This twice-baked potato casserole is a slight twist on an old favorite. This cheesy recipe will surely set mouths watering. For a creamier casserole, use a potato masher to mash potatoes thoroughly.
- 2 large baking potatoes
- ½ pound lean bacon
- 1 ½ cups shredded mild Cheddar cheese, divided
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.
Use a toothpick to poke a few holes into each potato.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.
Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
This recipe can be made a day ahead of time. Prepare through Step 7. Cover the baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degrees F (175 degrees C) oven for about 40 minutes. Remove foil and continue baking until cheese is melted and bubbly, about 15 minutes more.
Nutrition Facts (per serving)