This simple twice baked potato casserole recipe is the ultimate side dish! Creamy mashed potatoes loaded with bacon, shredded cheese, green onion then baked.
2 ½lbsrusset potatoespeeled and cut into 1/2" cubes
1tspsaltor to taste
3/4cupmilk(whole or 2% milk)
8Tbspunsalted butter
¼cupsour cream
8ozColby Jack cheesefreshly shredded
8ozbaconchopped
2Tbspgreen onion or chivesto garnish
Instructions
Preheat oven to 375°F.
Peel potatoes and cut into 1/2" cubes Place the potatoes into a large pot and cover with 1" cold water. Season water with salt. Cook on medium/high heat until you can easily pierce through potatoes with a knife.
Meanwhile, in a small saucepan, add the butter and milk and cook until butter is melted. Turn the heat off and add the sour cream to the mixture and whisk until combined.
Drain the water from the potatoes and mash or beat the potatoes with a mixer until creamy.
Add the milk mixture and continue mixing until well incorporated. Transfer potatoes to a casserole dish.
Sprinkle bacon over potatoes and top with shredded cheese.
Cover baking dish with foil and bake at 375˚F for 25 minutes. Remove foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot.
Garnish with chopped green onion and serve with sour cream.Enjoy!