Twice Baked Potato Casserole

Total Time:
2 hr
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 40 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) 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 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

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

  • 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 350 degrees F.

  • 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.

  • 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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    This recipe is featured in:

    Easy Comfort Food Recipes