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Exps179903 Th143195b07 24 9b 2Twice-Baked Cheddar Potato Casserole Recipe photo by Taste of Home

Twice-Baked Cheddar Potato Casserole

TOTAL TIME: Prep: 70 min. Bake: 15 min. YIELD: 12 servings.
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

Ingredients

  • 8 medium baking potatoes (about 8 ounces each)
  • 1/2 cup butter, cubed
  • 2/3 cup sour cream
  • 2/3 cup 2% milk
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 10 bacon strips, cooked and crumbled, divided
  • 2 cups shredded cheddar cheese, divided
  • 4 green onions, chopped, divided

Directions

  • 1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°.
  • 2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  • 3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix).
  • 4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts

2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.

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