Twice-Baked Potato Casserole

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours

Ingredients

2 large baking potatoes

½ pound lean bacon

1 ½ cups shredded mild Cheddar cheese, divided

½ cup sour cream

¼ cup milk

2 tablespoons unsalted butter, melted

1 teaspoon dried chives

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

Use a toothpick to poke a few holes into each potato.

Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.

Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.

Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.

Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.

Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Nutrition

• Calories: 535 kcal
• Total Fat: 34 g
• Saturated Fat: 19 g
• Unsaturated Fat: 0 g
• Cholesterol: 94 mg
• Sodium: 1015 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 23 g