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Twice Baked Potato Casserole

Twice Baked Potato Casserole
PREP TIME
10 min
COOK TIME
1h 40 min
YIELDS
16 servings

With ingredients like these, twice baked means twice the flavour!

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Ingredients

1
lb(s) thin bacon
16
russet potatoes
6
Tbsp canola oil
4
sticks (1 lb) salted butter, plus more for buttering baking dish
2
cups sour cream
2
cups grated Cheddar or Jack (or a mix of both), plus more for topping
2
cups whole milk
4
tsp seasoned salt
6
green onions, sliced
Kosher salt and freshly ground black pepper
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Cook the bacon in a sauté pan until crispy; let cool and then crumble.

Step 3

Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350ºF.

Step 4

Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.

Step 5

Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

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