Twice Baked Potato Casserole With Bacon

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 535 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup milk
• ½ cup sour cream
• ½ teaspoon ground black pepper
• 2 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• 1 ½ cups shredded mild Cheddar cheese
• 1 teaspoon dried chives
• 2 large baking potatoes
• ½ pound lean bacon

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

Step 2

Use a toothpick to poke a few holes into each potato.

Step 3

Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

Step 4

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.

Step 5

Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.

Step 6

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.

Step 7

Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.