Description

Twice-baked potato casserole is the ultimate comfort food. Creamy mashed potatoes, crisp bacon, and gooey cheese come together in this dish that’s perfect for busy weeknights and holiday meals alike.

Ingredients

Scale

3 lbs medium russet potatoes
6 slices bacon, chopped into 1-inch pieces
2 tbsp butter
1 cup sour cream
1 cup cheddar cheese, shredded
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 green onions, sliced

Instructions

Preheat the oven to 400 degrees. Spray an 8 by 8-inch or 9 by 9-inch baking dish with nonstick cooking spray, set aside.
While the oven is preheating, wash the potatoes, then poke holes into them with a fork. Place on baking sheet on the middle rack in the oven, bake for 40 minutes. (You will need to adjust the time if using smaller or larger potatoes)
While the potatoes are baking, cook chopped bacon over medium heat in a skillet until browned. Remove bacon to a paper towel-lined plate to drain any excess grease.
Add the potatoes to a large bowl, and roughly mash them up a bit with a potato masher to break the skins.
Add the butter, sour cream, cheese, salt, pepper,and garlic, then mash until your desired consistency.
Stir to combine the ingredients, then gently fold in the bacon pieces.
Layer the mixture into a 2-quart casserole dish. Bake for 30 minutes.
Top with chopped green onions before serving.

Notes

Store leftover casserole in an airtight container for up to 3 days.

Freeze the casserole wrapped tightly in foil or in a freezer-safe container for up to 3 months. Freeze in an individual portion for easy meal prep. Thaw overnight in the refrigerator then reheat in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: side
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 369
Sugar: 1.5 g
Sodium: 567 mg
Fat: 20.9 g
Carbohydrates: 34.1 g
Fiber: 2.3 g
Protein: 12.2 g
Cholesterol: 47.9 mg