Twice Baked Potato Casserole Recipe
Twice Baked Potato Casserole is creamy, cheesy, and loaded with crispy bacon and green onions. It’s the ultimate comfort food, perfect for potlucks and family dinners.
Equipment
- Large mixing bowl
- Potato masher or spoon
- Baking dish (9x13-inch)
- Oven
- Knife and Cutting Board
- Measuring cups and spoons
- Spatula or Large Spoon
Ingredients
- 2 large baking potatoes
- ½ pound lean bacon
- 1 ½ cups shredded mild Cheddar cheese divided
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F.
- Set out butter, sour cream, and milk to bring them to room temperature.
- Scrub potatoes clean, dry them, and rub with canola oil. Bake on a sheet for 40 minutes until tender.
- While baking, cook bacon on low heat until crispy. Drain on a paper towel and let cool.
- Lower oven temperature to 350°F. Peel skins from all but two potatoes, cut into thirds, and add to a bowl.
- Crumble bacon, reserving some for topping. Mash potatoes with butter, sour cream, cheese, and seasonings.
- Gradually add milk while mashing until creamy.
- Spread into a greased 9x13 dish, top with bacon and cheese, and bake for 20-25 minutes. Garnish with green onions and serve.
