This Twice Baked Potato Casserole is the ultimate comfort food! Creamy, cheesy, and loaded with bacon, sour cream, and cheddar. An easy side for the holidays or anytime.
Instructions
1
Gather and prepare all ingredients. Preheat the oven to 400°F.
2
Prep the potatoes
3
Wash, dry, then pierce the potatoes with a fork. Brush all the potatoes with vegetable oil. Then put them on a parchment-lined oven-safe tray and place them in the oven.
4
Lay out the bacon on another parchment-lined oven-safe tray and place it in the oven. Cook the bacon for 15-20 minutes, until crispy. Then remove them from the oven and crumble when cooled. Set aside.
5
Continue cooking the potatoes for an additional 40 minutes, until fork-tender.*** Remove them from the oven.
6
Turn the oven down to 375°F. When the potatoes are cool enough to handle, cut three of them in half lengthwise. Scoop out the potatoes into a large bowl and save the skins for another use. (I air-fried mine for a snack).
7
Cut and add the remaining three potatoes, half of the crumbled bacon, butter, sour cream, milk, cream cheese, 1 cup of cheddar cheese, garlic powder, salt, and pepper to the large bowl. Mash and fold together until combined.
8
Grease a 9x13 oven-safe dish and pour the potato mixture into the dish. Spread evenly. Top evenly with the remaining cheddar and bacon.
9
Bake, uncovered, for 25 minutes, until melty. Remove from the oven and top with green onions.
