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Description
A creamy and cheesy twice baked potato casserole loaded with bacon and cheddar. Perfect for potlucks or family dinners.
Ingredients
- 4 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, chopped
Instructions
- Preheat oven to 400°F.
- Bake potatoes for 1 hour or until tender.
- Let potatoes cool slightly, then cut in half lengthwise.
- Scoop out potato flesh, leaving a thin shell.
- Mash potato flesh with butter, milk, sour cream, salt, and pepper.
- Stir in half the bacon, half the cheese, and green onions.
- Spoon mixture back into potato shells.
- Sprinkle remaining cheese and bacon on top.
- Bake for 15-20 minutes until cheese melts.
Notes
- You can prepare this dish ahead and refrigerate before final baking.
- For crispier bacon, cook separately and add just before serving.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American