Twice-Baked Potato Casserole

Ingredients

• 2 large baking potatoes
• 0.5 pounds lean bacon
• 1.5 cups shredded mild Cheddar cheese , divided
• 0.5 cups sour cream
• 0.25 cups milk
• 2 tablespoons unsalted butter , melted
• 1 teaspoon dried chives
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

2. 2

   Use a toothpick to poke a few holes into each potato.

3. 3

   Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

4. 4

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.

5. 5

   Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.

6. 6

   Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.

7. 7

   Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.

8. 8

   Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.