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Twice Baked Potato Casserole

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A creamy, cheesy casserole that combines all the flavors of a classic twice baked potato in an easy-to-serve dish.

Ingredients

Scale

For the Crust:

  • 4 large russet potatoes, scrubbed
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons butter, softened
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 50-60 minutes until tender. Let cool slightly.
  2. Cut potatoes in half and scoop out the flesh into a large bowl, leaving a thin layer of potato in the skins.
  3. Mash the potato flesh with sour cream, milk, butter, garlic powder, salt, and pepper until smooth.
  4. Fold in 3/4 cup of cheddar cheese, half the bacon, and half the green onions.
  5. Spread the mixture into a greased 9×9 inch baking dish. Top with remaining cheese and bacon.
  6. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden. Garnish with remaining green onions before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/twice-baked-potato-casserole-3/

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