Description: Twice-Baked Potato Casserole is a comforting and indulgent dish that captures all the flavors of classic twice-baked potatoes in a convenient casserole form. Creamy mashed potatoes are mixed with cheese, sour cream, and bacon, then baked to perfection, resulting in a rich and flavorful side dish.
Preparation time: 25 minutes
Cooking Time: 1 hour
Serving size: 8 Servings
Ingredients:
- 5 pounds russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 cups shredded cheddar cheese, divided
- 1 cup cooked and crumbled bacon, divided
- 3 green onions, finely chopped
- Salt and pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C).
Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and transfer them to a large mixing bowl.
Mash the potatoes using a potato masher or a hand mixer until smooth and lump-free.
Add the softened butter, sour cream, and milk to the mashed potatoes. Mix until well combined and creamy.
Stir in 1 1/2 cups of shredded cheddar cheese, half of the cooked and crumbled bacon, and chopped green onions. Season with salt and pepper to taste.
Transfer the potato mixture to a greased baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the rest of the cooked bacon over the top.
Bake in the preheated oven for about 30-40 minutes or until the casserole is heated through, and the top is golden and bubbly.
If desired, garnish with chopped fresh chives before serving.
Serve this Twice-Baked Potato Casserole as a flavorful and satisfying side dish for any meal. It’s a crowd-pleaser with all the classic flavors of twice-baked potatoes in a convenient casserole format.
