Twice Baked Potato Casserole
A comforting dish combining baked potatoes with creamy ingredients and crispy bacon, perfect for gatherings or cozy dinners.
Ingredients
Main Ingredients
- 6 medium to large potatoes (russet or gold)
- 4 tablespoons unsalted butter
- ¾ cup sour cream
- ½ cup whole or 2% milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack
- 8 slices bacon cooked crispy and crumbled
- 4 green onions
Instructions
Preparation
- Preheat oven to 375°F (190°C). Wash, dry, and prick the potatoes with a fork.
- Place in the oven and bake for 45-60 minutes or until fork tender.
- Plunge the baked potatoes into ice cold water. Using your fingers, gently peel the potatoes.
- Cut the hot potatoes into large cubes and scoop into a large bowl.
- Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the scallions.
- Mash with a handheld potato masher and spoon into a 2-quart baking dish sprayed with nonstick cooking spray.
- Top with the remaining cheese, bacon, and green onions.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
Notes
For an extra creamy texture, add an additional splash of milk or more butter. Use leftover bacon from breakfast for added flavor. Don't skip the ice cold water step; it makes peeling the potatoes easier and keeps them from getting mushy.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 47gProtein: 12gFat: 18gSaturated Fat: 10gSodium: 650mgFiber: 4gSugar: 2g
Tried this recipe?Let us know how it was!