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Description
A creamy and cheesy twice baked potato casserole perfect for any meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives
- 2 tablespoons crumbled bacon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prick the potatoes with a fork. Bake for 50-60 minutes, or until tender.
- Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out the flesh, leaving a thin shell.
- In a large bowl, mash the potato flesh with sour cream, milk, melted butter, salt, and pepper until smooth.
- Stir in 1/2 cup of the cheddar cheese and the chives.
- Spoon the mixture back into the potato shells.
- Top with the remaining 1/2 cup of cheddar cheese and bacon, if using.
- Bake for another 15-20 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- For extra flavor, you can add garlic powder or onion powder to the potato mixture.
- You can prepare the potato shells and filling ahead of time and bake just before serving.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg