Twice Baked Potato Casserole

10 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 6 pounds Russet potatoes
• 2 tablespoons vegetable oil
• 12 slices thick cut bacon
• 1 stick (½ cup) salted butter
• 1 cup sour cream
• 1 cup whole milk
• 1 teaspoon garlic powder
• Salt (to taste)
• Ground black pepper (to taste)
• 2 cups shredded cheddar cheese
• 2-3 green onions (thinly sliced)

Method

1. Preheat the oven to 375°F (190°C), or 170°C if using a fan oven, and line a baking sheet with parchment paper. Lightly grease a 9x13-inch (33x22 cm) baking pan and set aside.
2. Scrub and dry the potatoes, coat with vegetable oil, puncture with a fork a few times, season with salt and bake in the preheated oven 30-40 minutes or until done..
3. As the potatoes cook, in a skillet, cook the bacon until crispy.
4. Remove onto a plate lined with paper towels, allow to cool then crumble into small pieces.
5. Remove the potatoes from the oven. When they are cool enough to handle, peel the potatoes.
6. Mash the potatoes in a large bowl until no chunks remain.
7. Decrease the oven temperature to 350°F (180°C), or 160°C for a fan oven.
8. To the potatoes, add butter and sour cream, then gradually add the milk as you mash until you reach a smooth consistency. Season with garlic powder, salt, and pepper to taste.
9. Stir in half of the cheddar cheese, and most of the bacon (reserve 2 tablespoons for the topping.
10. Spread the mixture into the prepared 9x13 baking pan and top with the remaining cheddar and bacon.
11. Bake uncovered for 20 minutes or until warmed through. Remove from the oven, sprinkle with sliced green onions and serve.