Twice Baked Potato Casserole
Ingredients
- 3 pounds russet potatoes
- 12 ounces bacon
- 1 cup sour cream
- 4 ounces cream cheese
- 1/2 cup whole milk
- 2 tablespoons salted butter
- 2 1/2 cups grated cheddar cheese
- 1 1/2 cups green onions
- 1 teaspoon garlic powder
- 2 teaspoons salt
- freshly ground black pepper freshly ground black pepper freshly ground black pepper
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Instructions
- Prick each potato a few times with a fork and wrap them in a large foil packet. Bake until they are fork tender, 40 to 60 minutes depending on the size. Unwrap the potatoes and let them rest until cool enough to handle.
- Meanwhile, line a large, rimmed sheet pan with foil and top with a baking rack (if you have one). Arrange the bacon strips on the rack in a single layer, making sure not to overlap.,Bake the bacon until it shrivels slightly and darkens in color (remember it will crisp once it’s cooled), about 15 to 20 minutes depending on thickness.,Use tongs to transfer the cooked bacon to a paper towel-lined plate to cool. Chop the bacon into small bits. Set aside.,Alison Bickel / Simply Recipes
- Once the potatoes are cool enough to handle (but still warm), slice them half. Peel the skin and discard. Cut the potato flesh into chunks and place in a large mixing bowl.,Add the sour cream, cream cheese, milk, and melted butter. Using a potato masher, mix and mash until well combined, but not completely smooth (you want a few potato lumps still).,Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the green onions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture. Taste and season with more salt and pepper, if needed.
- Grease a 9x13-inch baking dish with butter.
- Add the potato mixture to the prepared casserole dish and smooth in an even layer. Scatter the remaining cheddar cheese over the potatoes. Cover the dish with foil, making sure not to press it tight against the cheese, and bake for 40 minutes.,Remove the foil and bake the casserole uncovered for another 20 minutes, until the cheese is browned and bubbling slightly at the sides.
- Top the casserole with the remaining bacon bits and green onions. Serve.,Love this recipe? Leave us a review below!
Source
Original recipe: View Original