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Twice Baked Potato Casserole

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A rich casserole combining baked potatoes, crispy bacon, sour cream, cheddar cheese, and seasonings baked until golden and bubbly. Perfect for a crowd and easy to prepare.

Ingredients

Scale
  • 1/2 pound bacon
  • 6 medium sized russet potatoes
  • 3 tablespoons cooking oil of your choice
  • 2 sticks (16 tablespoons) butter, cut into cubes
  • 2 eggs, whisked
  • 1/2 cup sour cream
  • 1 cup whole milk
  • 3 cups grated sharp cheddar cheese, divided
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced thin
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash and dry potatoes; rub them with cooking oil and sprinkle with coarse salt.
  3. Place potatoes on a baking sheet and bake for 40 minutes or until soft when pierced with a fork.
  4. Slice raw bacon and cook in a skillet until crispy; drain on paper towels.
  5. In a small saucepan, warm milk, butter, seasoned salt, and pepper until butter is melted.
  6. Remove potatoes, let cool slightly but not completely; cut in half and scoop out insides into a large bowl.
  7. Add warm milk and butter mixture to potatoes and mash by hand or with a mixer on low speed.
  8. Fold in 2 cups cheddar cheese and half the bacon; adjust salt to taste.
  9. Whisk eggs and combine with sour cream; fold into potato mixture carefully.
  10. Grease a 9×13 baking dish; transfer potato mixture into dish and smooth evenly.
  11. Sprinkle remaining 1 cup cheddar cheese and remaining bacon on top.
  12. Bake at 400 degrees F for 25-30 minutes until cheese is golden and casserole is bubbly.
  13. Let cool slightly before serving; garnish with sliced green onions.

Notes

Let sour cream come to room temperature before mixing for better incorporation. Do not overmix the potatoes to avoid a gluey texture. This casserole can be prepared ahead and refrigerated before baking.

Nutrition

Find it online: https://www.receipster.com/twice-baked-potato-casserole-7/

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