Twice Baked Potato Casserole is an easier version of the traditional twice baked potatoes but with all the flavor. Loaded with bacon, sour cream, cheddar cheese and green onions. This delicious side dish is a family favorite and is perfect for any holiday and any time of year.
Twice Baked Potato Casserole
5 to 6 large baking potatoes or 8 to 10 medium size russet potatoes
2 cups shredded cheddar cheese 1 cup milk (I use 2 %)
3 green onions sliced
1/2 pound bacon chopped and fried until crisp
1 stick salted butter cut into pieces
1/2 tsp seasoned salt salt and pepper to taste
Lather each potato with a little oil, make a few slits with a knife into each potato, and then sprinkle with salt. Bake at 400 degrees for 1 to 1 1/2 hours until potato is tender. Allow to cool slightly to make handling them easier. Cut each potato in half and scoop out the inside, using a spoon, and place in a large bowl. Add 1 cup of cheese, butter, sour cream, milk, half the green onion, half the cooked bacon, and seasoning. Mix everything together until well combined. Pour into a greased 9 x 13 baking dish. Sprinkle other cup of cheese and remaining cheese over top and bake in a 350 degree oven for 30 to 40 minutes until cheese is melted and casserole is hot and bubbly. Sprinkle remaining green onion over top. Serve and enjoy!
For a video tutorial visit my YouTube channel