Twice Baked Potato Casserole With Bacon
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  • 2 large baking potatoes
  • 11/2 pound lean bacon
  • 13/4 cup shredded mild Cheddar cheese
  • 11/2 cup sour cream
  • 11/4 cup milk
  • 12 tablespoons unsalted butter, melted
  • 11 teaspoon dried chives
  • 11/2 teaspoon salt
  • 11/2 teaspoon ground black pepper
  • 11/2 teaspoon garlic powder
  • 1 ✕ —Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.



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