Twice Baked Potato Casserole
This Twice Baked Potato Casserole is the perfect comfort food for the holidays. Serve it as a main dish or on the side. It's a good thing that it's so easy to make, because everyone will be asking for seconds!
Ingredients
- 14 Yukon Gold Potatoes scrubbed and dried
- 1 pack of bacon approx 12 pieces, reserve about 1/2 cup for topping
- 1 stick of salted butter softened and sliced into pats, plus more for greasing the pan
- 3/4 cup sour cream room temperature
- 1 cup milk warmed
- 4 ounce cream cheese softened
- 2 1/2 cups freshly grated cheddar cheese divided
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 green onions thinly sliced for serving
Instructions
- Preheat the oven to 400 degrees.
- Clean and scrub potatoes. Then poke a few holes over them with a fork. Place on a parchment lined baking sheet and bake for 1 hour to 1 hour and 15 minutes (depending on size) or until tender when pierced with a fork, flipping halfway through. Remove from the oven and let cool for 15 minutes.
- While the potatoes cook, dice the bacon into small pieces. In a large frying pan on medium heat, cook the bacon for about 10 minutes or until it is crispy and cooked through, stirring occasionally. Remove from the pan and set aside on a paper towel-lined plate to cool once finished. Remove from the pan and set aside on a paper towel-lined plate to cool once finished.
- Lightly butter a 3 quart baking dish and set aside.
- Remove from the fridge the butter, sour cream, cream cheese and milk. Set them aside, they shouldn’t be cold when combined with the potatoes.
- Remove the potatoes from the oven once easily pierced with a fork and reduce oven temperature to 375°F.
- Once cool, slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin. (Pro Tip: If you like potato skins chop up 2 to 3 of the potato skins and add them to the bowl).
- Lightly mash the potatoes with a potato masher until almost completely mashed.
- Fold in the rest of the ingredients: the room temperature butter, sour cream, cream cheese, milk and salt and pepper. Mix until well combined.
- Add 1 1/2 cups of the grated cheese and ¾ of the cooked crumbled bacon and set the rest aside for topping the casserole.
- Top the casserole with the remaining bacon and shredded cheese.
- Bake, uncovered, for 20- 25 minutes until the cheese is melted. Turn to broil and broil until golden for 2-3 minutes. Watch carefully that it doesn't burn.
- Let cool for ten minutes.
- Top with sliced green onions and remaining bacon then serve.
