Twice Baked Potato Casserole W/Bacon

By KeyIngredient

Ingredients

• 2 large baking potatoes
• 1/2 pound lean bacon
• 3/4 cup shredded mild Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon dried chives
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mild Cheddar cheese
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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.

Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. 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.
Footnotes

Editor's Note:
This recipe can be made a day ahead of time. Prepare through Step 5. Cover baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degree F (175 degrees C) oven for about 40 minutes. Remove foil and bake until cheese is melted and bubbly, about 15 minutes more.