Twice Baked Potato Casserole
Twice Baked Potato Casserole takes all the flavors of a twice-baked potato, from the sour cream mixture to the bacon and cheese, and bakes it all together in one dish.
Servings: 8
Calories: 511kcal
Ingredients
Sour Cream Mixture
- 6 ounces cream cheese, room temperature
- 1 cup sour cream
- ½ cup fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup whole milk
Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Topping
- 8 strips bacon, cooked and crumbled
- 3 cups cheddar cheese, shredded and divided
- chives, for garnish
Instructions
Sour Cream Mixture
- Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.
Potatoes
- Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
- Coat each potato with canola oil and salt and bake on a baking sheet for 1 hour. Potatoes should be fork-tender when done.
- Remove baked potatoes from the oven and let cool. (Leave the oven at 400°F.) When cool enough to handle, roughly chop the potatoes into 1/2-inch, bite-sized pieces.
Assembly
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Add potatoes to a large bowl. Mix the potatoes with the sour cream mixture, half the cheese, and the crumbled bacon. (You can reserve some pieces of bacon as a topping if you wish.)
- Spread out the potato mixture into the prepared baking dish.
- Top with remaining shredded cheese and reserved bacon (if you have some set aside).
- Bake, uncovered, 15-20 minutes, or until cheese is hot and bubbly.
- Remove from oven. Serve hot. Garnish with chives (optional).
Nutrition
Calories: 511kcal