Twice-Baked Potato Casserole

Twice-Baked Potato Casserole is a creamy blend of potatoes, bursting with rich flavors of sharp Cheddar, crispy bacon, and a hint of garlic, all topped off with a sprinkle of fresh green onions. It's comfort food taken to the next level!

Ingredients

12 slices (12 oz.) bacon

3 pounds gold potatoes, cut to 1-inch cubes (8 cups)

Fine sea salt and pepper

8 tablespoons unsalted butter

1 cup heavy cream (or whole milk)

¾ cup sour cream

½ teaspoon garlic powder

1 bunch green onions, separated

2½ cups (10.5 oz) grated sharp Cheddar cheese, divided (Note 2)

Instructions

BACON: Preheat oven to 400°F. Line a large sheet pan with foil and place a greased cooling rack on top. Lay bacon slices evenly on the rack without overlapping. Bake for 15-25 minutes or until crisp. Note: Bacon will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the rest.

POTATOES: Meanwhile, peel potatoes and cube into 1-inch pieces. Add to a large pot and cover by 1 inch with cold water. Add 1 tbsp salt. Bring to a boil; then reduce to a rapid simmer and cook until potatoes are easily pierced with a fork, 15-20 minutes. Drain potatoes in a strainer and let dry for 5 minutes.

CREAM MIXTURE: In the same pot used for boiling potatoes, set to low heat. Add butter, sour cream, milk or cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add ½ tsp). Stir until smooth and then remove from heat.

MASH POTATOES: While the potatoes are still hot, pass them through a ricer directly into the cream mixture. If you don't have a ricer, gently mash with a potato masher. (Avoid blending or beating the potatoes, as this can make them gluey.) Stir with a wooden spoon until smooth.

ASSEMBLE AND BAKE: To the mashed potatoes, add the diced bacon (excluding the portion set aside for topping), 2 cups of cheddar cheese, and ½ cup of finely sliced green onions. Mix gently. Transfer the mixture to a casserole dish, (You may not be able to fit it all -- don't overfill -- See Note 1.) and smooth the surface. Sprinkle with the remaining ½ cup of cheese and reserved diced bacon. Cover the dish loosely with foil. Place the casserole dish on a sheet pan and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes. Once done, garnish with 2 tablespoons of sliced green onions. Serve and enjoy while hot!

Notes

Note 1: Casserole dish: After testing with 8x8, 9x9, and 7x11-inch pans, we found the 9x9 to be the best. Be mindful not to overfill your dish; the potatoes do rise and may spill over (leave a ½-inch border at the top). If you have excess and it won't fit nicely in the casserole dish, enjoy it as a side of mashed potatoes!

Note 2: Cheddar: Sharp Cheddar is our preference flavor-wise, but medium or mild works too. For the best texture, grate the cheese yourself; pre-shredded can make the casserole greasy. When measuring, pack the cheese gently into the cup to ensure the correct amount. You'll need just under 11 oz. for this recipe.