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Friday, July 29, 2016

twice baked potato casserole with bacon

Ingredients

  • Servings: 4
  • 2 large baking potatoes
  • 1/2 pound lean bacon
  • 3/4 cup shredded mild cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon dried chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 cup shredded mild cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch casserole dish.
  • poke a few holes into each potato using a toothpick.
  • bake potatoes in the preheated oven until fully cooked, about 1 hour. cool for about 15 minutes.
  • 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.
  • 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.
  • bake in the preheated oven until just bubbling, 10 to 15 minutes. cool for at least 5 minutes before serving.

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