The Best Twice Baked Potato Casserole

Elevate your potato game with this indulgent Twice Baked Potato Casserole. This dish is made with boiled potatoes, sour cream, cheese, bacon, and spices that are mashed together and baked until golden and bubbly. Whether you're looking for a comforting weeknight dinner or a festive holiday dish, this casserole is sure to please.

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PRINTABLE RECIPE: https://thestayathomechef.com/twice-baked-potato-casserole/



Ingredients

4 pounds russet potatoes washed and peeled
8 cups chicken broth
1/2 cup salted butter
2 cups sour cream
2 cups cheddar cheese divided, shredded
1/2 cup green onion diced
1 cup bacon cooked and crumbled
1 teaspoon salt to taste
1 teaspoon black pepper to taste


Instructions

1 Scrub and clean potatoes. Roughly peel the potatoes, leaving on some of the skin. Cube into 2 inch pieces.

2 Place the potatoes in a pot with chicken broth on high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender (about 15-20 minutes).

3 Preheat the oven to 375 degrees F.

4 Strain the potatoes from the broth except about 1 cup of the liquid and put the cooked potatoes and broth into a large mixing bowl.

5 Add in the butter, sour cream, 1 cup of shredded cheese, green onions, bacon, salt and pepper. Mash the ingredients together until they are fully combined and the potatoes are smooth.

6 Lightly grease a 9x13 inch baking dish. Pour the potato mixture into the baking dish and spread it evenly. Sprinkle the remaining 1 cup of cheese on top.

7 Bake in a preheated 375F oven for 25-30 minutes or until the cheese is melted and bubbly. Remove from oven and let it cool for 5 minutes before serving. Enjoy!


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