Twice-Baked Cheddar Potato Casserole
Indulge in a comfort classic with this cheesy twice-baked potato casserole spiked with bacon, perfect for gatherings and cozy nights in.
- Prep: 15 minutes
- Cooking: 1 hour 15 minutes
- Total: 1 hour 30 minutes (+ 15 minutes standing time)
Ingredients
- 8 baking potatoes (each about 8 oz/250 g)
- ¾ cup (175 mL) Canadian butter, cut into 1-tbsp (15 mL) chunks
- 2/3 cup (150 mL) whole (3.25%) Canadian milk
- 2/3 cup (150 mL) Canadian sour cream
- 1 tsp (5 mL) salt
- ¾ tsp (3 mL) black pepper
- 10 strips bacon, cooked and crumbled
- 2 cups (500 mL) shredded Canadian Cheddar cheese, divided
- 4 green onions, sliced and divided
Make it with Canadian Dairy
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Preparation
Preheat oven to 425°F (220°C).
Stab each potato 6 to 8 times with a fork.
Bake for 45 to 60 minutes or until tender. Reduce oven to 350°F (180°C).
When potatoes are cooled enough to handle, cut each in half lengthwise. Scoop out pulp and transfer to large bowl; discard shells. Add butter and mash to combine and melt butter. Stir in milk, sour cream, salt and pepper.
Reserve ¼ cup (60 mL) crumbled bacon for topping. Gently fold in remaining bacon, 1 cup (250 mL) Cheddar and half the green onions.
Transfer mixture to greased 11 x 7-inch (28 x 18 cm) glass baking dish. Top with remaining Cheddar, remaining green onions and remaining bacon.
Bake for 15 to 20 minutes or until heated through and bubbling.
Tips
Russet and Yukon Gold potatoes make ideal potatoes for baking.
