Twice Baked Potato Casserole With Bacon
This Twice Baked Potato Casserole with Bacon is a hearty and comforting dish that’s perfect for any occasion. It’s a delicious twist on the classic twice-baked potato, with a creamy filling and a crispy, cheesy topping.
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Ingredients:
Potato Filling:
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| Ingredient | Quantity |
|---|---|
| Russet potatoes | 6-8 large |
| Sour cream | 1/2 cup |
| Unsalted butter, softened | 1/2 cup |
| Whole milk | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
Topping:
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| Ingredient | Quantity |
|---|---|
| Shredded sharp cheddar cheese | 1 cup |
| Crispy bacon, crumbled | 1 cup |
| Green onions, finely chopped | 2 |
Optional Garnish:
- Chopped fresh chives
Instructions:
-
Preheat and Prepare:
- Preheat oven to 400°F (200°C).
- Scrub potatoes and bake directly on oven rack for 1 hour.
- Let cool slightly.
-
Mash and Blend:
- Reduce oven temperature to 350°F (175°C).
- Cut potatoes in half, scoop out flesh, and mash.
- Add sour cream, butter, milk, salt, and pepper.
- Blend until smooth and creamy.
-
Layer and Assemble:
- Transfer mashed potatoes to a greased casserole dish.
- Top with shredded cheese, crumbled bacon, and green onions.
-
Bake to Golden Glory:
- Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly, and top is golden brown.
-
Garnish and Serve:
- Garnish with chives, if desired.
- Let rest a few minutes before serving.
