Today im going to be telling you guys how to make twice baked potato casserole.
INGREDIENTS:
6 large russet potatoes (about 3 1/2 lb.)
4 tbsp of butter, softened, plus more for pan
4 oz. of cream cheese, softened
1 c. of sour cream
1 1/2 c. of whole milk
2 3/4 c. of shredded cheddar, divided
10 slices of cooked bacon, crumbled
5 green onions, sliced
3/4 tsp. of garlic powder
Kosher salt
Freshly ground black pepper
INSTRUCTIONS:
Preheat oven to 400°. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven and let cool slightly.
Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin.
Mash flesh and add butter, cream cheese, sour cream and milk and stir to combine and until butter and cream cheese is melted. Fold in 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green onion, and garlic powder. Season with salt and pepper.
Brush a medium baking dish with butter and transfer potato mixture into dish. Sprinkle with remaining 3/4 cup cheddar cheese.
Bake until cheese is melty, about 20 minutes. Turn oven to broil and broil until golden, 2 to 3 minutes. Let cool 10 minutes.
Top with remaining bacon and green onions.
THANKS FOR READING!! HOPE YOU ENJOYED!!
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