Prep Time: 20 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 55 mins | Yield: 7-8
With the perfect blend of flavour and warmth, this delicious Twice Baked Potato Casserole is the ultimate comfort food. Crisp, greasy, gooey, and bacony. What not to love, right?
8 medium russet potatoes, about 4 lbs
4 tbsp butter, melted
1/2 to 3/4 tsp salt
1/4 tsp pepper
3 cloves garlic, finely chopped
4 oz cream cheese, at room temperature
1/2 c sour cream
2 c shredded cheddar cheese
1/2 lb of bacon slices, cut into bits and fried
1/4 to 1/2 c milk (if potatoes are too thick)
2 green onions, sliced
How to make Twice Baked Potato Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Use foil to line a small baking sheet.
Step 3: With a fork, pierce the skins of the potatoes and transfer them to the prepared baking sheet. Place inside the preheated oven and bake for about 60 minutes or until tender.
Step 4: Once done, take the potatoes out of the oven, then adjust the oven temperature to 325 degrees F.
Step 5: Allow cooling the potatoes a bit before slicing them in half. Scoop out the flesh and place in a large bowl.
Step 6: Add butter, salt, pepper, garlic, cream cheese, and sour cream with the potato flesh and briskly mix to break the potatoes down a bit.
Step 7: Mix in a cup of cheddar cheese, milk, 1/2 bacon, 1/2 green onions until incorporated. Add up to half a cup of milk if the mixture seems thick until you get a mashed potato consistency.
Step 8: With non-stick cooking spray, grease a 9 x 13-inch casserole dish.
Step 9: Transfer the mixture to the prepared dish and spread.
Step 10: Sprinkle over the rest 1 cup cheese and bacon.
Step 11: Cover the dish with foil and bake in the preheated oven for about 35 to 40 minutes.
Step 12: Once done, remove from the oven and garnish with sliced green onions.