Twice-Baked Potato Casserole
Description
This delicious twice baked potato casserole is loaded with rich and creamy mashed potatoes, crispy bacon, and Cheddar for a cheesy, comforting dish.
Ingredients
•
2 large baking potatoes
•
1/2 pound lean bacon
•
1 1/2 cups shredded mild Cheddar cheese
•
1/2 cup sour cream
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1/4 cup milk
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2 tablespoons unsalted butter, melted
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1 teaspoon dried chives
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
2
Use a toothpick to poke a few holes into each potato.
3
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
4
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.
5
Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
6
Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
7
Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
8
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.