Twice Baked Potato Casserole
Published: Friday, March 17, 2023
1 lb. thin sliced bacon
16 russet potatoes
6 Tbsp. canola oil
4 sticks (1 lb.) salted butter, plus more for buttering baking dish
2 c. sour cream
2 c. grated Cheddar or Jack (or a mix of both), plus more for topping
2 c. whole milk
4 tsp. seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper
Preheat oven to 400°. Cook bacon in a sauté pan until crispy; let cool and then crumble. Scrub potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove potatoes and lower oven temperature to 350°.
Slice butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash potatoes with a potato masher and add the cheese, milk, seasoned salt, green onions and some salt and pepper; mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25-30 minutes. —Yield: 16 servings.
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