Twice-Baked Potato Casserole with Bacon

Name: Twice-Baked Potato Casserole with Bacon
Total time: 60
Yield: 12
Ingredients: nonstick cooking spray; 10 russet potatoes, peeled and cubed; 1/2 cup whole milk; 1 teaspoon butter, softened; salt to taste; 1/2 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 2 cups shredded Cheddar cheese, divided; 1 (8 ounce) container sour cream; 1 (8 ounce) package cream cheese; 8 strips bacon, crisp cooked and crumbled; 2 tablespoons chopped chives

Recipe by JillNicole from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

12 servings

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nonstick cooking spray
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10 russet potatoes, peeled and cubed
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1/2 cup whole milk
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1 teaspoon butter, softened
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salt to taste
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1/2 teaspoon ground black pepper

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1/2 teaspoon garlic powder
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2 cups shredded Cheddar cheese, divided
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1 (8 ounce) container sour cream
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1 (8 ounce) package cream cheese
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8 strips bacon, crisp cooked and crumbled
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2 tablespoons chopped chives

Instructions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
Add milk, butter, salt, pepper, and garlic powder to the potatoes; mash until nearly smooth.
Stir in 1 1/2 cups Cheddar cheese, sour cream, cream cheese, 3/4 of the bacon, and 2 tablespoons of chives. Spread potato mixture in the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with remaining bacon and chives.