Description
A hearty and creamy twice baked potato casserole that is perfect for any meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake the potatoes for 1 hour until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out the insides into a bowl.
- Add sour cream, milk, cheese, bacon, green onions, salt, and pepper to the bowl. Mix well.
- Transfer the mixture back into the potato skins.
- Top with extra cheese if desired.
- Bake for an additional 20 minutes until heated through and golden on top.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option.
- Feel free to add more toppings like chives or additional cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: twice baked potato casserole, potato casserole, baked potatoes