Description
A creamy and delicious Twice-Baked Potato Casserole that combines the flavors of mashed potatoes with cheese and bacon, perfect for any gathering.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- Add sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper to the potatoes. Mash until smooth and creamy.
- Stir in 3/4 cup of cheddar cheese, crumbled bacon, and green onions until well combined.
- Transfer the potato mixture to a greased 9×13-inch baking dish and spread it evenly.
- Top with the remaining 1/4 cup of cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a creamier texture, add an extra 1/4 cup of sour cream.
- To make it vegetarian, omit the bacon and add steamed broccoli or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg