Twice-Baked Potato Casserole

Name: Twice-Baked Potato Casserole
Total time: 120
Yield: 4
Ingredients: 2 large baking potatoes; 0.5 pound lean bacon; 1.5 cups shredded mild Cheddar cheese; 0.5 cup sour cream; 0.25 cup milk; 2 tablespoons unsalted butter, melted; 1 teaspoon dried chives; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper

Recipe by Tay from allrecipes.com

Dinner,Side Dish 2 Hr.

Ingredients

4 servings

•

2 large baking potatoes
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0.5 pound lean bacon
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1.5 cups shredded mild Cheddar cheese
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0.5 cup sour cream
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0.25 cup milk

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2 tablespoons unsalted butter, melted
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1 teaspoon dried chives
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0.5 teaspoon garlic powder
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0.5 teaspoon salt
•

0.5 teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Use a toothpick to poke a few holes into each potato.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.
Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.