Twice-Baked Potato Casserole
Description
Our reviewers all agree: This twice-baked potato casserole is a real hit! They love that it can be made in advance and tastes exactly like twice-baked potatoes (but with a fraction of the effort).
Ingredients
- 4 large baking potatoes (about 3-1/4 pounds)
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1/4 cup butter, cubed
- 2/3 cup heavy whipping cream
- 1/4 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 6 bacon strips, cooked and crumbled, divided
- 2 green onions, sliced, divided
- additional sour cream, optional
Directions
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly.
- In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm.
- When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use.
- Mash pulp with remaining 1/4 tsp. salt and 1/2 tsp. pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon.
- Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
