- 6 medium to large potatoes (russet or gold)
- 4 tablespoons butter
- ¾ cup sour cream
- ½ cup whole or 2% milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 cups shredded cheddar
- 1 cup shredded Monterey Jack
- 8 slices bacon cooked crispy and crumbled
- 4 green onions
Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork-tender.
Plunge the baked potatoes into ice-cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop them into a large bowl.
Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2-quart baking dish. Top with the remaining cheese, bacon, and green onions.
Bake 30 minutes or until the cheese is melted and the casserole is hot.
2 thoughts on “How to make Twice Baked Potato Casserole”
Appreciate the recommendation. Let me try it out.