Twice Baked Potato Casserole

Name: Twice Baked Potato Casserole
Cook time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 1.15kg baking potatoes, such as Russets; 4 garlic cloves, peeled; Salt; ½ cup buttermilk or cream; ½ cup sour cream; ½ cup cream cheese; 3 tablespoons butter; 8 slices bacon, cooked crisp; 5 green onions; 1 ½ cups grated cheddar cheese; 2 tablespoons olive oil

Mary Berg October 17, 2024

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Difficulty

Novice

Portions

Preparation Time

0 second

Cooking Time

1 hour 20 minutes

Ingredients

1.15kg baking potatoes, such as Russets
4 garlic cloves, peeled
Salt
½ cup buttermilk or cream
½ cup sour cream
½ cup cream cheese
3 tablespoons butter
8 slices bacon, cooked crisp
5 green onions
1 ½ cups grated cheddar cheese
2 tablespoons olive oil

Directions

1. Heat your oven to 400ºF and lightly grease a 9-inch square casserole dish with non-stick cooking spray. Set aside.
2. Scrub and dry the potatoes well. Using a vegetable peeler or a paring knife, peel the potatoes, reserving the peels for later, and cut the potatoes into quarters. Place into a large saucepan and cover with cold tap water. Add in the garlic, season well with salt, and bring to a boil over medium-high heat. Cook the potatoes until tender, about 15 to 20 minutes, then drain and return the potatoes and garlic to the pot.
3. Add the buttermilk or cream, sour cream, cream cheese, and butter into the potatoes and place a lid on the pan to allow the butter to melt and cream cheese to soften. Using a hand mixer, beat the potatoes just until smooth.
4. Finely chop 6 slices of bacon and thinly slice 4 green onions and add into the potatoes along with ½ cup of cheddar cheese. Stir well to combine, season to taste with more salt if needed and transfer to the prepared casserole dish. Bake the untopped potatoes for 10 minutes.
5. Meanwhile, toss the reserved potato peels onto a sheet pan and drizzle with the olive oil. Season well with salt and pepper and, using your hands, toss very well to combine and evenly coat. Spread the peels into a single layer.
6. Remove the potatoes from the oven, top with the remaining cheddar cheese, and return to the oven along with the pan of potato peels for 15 to 20 minutes or until the potatoes are golden around the edges and the peels are crisp.
7. Roughly chop the remaining bacon and slice the remaining green onion. Allow the potatoes to cool slightly before topping with the bacon, green onion, and crispy potato peels.