A deliciously creamy casserole made with twice-baked potatoes, perfect for any family dinner or gathering.
Preparation time
20min
Cooking time
1h 20min
Ingredients
8 Servings
- 8 slices bacon
- 0.5 cup butter
- 2 cups cheddar cheese
- 0.5 cup green onions
- 1 cup milk
- 1 teaspoon pepper
- 6 russet potatoes
- 1 teaspoon salt
- 1.5 cups sour cream
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Scrub and pierce the potatoes several times with a fork. Place them on a baking sheet and bake for 1 hour or until tender.
Step 3
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels and crumble when cool enough to handle.
Step 4
Once the potatoes are cooked, let them cool slightly. Cut the potatoes in half lengthwise and scoop out the pulp, leaving a thin shell.
Step 5
In a large bowl, mash the potato pulp with sour cream, milk, butter, salt, and pepper until smooth.
Step 6
Stir in 1 cup of cheddar cheese, half of the crumbled bacon, and half of the green onions.
Step 7
Spoon the potato mixture back into the potato shells or into a lightly greased baking dish.
Step 8
Sprinkle the remaining cheddar cheese, bacon, and green onions on top.
Step 9
Bake for an additional 20 minutes or until heated through and the cheese is melted.