Description
A creamy and comforting twice baked potato casserole that melts in your mouth, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 1/3 cup milk
- 4 slices turkey bacon, cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the russet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes, or until fork-tender.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato in the skins.
- To that bowl, add the sour cream, cream cheese, milk, cheese, butter, garlic powder, cooked turkey bacon, and a sprinkle of salt and pepper.
- Use a potato masher or electric mixer to blend everything together until it’s dreamy and creamy!
- Return the mixture into the potato skins or spread it in a greased casserole dish. Top with additional shredded cheese for that glorious golden crust.
- Bake in the oven for about 20-25 minutes, or until heated through and bubbly.
- Garnish with chopped green onions for a fresh crunch and serve warm.
Notes
Make ahead by prepping the casserole a day in advance and keeping it in the refrigerator. Use Greek yogurt as a substitute for sour cream if needed.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg