Twice Baked Potato Casserole
A comforting casserole that combines the fluffy texture of baked potatoes with cheesy goodness, perfect for feeding a crowd.
Ingredients
Main Ingredients
- 8 medium Russet potatoes Enough to fill a 9x13 dish once mashed
- 6 tablespoons Butter
- 1 cup Sour cream
- 1/2 to 3/4 cup Milk or half and half Just enough for creamy texture
- 2 cups Shredded cheddar cheese Plus a little extra for the top if desired
- 1 teaspoon Garlic powder
- to taste Salt and pepper
- 6 to 8 slices Cooked bacon, crumbled Optional but adds great flavor
- 1/3 cup Sliced green onions
Instructions
Preparation
- Heat your oven to 400°F. Scrub the potatoes, poke them a few times with a fork, and place them right on the oven rack or on a baking sheet.
- Bake for 50 to 70 minutes, until the skins look crisp and a fork slides in easily. Larger potatoes take longer.
- Let them cool enough to handle, then slice each potato open and scoop the insides into a big bowl.
- Add butter, sour cream, garlic powder, salt, pepper, and about 1/2 cup of milk. Mash until creamy, adding more milk a splash at a time if it feels stiff.
- Stir in most of the cheddar, most of the bacon, and some green onions. Save a little for the top.
- Spoon the mixture into a greased 9x13 baking dish. Smooth it out, then sprinkle with the remaining cheese and bacon.
Baking
- Bake at 375°F for about 20 to 25 minutes, until hot and bubbly. If you like a golden top, broil for 1 to 2 minutes at the end, but watch it closely.
- Let it sit for 5 to 10 minutes before serving for cleaner scoops.
Notes
For best texture, do not over mash. Warm your dairy before adding. This dish can be made ahead and refrigerated before baking.