Twice Baked Potato Casserole With Bacon
INGREDIENTS:
2 large baking potatoes
½ pound lean bacon
1 ½ cups shredded mild Cheddar cheese, divided
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.
Use a toothpick to poke a few holes into each potato.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.
Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.