Twice Baked Potato Casserole With Bacon
Makes 6 servings
Ingredients
- 6 (6) medium-sized Potatoes (scrubbed well)
- 3 Tablespoons (3 Tablespoons) Vegetable Oil
- ½ Cup (115 g) Sour Cream
- ½ Cup (113.5 g) Butter
- ½ Cup (122 g) Milk
- Salt and Pepper (to taste)
- 2 Cups (226 g) Cheddar Cheese
- ½ Cup (118.29 g) Chopped (Cooked Bacon (approximately 4 slices))
- 2 (2) Green Onions (green parts chopped)
Instructions
- Preheat oven to 400F.
- Line a baking sheet with tinfoil or a silicone baking mat
- Scrub each potato clean and then rub with cooking oil.6 medium-sized Potatoes, 3 Tablespoons Vegetable Oil
- Place the potatoes on the lined cookie sheet and bake for 1 hour.
- Chop the potatoes into 1" pieces and place in a large bowl.
- Mash the potatoes with a fork or a patry blender
- Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.6 medium-sized Potatoes, ½ Cup Sour Cream, ½ Cup Butter, ½ Cup Milk, Salt and Pepper, ½ Cup Chopped, 2 Cups Cheddar Cheese
- mix until combined
- Reduce oven temperature to 350F.
- Scoop potato mixture into a pan sprayed 8" x 8" casserole dish.
- Top with remaining cheese, bacon and green onions.½ Cup Chopped, 2 Green Onions, 2 Cups Cheddar Cheese
- Bake for 10-12 minutes, until cheese is completely melted.
Notes
Can I bake potatoes the night before?
Yes! Bake those potatoes the night before or even up to 5 days before you make this recipe. Save time when you have it. Just store the cooled potatoes in the fridge until using them.
Do I have to keep the skins on the potatoes?
Nope. That is up to you. I bake the potatoes and leave the skins on. But if you like the skins off, bake them and then scoop out the baked potato flesh. Or peel them before baking.
Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®