Twice Baked Potato Casserole

Step 1

Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9×13-inch casserole dish and set aside.

Step 2

While oven is preheating, arrange bacon slices on prepared baking sheet. Once oven has preheated, transfer baking sheet to oven and cook bacon until crispy, about 12-18 minutes (time will depend on thickness of bacon slices). Remove bacon from oven and set aside to cool. Don’t turn oven off.

Step 3

While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.

Step 4

While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.

Step 5

After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky).

Step 6

Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to mix together to combine everything.

Step 7

Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.

Step 8

Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.

Step 9

Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1-2 minute(s) (watch carefully to avoid burning).

Step 10

Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.