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Twice Baked Potato Casserole

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A creamy mashed potato casserole loaded with bacon, cheddar cheese, and potato skins, perfect as a make-ahead and freezer-friendly side dish.

Ingredients

Scale
  • 6 large Russet potatoes
  • 2 tablespoons canola oil
  • 8 slices bacon
  • 4 tablespoons salted butter
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon seasoned salt
  • Salt and pepper to taste
  • 3 green onions, sliced (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes and prick with a fork. Rub with canola oil and bake directly on oven rack for about 1 hour or until tender.
  3. Cook bacon in a skillet until crisp. Drain on paper towels and crumble.
  4. Cut baked potatoes in half lengthwise and scoop out the insides into a large bowl, leaving a thin shell.
  5. Add butter, sour cream, milk, seasoned salt, salt, and pepper to the potato insides and mash until smooth and creamy.
  6. Stir in half of the shredded cheddar cheese and half of the crumbled bacon.
  7. Spoon the mixture back into the potato shells and place in a casserole dish.
  8. Top with remaining cheddar cheese and bacon.
  9. Bake at 350°F (175°C) for 20-25 minutes or until cheese is melted and casserole is heated through.
  10. Garnish with sliced green onions before serving.

Notes

Russet or Yukon Gold potatoes work best for this recipe due to their starchy texture. The casserole can be made two days ahead and is freezer-friendly. Sharp cheddar cheese is recommended for best flavor.

Nutrition

Find it online: https://www.receipster.com/twice-baked-potato-casserole-6/

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