Potato Casserole

Twice Baked

Ingredients

Bacon Slices Russet Potatoes Sour Cream Milk Unsalted Butter Salt Pepper Garlic Powder Shredded Cheddar Cheese

Arrange bacon slices on a baking sheet and bake at 425 degrees F in the oven until crispy, about 12-18 minutes. Remove the bacon from the oven and set it aside to cool. Don’t turn the oven off.

Prick the potatoes several times all over with a fork, then place them on a baking sheet. Once the bacon has finished baking, transfer the potatoes to the oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes. While the potatoes cook and once the bacon has cooled off, crumble or chop the slices into small pieces, then set those aside.

After baking, remove the potatoes from the oven. Don’t turn the oven off. Transfer the potatoes to a large bowl. Using a potato masher or fork, mash the potatoes.

Add the sour cream, milk, melted butter, salt, pepper, and garlic powder. Use a potato masher or a spoon to mix together to combine everything.

Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.

Coat the baking dish in nonstick cooking spray, then transfer the potato mixture to the casserole dish and spread it into an even layer using a rubber spatula. Sprinkle the remaining cheddar cheese on top.

Return the casserole dish to the oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer the casserole dish to the top oven rack, turn on the oven broiler, and broil until the cheese is golden, about 1-2 minutes.

Remove the dish from the oven and top with the remaining bacon crumbles, paprika, and green onions. Allow the casserole to cool for a few minutes, then serve.

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