Description
A rich and creamy potato casserole topped with crispy bacon and cheese, inspired by classic twice baked potatoes.
Ingredients
Scale
- 4 large Russet potatoes
- 1/2 cup butter
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1 cup bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Place your scrubbed potatoes on a baking sheet and bake until tender, about 60 minutes.
- Once baked, let the potatoes cool slightly, then scoop out the insides into a large mixing bowl.
- Mix the potato insides with butter, cheese, sour cream, bacon, and green onions until well combined.
- Spoon the mixture back into the potato skins or into a greased casserole dish.
- Top with additional cheese and bake for another 20-25 minutes until golden and bubbly.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare the filling a day in advance and store in the fridge. Substitute Greek yogurt for sour cream for a tangier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg