This twice-baked potato casserole is a slight twist on an old favorite. This cheesy recipe will surely set mouths watering. For a creamier casserole, use a potato masher to mash potatoes thoroughly.
Ingreadient
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2 large baking potatoes
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½ pound lean bacon
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1 ½ cups shredded mild Cheddar cheese, divided
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½ cup sour cream
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¼ cup milk
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2 tablespoons unsalted butter, melted
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1 teaspoon dried chives
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon ground black pepper
Direction
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
- Use a toothpick to poke a few holes into each potato.
- Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
- 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.
- Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
- Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
- Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
- Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
