Twice-Baked Potato Casserole

Ingredients List

• 2 large baking potatoes

• ½ pound lean bacon

• 1 ½ cups shredded mild Cheddar cheese, divided

• ½ cup sour cream

• ¼ cup milk

• 2 tablespoons unsalted butter, melted

• 1 teaspoon dried chives

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

Instructions

Use a toothpick to carefully puncture a few holes into each potato.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble and set aside.

Incorporate half of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and pepper into the mashed potatoes, mixing until fully combined.

Transfer the potato mixture into the prepared casserole dish, then sprinkle with the remaining Cheddar cheese and crumbled bacon on top.

Bake in the preheated oven until the casserole is bubbling around the edges, about 10 to 15 minutes. Allow it to cool for at least 5 minutes before serving.

Helpful Tip

Nutritional Information (per serving)