Twice Baked Potato Casserole

Transform the classic twice baked potato recipe into a cheesy bacon-topped casserole. This easy dish delivers all the flavors of traditional twice baked potatoes without the hassle.

source	Lodge
categories	side dish, vegetable
yield	Serves 8
prep time	20 mins
total time	1 hr 50 mins

INGREDIENTS

12 Med potatoes

¾ cup sour cream

½ cup heavy cream

1 ½ cup milk

¾ cup cream cheese

6 Tbsp unsalted butter, melted

1 egg, beaten

1 Tbsp minced garlic

½ tsp salt

½ tsp pepper

1 lb cooked bacon, chopped, divided

½ cup chopped scallions, divided

½ cup shredded cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400°F.

2. With a fork, poke holes in potatoes and then wrap individually in foil and bake until tender, around 1 hour.

3. After potatoes are tender, remove from foil, cut in half, and scrape the potato out of the skin into a large bowl.

4. Add sour cream, heavy cream, milk, cream cheese, melted butter, egg, garlic, salt, and pepper to potatoes and stir to combine.

5. After well combined, add ¼ cup scallions and ½ pound bacon and mix well.

6. Spread potato mixture evenly into 3.6 quart enameled casserole dish.

7. Top with cheddar cheese and remaining bacon.

8. Bake, rotating once, until top is slightly browned, 20-30 minutes.

9. After baking, garnish with remaining scallions.