Can you guess what might be one of the most favorite casseroles of all time? Hint: This divine dish dates back to at least the late 19th century, with an early mention in the Buckeye Cookery and Practical Housekeeping cookbook of 1877. Another (more helpful) hint: it uses potatoes. And one last hint (probably the give-away): it uses cheese and bacon.

If you guessed the “Twice-Baked Potato Casserole,” you’re so right! It has been affectionately described as “crack potatoes” because folks find it highly addictive—not possible to stop at one serving—due to the savory, rich, comforting combination of ingredients.

It’s a genius idea, don’t you think? It acts as a "lazy" or simplified version, replacing the tedious, time-intensive process of scooping and stuffing individual potato skins with a single-dish preparation. The casserole version evolved to streamline preparation for large gatherings (think holiday meals, family reunions, and so on). And it caught on so quickly that it became a weeknight staple.

The base consists of mashed potatoes (usually Idaho Russets because of their high starch content, which creates a fluffy texture) mixed with butter, sour cream, cream cheese, sharp cheddar cheese, bacon, and seasonings. It's as easy as dumping ingredients into a baking dish and cooking until golden brown and bubbly.

When asked why this is such a beloved casserole (besides the obvious incredible satisfying taste, texture, and heartiness), people gush over its convenience (a real time-saver and can be made-ahead), its adaptability (substitute Greek yogurt for sour cream and can customize flavors using onion powder, paprika, Cajun spices or other favorite herbs and spices), and its versatility (it pairs beautifully with meat as a side dish, yet is hearty enough to serve as a main course).

Truly, the options are nearly endless. Try adding a “kick” with diced chili peppers or crushed red pepper flakes. Or consider swirling in pesto and sun-dried tomatoes for an Italian twist. Maybe swap out the cheddar for goat cheese and add a drizzle of hot honey at the end. Bottom line: This is a great dump casserole recipe to make your own.

So I’ll close with a recipe I found on www.bhg.com. The cooks at Better Homes and Garden had their own little suggestion: try adding a packet of dry onion soup mix to the sour cream—“This knocked it out of the ballpark!” Bake the potatoes and mashed if you want, but leftover mashed potatoes will save you loads of time!

Twice Baked Potato Casserole

Ingredients:

6 cups mashed potatoes (or six or 7 large baked potatoes, mashed, or even instant mashed potatoes)
2 to 3 cups shredded Cheddar cheese
1 medium onion finely chopped (1 cup)
1 cup sour cream
6 to 7 slices bacon chopped
1/4 cup chopped, fresh chives
4 cloves garlic minced
1/2 teaspoon ground black pepper

Directions:

1. Preheat oven to 375°F.

2. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of the bacon, half of the chives, the garlic, and pepper. Mix well.

3. Spoon into a 2-quart rectangular baking dish.

4. Top with remaining cheese.

5. Bake, uncovered, 30 to 35 minutes or until heated through, sprinkling with remaining bacon the last 5 minutes of baking. Top with remaining chives.

6. Keep any leftover potato casserole in an airtight container up to 5 days.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.