Twice Baked Potato Casserole
Layers of creamy potatoes, bacon, cheese and more fill this casserole dish!
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Servings: 10
Ingredients
- 1/2 pound bacon
- 8 medium russet potatoes
- 3/4 cup salted butter softened
- 1 cup sour cream
- 1 cup milk (I use 2%)
- 2 cups shredded mild cheddar cheese
- 2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees F. Place the butter, sour cream and milk on the counter so they're not so cold when adding them to the potatoes.
- Clean and scrub potatoes. Then poke a few holes over them with a fork. Place potatoes on the center rack in oven and bake for 45 minutes or until fork tender. Carefully remove potatoes from oven. (*Please handle potatoes carefully they will be hot!). Decrease oven temperature to 350 degrees F.
- Meanwhile, cook bacon in a large skillet, over low heat, until crispy. Carefully remove hot bacon and place on a paper-towel lined plate to soak up grease and to cool. Chop the bacon into small pieces. Set aside.
- Remove the skins from the cooked potatoes then place potatoes in a large bowl. Mash with a potato masher. Add the butter, sour cream and milk to potatoes. Mash again to combine everything. Stir in half the crumbled bacon. Spread potato mixture into a greased 9x13 inch baking dish.
- Top potatoes with the shredded cheese and remaining bacon. Bake, uncovered, for 25 minutes or until hot and cheese is bubbly. Carefully remove from oven. Let stand about 5 minutes before serving. Top with sliced green onions and serve. Enjoy!
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