Description
A creamy, cheesy casserole that combines all the flavors of classic twice baked potatoes in an easy-to-serve dish.
Ingredients
Scale
For the Crust:
- 6 large russet potatoes, baked and cooled
- 1/2 cup butter, melted
- 1 cup sour cream
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Scoop potato flesh into a large bowl, leaving skins intact. Mash potatoes until smooth.
- Add melted butter, sour cream, milk, 1 1/2 cups cheddar cheese, bacon, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Spread mixture evenly into prepared baking dish. Top with remaining 1/2 cup cheddar cheese.
- Bake for 25-30 minutes until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
Notes
You can customize the seasonings to taste.