Twice Baked Potato Casserole With Bacon

By Shawn

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup shredded mild Cheddar cheese (divided)
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons unsalted butter, melted
• 8 green onions
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

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

Poke a few holes into each potato using a toothpick.

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

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.

Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Spread potato mixture into the prepared casserole dish; top with 3/4 cup 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.