This is just a no-brainer! Because: mashed potatoes with bacon, sour cream, cheese, green onions, and butter. We ate this as our potato side dish for Christmas dinner last year, and not only would it make a great holiday dinner side dish again, but it would be a great non-holiday dinner side dish too. Whoa. As the name suggests, it's like twice baked double stuffed potatoes, but in a casserole. If you ask the hubby really nicely, he will even fry up the leftovers for breakfast potatoes the next morning. Drool. Only rivalled by one other mashed potato recipe for the best mashed potatoes everrrrr.
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Twice Baked Potato Casserole
- 1 pound bacon
- 16 russet potatoes, scrubbed clean (don't peel)
- 6 tablespoons olive oil
- 1 pound salted butter, at room temperature
- 2 cups sour cream
- 2 cups grated Cheddar cheese
- 2 cups whole milk
- 4 teaspoons seasoning salt
- 6 green onions, sliced
- Kosher salt and freshly ground pepper, to taste.
Preheat the oven to 400°F.
Cook the bacon in a pan until crispy; let cool and then crumble.
Rub potatoes with olive oil and place on baking sheets. Bake until tender, 45 to 60 minutes. Remove the potatoes from the oven and reduce the oven temperature to 350°F.
Slice the butter and transfer to a large mixing bowl. Add the bacon and the sour cream. Cut each potato in half and scrape out the insides into the mixing bowl. Tear up the skins from 3 of the potatoes and add to the bowl. Mash the potatoes with a potato masher, then add the cheese, milk, seasoning salt, green onions, and salt and pepper to taste. Mix together well.
Grease a baking dish, and scoop the potato mixture into the dish, then top with more grated cheese. Bake until warmed through, about 25 to 30 minutes.
Recipe Source: Food Network - Twice Baked Potato Casserole