoes. Next, cut aluminum foil for each potato, spray cooking spray on the aluminum foil, add one potato, sprinkle with seasoning salt, and add a small slice of butter. Wrap securely in foil. Repeat for all potatoes. Bake at 400°F for one hour, or until the potatoes are soft to the touch. Remove and allow to cool.
- Cut potatoes in half, and remove all except for the skin. Place potato filling into a mixing bowl, and mash potatoes until they are only slightly lumpy. Fold in butter, sour cream, cream cheese, heavy cream, salt, pepper, bacon, 1 cup cheddar cheese, 1/8 cup green onions, egg, garlic powder, garlic salt, and parsley.
- Grease your baking dish, and pour in prepared filling. Top with remaining shredded cheddar cheese, a few bacon bits, and green onions. Bake at 375°F for 20 to 30 minutes or until the casserole is slightly bubbly around the edge, and the cheese has started to turn a golden color. Remove, serve, and enjoy!
