Description
Indulge in the ultimate comfort food with this irresistible Cheesy Twice Baked Potato Casserole. Loaded with tender potatoes, melted cheddar cheese, and a creamy, savory filling, this dish is the perfect crowd-pleasing main course or side for any occasion.
Ingredients
– 6 medium russet potatoes, baked and cooled
– 1 cup sour cream
– 1/2 cup milk
– 1/2 cup unsalted butter, softened
– 1 1/2 cups shredded cheddar cheese, divided
– 3 slices cooked bacon, crumbled
– 2 green onions, sliced
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. 1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. 2. Bake the potatoes directly on the oven rack for 50-60 minutes, until very soft. Allow to cool slightly.
3. 3. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a thin layer of potato in the skins.
4. 4. Add the sour cream, milk, butter, 1 cup of the cheddar cheese, bacon, green onions, garlic powder, salt, and pepper to the potato flesh. Mash and stir until well combined.
5. 5. Spoon the potato mixture back into the potato skins, mounding it slightly. Arrange the stuffed potato halves in the prepared baking dish.
6. 6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the potatoes.
7. 7. Bake for 20-25 minutes, until the cheese is melted and lightly browned.
8. 8. Serve hot, garnished with additional green onions if desired.
Notes
For an extra creamy texture, you can substitute half-and-half or heavy cream for the milk. Bacon can be omitted for a vegetarian version. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 80
- Category: Main Courses
- Method: Baking
- Cuisine: American