Everyday Meals

Twice Baked Potato Casserole With Bacon


  • 2 large baking potatoes
  • ½ pound lean bacon
  • ¾ cup shredded mild Cheddar cheese
  • ½ cup sour cream
  • ¼ cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon dried chives
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¾ cup shredded mild Cheddar cheese
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.


  • Step 2

    Poke a few holes into each potato using a toothpick.

  • Step 3

    Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

  • Step 4

    Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.

  • Step 5

    Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.

  • Step 6

    Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

  • Tips

    Editor’s Note:

    This recipe can be made a day ahead of time. Prepare through Step 5. Cover baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degree F (175 degrees C) oven for about 40 minutes. Remove foil and bake until cheese is melted and bubbly, about 15 minutes more.

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