TWICE BAKED POTATO CASSEROLE WITH BACON

by Sheryl

This is the ultimate comfort food. Cheesy with a bit of crunch because of the bacon. And anything with bacon and cheese is love! Creamy potatoes with crumbled bacon, melty cheese, and a fabulous amount of sour cream make this dish stand out. This is super mouthwatering and outrageously delicious, you want to dig straight in! A palate-pleasing dish with the perfect combination of everything cheesy, tangy, and salty.

INGREDIENTS

2 large baking potatoes
1/2 pound lean bacon
3/4 cup shredded mild Cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 cup shredded mild Cheddar cheese

HOW TO MAKE TWICE BAKED POTATO CASSEROLE WITH BACON

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Then, grease a 9 x 13-inch casserole dish.

Step 3: Using a toothpick, poke several holes into the potatoes.

Step 4: Place the potatoes inside the preheated oven and bake for about an hour or until completely cooked.

Step 5: Remove from the oven and allow the potatoes to cool for at least 15 minutes.

Step 6: In a large skillet, cook the bacon for about 10 minutes over medium-high heat while occasionally turning until evenly browned.

Step 7: Transfer the cooked bacon on paper towels to drain, then, crumble.

Step 8: Slice the potatoes into thin wedges from one side. Carefully scoop out the flesh, then, transfer into a bowl.

Step 9: Mix with potatoes the 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder.

Step 10: Into the prepared casserole dish, transfer, and spread the potato mixture. Top it with 3/4 cup of cheddar cheese and the crumbled bacon.

Step 11: Place inside the preheated oven and bake for about 10 to 15 minutes or until just bubbling.

Step 12: Take the casserole out of the oven and let it cool for 5 minutes.

Step 1: Serve and enjoy!

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