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