Twice Baked Potato Casserole (Print Version)
# Ingredients:
01 -
6 medium to large russet or gold potatoes
02 -
4 tablespoons unsalted butter
03 -
¾ cup sour cream
04 -
½ cup whole or 2% milk
05 -
½ teaspoon onion powder
06 -
½ teaspoon garlic powder
07 -
½ teaspoon salt
08 -
¼ teaspoon fresh ground black pepper
09 -
1 cup shredded sharp cheddar cheese
10 -
1 cup shredded Monterey Jack cheese
11 -
8 slices bacon, cooked crispy and crumbled
12 -
4 green onions, chopped
# Instructions:
01 -
Preheat oven to 375°F (190°C). Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
02 -
Plunge the baked potatoes into ice-cold water. Using your fingers, gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
03 -
Add butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and transfer to a 2-quart baking dish sprayed with nonstick cooking spray.
04 -
Top with the remaining cheese, bacon, and green onions. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
# Notes:
01 -
Plan so there is plenty of time to bake the potatoes before assembly.
02 -
Plunging the baked potatoes into ice water makes it easier to peel them with your fingers.
03 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the oven at 350°F covered for about 30 minutes.