Description
This Twice Baked Potato Casserole takes the humble spud from side dish to showstopper with crispy bacon, melty cheese, and creamy potatoes that’ll have everyone fighting for seconds.
Ingredients
Scale
- 3 lbs russet potatoes, washed and scrubbed
- 8 oz cream cheese, softened
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1 cup mozzarella cheese, shredded
- 8 slices bacon, cooked and crumbled (reserve some for topping)
- 3 green onions, finely chopped (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (plus extra for sprinkling)
- ¼ cup fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork, rub with olive oil and salt, then bake for 45-60 minutes until tender.
- Cook bacon until crispy, drain on paper towels, then crumble when cooled.
- Cut potatoes in half, scoop flesh into a large bowl, and chop the skins to add to the mixture.
- Add cream cheese, sour cream, and melted butter to potatoes. Mash until mostly smooth with some texture.
- Fold in 3/4 cup each of cheddar and mozzarella, most of the bacon and green onions, garlic, salt, pepper, and paprika.
- Transfer to a greased 9×13 inch baking dish. Top with remaining cheese, bacon, and a sprinkle of paprika.
- Bake at 375°F for 25-30 minutes until bubbly and golden. Broil for 2-3 minutes for extra crispiness if desired.
- Let rest 5-10 minutes before serving. Garnish with reserved green onions and fresh chives.