Twice-Baked Potato Casserole
A hearty and comforting casserole combining the delightful flavors of traditional twice-baked potatoes with less fuss.
Ingredients
Main Ingredients
- 4 large russet potatoes These hearty potatoes provide a creamy base.
- 1 cup sour cream Adds creaminess; Greek yogurt can be used as a substitute.
- 1/2 cup milk Provides a smooth consistency; can substitute with almond or oat milk.
- 1 cup shredded cheddar cheese Melts beautifully to give gooey goodness.
- 1/2 cup cooked bacon, crumbled Adds smoky flavor; can use turkey bacon or crispy pancetta.
- 1/4 cup green onions, chopped Adds a pop of freshness.
- to taste salt and pepper Essential for enhancing flavors.
- 1/2 cup shredded cheese for topping Because more cheese is always a good idea!
- 1/4 cup green onions for garnish A sprinkle on top adds lovely looks and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bake the russet potatoes on the oven rack or a baking sheet for about 1 hour, until tender.
- Once cooked, let the potatoes cool slightly.
- Slice the cooled potatoes in half lengthwise and scoop out the insides into a mixing bowl.
- Mash the insides until smooth.
- Mix in the sour cream, milk, 1 cup of cheddar cheese, crumbled bacon, and chopped green onions. Season with salt and pepper, and mix well.
- Spoon the potato mixture back into the potato skins or a greased casserole dish.
- Sprinkle the remaining bacon, cheddar cheese, and green onions on top.
Baking
- Bake the casserole in the oven for an additional 20-25 minutes, until cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
- Serve and enjoy!
Notes
For a crispy cheese topping, broil for the last 2-3 minutes. You can replace cheddar with other cheeses like Monterey Jack or pepper jack for variation.
Nutrition
Serving: 1gCalories: 430kcalCarbohydrates: 45gProtein: 15gFat: 22gSaturated Fat: 12gSodium: 850mgFiber: 4gSugar: 2g
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