| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 50 min |
| Yield: | 16 servings |
Ingredients
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks (1 pound) salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions, sliced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 701 |
| Total Fat | 51 g |
| Saturated Fat | 25 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 116 mg |
| Sodium | 905 mg |
Reviews
Made this recipe. Tasty but wat too much butter.
Delish!
I cut it in half. But it’s an easy winner
I baked my potatoes the night before and had all the other ingredients on hand I sautéed just 1 stick of butter w an onion for 5 minutes
Don’t omit the skins !
I cut it in half. But it’s an easy winner
I baked my potatoes the night before and had all the other ingredients on hand I sautéed just 1 stick of butter w an onion for 5 minutes
Don’t omit the skins !
Love making this for gatherings!
Outstanding! Everyone loved it! It does make a lot but I froze some for leftovers and that worked well.
Looking forward to trying this recipe! CAN I make it ahead of time and freeze it for a few days priro to taking it out to bake? Will the potato hold its normal texture?
This recipe is AWESOME!
Is it possible to make ahead and bake the next day?
Is it possible to make ahead and bake the next day?
Loved this recipe! Quartered it for small family.
This recipe is definitely a keeper!! So yummy! This is a great casserole to go with any meat…beef, chicken, pork.
Loved this recipe! I quartered it as it makes so much. There was still plenty for four with leftovers.
I love this dish! I’ve always been a fan of twice baked potatoes and putting it in casserole form was genius. I make it whenever I’m having a dinner party and it gets high praise from all my guests.