How to Make Twice Baked Potato Casserole?

 

Ingredients

• 6 large russet potatoes (about 3 1/2 lb.)
• 4 tbsp. butter, softened, plus more for pan
• 4 oz. cream cheese, softened
• 1 c. sour cream
• 1 1/2 c. whole milk
• 2 3/4 c. shredded cheddar, divided
• 10 slices cooked bacon, crumbled
• 5 green onions, sliced
• 3/4 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper

Method

• Preheat oven to 400°. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven and let cool slightly.
• Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin.
• Mash flesh and add butter, cream cheese, sour cream and milk and stir to combine and until butter and cream cheese is melted. Fold in 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green onion, and garlic powder. Season with salt and pepper.
• Brush a medium baking dish with butter and transfer potato mixture into dish. Sprinkle with remaining 3/4 cup cheddar cheese.
• Bake until cheese is melty, about 20 minutes. Turn oven to broil and broil until golden, 2 to 3 minutes. Let cool 10 minutes.
• Top with remaining bacon and green onions.
• Enjoy!