Twice-Baked Potato Casserole

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours 15 minutes

Ingredients

4 large russet potatoes (3 1/2 to 4 pounds total)

Cooking spray

4 tablespoons unsalted butter

4 ounces cream cheese

1 pound sliced bacon

2/3 cup sour cream

1/2 cup whole milk, plus more as needed

1 large bunch fresh chives

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1 teaspoon seasoned salt

Directions

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 2

Place 4 large russet potatoes directly on the oven rack. Bake until cooked through and easily pierced to the center with a knife, 1 hour to 1 hour 15 minutes. Meanwhile, coat an 8x8-inch square or other 2-quart baking dish with cooking spray. Place 4 tablespoons unsalted butter and 4 ounces cream cheese in a large bowl and let sit at room temperature until softened. Cook the bacon.

Step 3

Working in batches if needed, cook 1 pound bacon in a large skillet over medium heat until crispy, about 8 minutes. (Alternatively, you can cook the bacon on a large rimmed baking sheet in the oven while the potatoes cook. It will take 12 to 14 minutes, depending on the thickness of the bacon.) Let drain on a paper towel-lined plate, then crumble into small pieces.

Step 4

Remove the baked potatoes from the oven. When cool enough to handle, cut in half lengthwise. Scoop the flesh out with a spoon into the bowl of butter and cream cheese. Add 2/3 cup sour cream and 1/2 cup whole milk and mash with a potato masher until the butter and cream cheese are melted and everything is combined. If the mixture is very thick, mix in more milk as needed.

Step 5

Finely chop 1 large bunch fresh chives until you have 6 tablespoons. If needed, shred 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).

Step 6

Add 1/4 cup of the chives, 1 1/4 cups of the cheese, all but 1/2 cup of the bacon, and 1 teaspoon seasoned salt to the mashed potatoes and stir to combine. Transfer to the baking dish and spread into an even lyer. Sprinkle with the remaining 3/4 cup cheese.

Step 7

Bake heated through and the cheese is melted, 20 to 25 minutes. Sprinkle with the remaining bacon and chives.

Recipe Notes

Nutrition

• Serving Size: Serves 8
• Calories: 678 cal
• Total Fat: 50.6 g
• Saturated Fat: 22.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 770.8 mg
• Total Carbohydrate: 37.3 g
• Dietary Fiber: 2.4 g
• Total Sugars: 3.6 g
• Protein: 19.7 g