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.
Ingredients
- baking potatoes: 2 piece
- lean bacon: 0.5 pound
- ½ cups shredded mild Cheddar cheese: 1 piece (divided)
- sour cream: 0.5 cup
- milk: 0.25 cup
- unsalted butter: 2 Tbsp (melted)
- chives: 1 tsp (dried)
- garlic powder: 0.5 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
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Use a toothpick to poke a few holes into each potato. Dotdash Meredith Food Studios
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Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
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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. Dotdash Meredith Food Studios
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Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
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Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined. Dotdash Meredith Food Studios
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Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon. Dotdash Meredith Food Studios
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Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
