Description
Tender chunks of baked potato, salty bacon, cheddar cheese in a rich sour cream sauce baked hot and bubbly. Twice Baked Potato Casserole is your favorite potatoes made easy!
Ingredients
- 6 large Yukon gold potatoes
- 1 tablespoon olive oil
- Kosher salt
- Ground black pepper
- 6 slices thick bacon, cooked, crumbled and divided (about 3/4 cup)
- 1 and 1/2 cups sour cream
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon garlic salt
- 2 cups shredded sharp cheddar cheese, divided
- Minced chives, for garnishing
Instructions
- Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray with nonstick cooking spray.
- Wash and then cut the potatoes into bite-sized pieces. Pat the potato chunks dry.
- Place the potato chunks on the prepared sheet pan and toss with 1 tablespoon olive oil. Spread into an even layer and sprinkle generously with salt and pepper.
- Bake for 40-45 minutes or until golden brown and starting to crisp all over, stirring occasionally.
- Meanwhile, cook bacon until crispy. Let cool and then crumble into bits. Reserve 2 tablespoons of the crumbled bacon to garnish the casserole with after it bakes.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F. Spray an 8 or 9-inch square baking dish with nonstick cooking spray.
- Add the sour cream, melted butter and garlic salt to a large mixing bowl and whisk to combine well.
- Transfer the baked potato chunks to the mixing bowl and stir to coat the potatoes well in the sour cream mixture.
- Fold in 1 and 1/2 cups of the shredded cheddar cheese and the crumbled bacon until well distributed.
- Transfer the potato mixture to the prepared baking dish.
- Sprinkle the remaining 1/2 cup shredded cheese over the potatoes in the baking dish.
- Bake for 20-25 minutes or until cheese is bubbling and start to brown in spots on top.
- Serve garnished with reserved bacon bits and minced chives.