Twice Baked Potato Casserole
Introducing the BEST twice baked potato casserole you will ever make! Loaded with tender baked potatoes, bacon, and cheese then baked together in a delicious creamy casserole.
Servings: 10 people
Ingredients
- 5 pounds russet potatoes
- olive oil for rubbing
- 10-12 slices bacon, cooked, crumbled, and divided
- 3/4 cup salted butter softened
- 1 cup sour cream
- 1 cup half and half, or milk
- 2 cups cheddar cheese, shredded and divided
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 3 green onions, sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the potatoes clean. Wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
- Cook and crumble the bacon. Reserve 1/4 cup for the top of the casserole.
- Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.
- Remove the skins from the potatoes. Cut them into chunks and add them to a large mixing bowl.
- Add the butter, sour cream, half and half, onion powder, and salt and pepper.
- Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.
- Stir in 1 1/2 cups shredded cheese and 1/2 cup bacon crumbles.
- Add the potatoes mixture to a lightly greased 9 x 13 baking dish.
- Top the casserole with the remaining 1/2 cup cheddar cheese and reserved bacon.
- Bake for 25-30 minutes or until hot and bubbly.
- Top with sliced green onions and enjoy!
Nutrition
Calories: 564kcal | Carbohydrates: 44g | Protein: 14g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 786mg | Potassium: 1084mg | Fiber: 3g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 14mg | Calcium: 247mg | Iron: 2mg
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