If you’ve been looking for the ultimate comfort food, look no further, because Twice Baked Potato Casserole has delivered the perfect combination of flavor and warmth. Just imagine your favorite potatoes being crisp, greasy, cheesy, and bacony. Mmmm… I might be out of control.
I’m sitting here with my window open next to my desk, and brisk 50 degree air is blowing in.
Fall is here, and admit that you’d love nothing more than to curl up in your jammies and indulge in a bowl of something warm and delicious. Some mac n’ cheese, stuffed cabbage rolls, warm potato casserole, chicken noodle soup…extra noodles!, or even a morning bowl of creamy oatmeal with apples and cinnamon. Mmmm. I’m finally in the mood for fall/winter and I wanted to share my favorite comfort food to cook in these chilly months.
I know, it sounds weird, but I want my meal — any meal of the day, really — to comfort me like a warm blanket. Have you ever noticed on those cold dark fall days, that you begin to comfort food? Well, there is a scientific reason behind these cravings, probably something to do with less day light hours and more serotonin, but we just like to say it’s cold outside – let’s chow done into some comfort food, let’s make Twice Baked Potato Casserole.
This Twice Baked Potato Casserole is a comfort food classic that evokes memories of the simple yet tasty cooking of generations past. Baked potatoes, shredded cheddar cheese, green onion, cream cheese, sour cream and the final pop of flavor, the bacon! Be careful– in the kitchen the bacon has a habit of disappearing if I don’t keep a close eye on it. ??
Crisp, greasy, cheesy, and bacony. Mmmm….I might be out of control.
Ready to make Twice Baked Potato Casserole? I thought so.
If you've been looking for the ultimate comfort food, look no further, because Twice Baked Potato Casserole has delivered the perfect combination of flavor and warmth. Just imagine your favorite potatoes being crisp, greasy, cheesy, and bacony.
Ingredients
- 8 medium russet potatoes, about 4 pounds
- 4 tablespoons butter, melted
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic, finely chopped
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 pound of bacon slices, cut into bits and fried
- 1/4 to 1/2 cup milk (if potatoes are too thick)
- 2 green onions, sliced
Instructions
- Preheat the oven to 425 F. Line a small baking sheet with foil,
- Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F.
- Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little.
- Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
- Spray a 9x13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
- Sprinkle with the remaining 1 cup of cheese, and the remaining bacon.
- Cover with foil and bake for 35-40 minutes at 325°F.
- Garnish with sliced green onions before serving.
Notes
