Baked Potato Casserole Recipe
Make-ahead twice-baked potato casserole is a great side dish to have on hand for any meal!
Ingredients
- 6 large Yukon Gold or Russet potatoes scrubbed and dried
- 1 tbsp vegetable oil
- 6 strips of bacon divided
- 1 cup sour cream room temperature
- ¾ cup milk room temperature
- 1 stick of butter room temperature and sliced
- 2 tsp seasoned salt
- 1 tbsp dried chives
- 1 ½ cups shredded cheddar cheese divided
- ½ tsp freshly ground pepper
- 2 green onions sliced for garnish
Instructions
- Preheat the oven to 400 F. Place the potatoes on a baking sheet and rub them with vegetable oil. Bake for 45 minutes or until they are tender. Let them cool slightly, peel, and cut in four.
- While the potatoes are baking, cook the bacon in a skillet on low heat until crispy on both sides. Transfer to a plate lined with paper towels, let cool, and chop.
- Place the cooked potatoes in a bowl. Pour in the milk and add the sour cream, sliced butter, one cup of shredded cheddar, seasoned salt, pepper, chives, and ⅔ of the chopped bacon. Mash with a potato masher until all ingredients are well incorporated.
- Reduce the heat of the oven to 350 F. Place the mashed potatoes into a 7x11-inch casserole dish.
- Sprinkle ½ cup of shredded cheddar and the remaining ⅓ chopped bacon on top. Bake for 20 minutes or until the cheese is melted and the mashed potatoes are heated through. Serve with sliced green onions on top.
Nutrition
Calories: 407kcalCarbohydrates: 26gProtein: 12gFat: 23g