Prep Time: 20 minutes | Cook Time: 1 hour 35 minutes | Total Time: 1 hour 55 minutes | Yield: 7-8
Twice-baked potato casserole is twice the fun! It’s the ultimate comfort food with a delicious flavor combination.
Ingredients
4 tbsp butter, melted
8 medium russet potatoes, about 4 lbs.
3 cloves garlic, finely chopped
2 c. shredded cheddar cheese
1/2 lb. of bacon slices, cut into bits and fried
4 oz. cream cheese, at room temperature
1/2 c. sour cream
2 green onions, sliced
1/4 to 1/2 c. milk
1/2 to 3/4 tsp salt
1/4 tsp pepper
How to make Twice Baked Potato Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil, line a small baking sheet.
Step 2: Using a fork, pierce the potato skins. On the prepared baking sheet, place the potatoes and bake for about 60 minutes until tender. Take the dish out of the oven, then adjust the oven temperature to 325 degrees F.
Step 3: Allow the potatoes to cool a little before slicing them in half. Into a large bowl, scoop out the potato flesh. To the bowl, add the butter, salt, pepper, garlic, cream cheese, and sour cream. Briefly mix to slightly break the potatoes.
Step 4: Then, add a cup of cheddar cheese along with the milk, half of the bacon, and half of the green onions. Mix again until everything is well incorporated. You can add up to half c milk if the mixture seems super thick until you reached a mashed potato consistency.
Step 5: Using a non-stick cooking spray, grease a 9 x 13-inch casserole dish. Into the bottom of the pan, spread the potato mixture and sprinkle with the rest of the 1 c cheese and bacon.
Step 6: Tent with foil and place in the preheated oven. Bake for about 35 to 40 minutes.
Step 7: Remove from the oven when done, and garnish the casserole with some sliced green onions.
Step 8: Serve and enjoy!
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