Description
A comforting and creamy casserole version of classic twice baked potatoes, packed with cheese, bacon, and chives. Easy to make for a crowd!
Ingredients
Scale
- 6 large Russet potatoes
- 1 cup sour cream
- 1/2 cup milk (whole milk is best for richness)
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped fresh chives (plus more for garnish)
- 4 ounces cream cheese, softened
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 8 ounces sharp cheddar cheese, shredded (divided)
- 6 slices bacon, cooked crispy and crumbled (divided)
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Wash the potatoes thoroughly. Prick each potato a few times with a fork.
- 3. Bake the potatoes directly on the oven rack for about 1 hour, or until they are tender when pierced with a fork.
- 4. Once baked, remove the potatoes from the oven and let them cool slightly.
- 5. Cut the cooled potatoes in half lengthwise. Scoop the flesh out of each potato half into a large mixing bowl, leaving about a 1/4-inch shell.
- 6. Add the sour cream, milk, softened butter, chopped chives, softened cream cheese, salt, and pepper to the bowl with the potato flesh.
- 7. Mash everything together until well combined and creamy.
- 8. Stir in half of the shredded cheddar cheese and half of the crumbled bacon.
- 9. Spoon the potato mixture back into the potato shells, or spread evenly into a greased 9×13 inch baking dish.
- 10. Top with the remaining shredded cheddar cheese and crumbled bacon.
- 11. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- 12. Let rest for a few minutes before serving. Garnish with extra chives, if desired.
Notes
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in a moderate oven (around 300-325°F) until heated through.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g