Twice Baked Potato Casserole
All of the flavors you love from a twice-baked potato made into a crowd-pleasing casserole!
Servings 8
Ingredients
- 6 Medium to large sized Russet Potatoes
- 4 tbs Butter, melted
- 5-6 Garlic Cloves, minced
- 1 oz Ranch Seasoning Mix
- 1 Cup Sour Cream
- 16 oz Sharp Cheddar, grated divided in half
- 1 lb Bacon, cooked and crumbled
- 2-3 Chopped Green Onions for garnish if desired
Instructions
- Preheat oven to 400 degrees.
- Wash and dry your potatoes and poke several holes in them with a fork. Place on a cookie sheet and bake 45-60 minutes or until soft. When they are finished, cut slits down the middle and open them slightly to speed up the cooling process.
- When they are cool enough to handle, scoop the insides into a large mixing bowl. (Don't worry about getting a few skins in there.)
- Add the melted butter, garlic, ranch seasoning, black pepper, sour cream, 1/2 the cheese and all but 3 slices of the bacon.
- Gently mix until all of the ingredients are incorporated.
- Spread into a 9x13 baking dish and bake for 10 minutes. Remove and top with the rest of the cheese and bacon. Bake an additional 10-15 minutes or until cheese is completely melted. Garnish with the green onions if desired.
Notes
This can be made up to 2 days ahead of time! Just assemble everything as stated in the directions, but hold off on baking and refrigerate until ready to make. When ready to bake, let it come to room temperature and bake as directed.
This dish can also be frozen! Make as directed and allow it to cool completely. Wrap tightly with plastic wrap and aluminum foil or separate into portions and use a vacuum sealer or freezer bags. They are best within 3 months of freezing!