Twice-Baked Potato Casserole with Juniper Bacon

If you’re craving the creamy, cheesy comfort of baked potatoes with a smoky, herby twist, this Twice-Baked Potato Casserole with Juniper Bacon is the recipe you need. This hearty dish transforms a steakhouse classic into a rich, spoonable casserole that’s perfect for family dinners, holiday spreads, or Sunday potlucks.

The secret weapon? Juniper berries, which infuse the bacon with a piney, subtly citrusy aroma that elevates the entire dish. The result is a deliciously savory casserole loaded with flavor and textures that will keep everyone coming back for seconds.

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Why You’ll Love This Recipe

This isn’t just another potato casserole. It’s loaded with fluffy baked potatoes, crispy juniper-infused bacon, sour cream, cheddar cheese, scallions, and a hint of garlic—all the elements you love in a twice-baked potato, layered in an easy-to-serve format. Whether you’re making it as a crowd-pleasing side or a cozy main dish, this casserole delivers warmth, comfort, and gourmet flair. Plus, it can be prepped ahead of time, making it ideal for busy weeknights or holiday meals.

Ingredients

To make this Twice-Baked Potato Casserole with Juniper Bacon, you’ll need the following ingredients, each bringing something special to the table. Start with 4 large russet potatoes, the perfect base for fluffiness and structure. For creaminess and tang, add 1 cup of sour cream and 4 oz of cream cheese, both softened. You’ll need 1/2 cup of whole milk and 4 tablespoons of unsalted butter, melted, to create that silky mashed potato texture.

For the bold, smoky flavor, prepare 8 slices of thick-cut bacon, cooked until crispy with 1 teaspoon crushed juniper berries added during the last few minutes of cooking. This unusual addition gives the bacon an aromatic kick that complements the richness of the potatoes.

Mix in 1 1/2 cups of shredded sharp cheddar cheese, 2 cloves of garlic (minced), 1/2 teaspoon of black pepper, and salt to taste. Finally, finish it off with 1/3 cup of chopped green onions, adding freshness and a hint of bite.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 430
• Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 520mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 3g
• Protein: 14g

Note: Nutrition values may vary based on ingredient brands and portion sizes.

Recipe Tips

• Crush juniper berries lightly with a mortar and pestle or the back of a spoon to release their essential oils. They’re powerful, so don’t overdo it.
• For the creamiest texture, use a potato ricer or mash while the potatoes are still hot. Avoid overmixing to prevent a gummy consistency.
• Want a crispier topping? Sprinkle additional cheddar on top and broil for 3–5 minutes before serving.

Make-Ahead Tips

This casserole is a lifesaver for entertaining or meal prepping. You can fully assemble it up to 2 days ahead, cover it tightly with foil, and store it in the fridge. When you’re ready to bake, simply remove the casserole from the refrigerator 30 minutes in advance to let it come to room temperature. Then bake as directed, adding 5–10 extra minutes if needed to heat through.

Alternatively, you can bake the potatoes, mash them, and mix with other ingredients up to three days ahead. Store the bacon and cheese separately and combine everything when you’re ready to assemble the dish.

If freezing, use an aluminum or freezer-safe dish and skip the cheese topping until after thawing. Thaw in the fridge overnight, then bake at 375°F until bubbly and golden brown. This dish retains its creamy texture beautifully, making it one of the best make-ahead casseroles you’ll ever try.

Tips for a Better Casserole

For best results, bake your potatoes instead of boiling them. Baking concentrates the flavor and keeps the starch intact, resulting in a fluffier mash. Wrap them in foil and bake at 400°F for about an hour or until fork-tender.

When preparing the bacon, infuse the fat with crushed juniper berries by adding them in the final minutes of cooking. This technique allows the berries to bloom in the hot fat, releasing their botanical flavors that cling to the bacon and subtly season the entire dish.

Finally, when assembling the casserole, layer textures deliberately. Mix half of the bacon and cheese into the mashed potato mixture, then sprinkle the rest on top. This creates cheesy pockets throughout while keeping the topping golden and crisp. Finish with fresh green onions just before serving for color and bite.